1 cup Sargento® Reserve Series™ Shaved 14-Month Aged Parmesan
1 cup Half & Half
Salt & Pepper, to taste
Set an electric pressure cooker to saute setting. Add sausage and break up into small pieces with a flat spatula while it cooks. Continue until sausage is cooked through and crumbled.
Add onion, garlic and Italian seasoning. Saute’ 4-5 minutes or until softened.
Add potatoes and chicken broth. Place cover on cooker and turn to seal. Set slow cooker to “manual”, then adjust setting to high. Set timer for 5 minutes.
When timer goes off, quick release pressure by turning the pressure knob to “release”. Place a towel over the releasing steam to avoid splattering.
Open lid when pressure has been released. Stir in kale. Cook for 1-2 minutes or until wilted.
Stir in Sargento® 6 Cheese Italian and half & half. Cook for 2-3 minutes or until heated through and cheese is melted. Season to taste with salt and pepper. Ladle soup into bowls or crocks and sprinkle Sargento® Shaved 14-Month Aged Parmesan on top. Serve.