Slow-Cooker Turkey & Kale Minestrone Soup
Adjust the heat level in the dish by choosing either hot or mild Italian sausage. You can add red pepper, too, to make it extra hot. Serve this slow-cooker minestrone with crusty bread, if desired.
Multicooker Directions: Complete Step 1. In Step 2, transfer the sausage mixture to the inner pot of a 6-quart multicooker. Stir in the tomatoes, beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender, about 3 hours. Turn off the cooker. Remove the lid; press SAUTÉ [More]. Bring the soup to a boil; stir in the pasta. Cook, uncovered, until the pasta is al dente, stirring often to prevent the pasta from sticking to the bottom of the pot and adjusting the heat to SAUTÉ [Normal], if necessary, to maintain a low boil. Turn off the cooker. Finish Step 2.