Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 1 pound Italian pork sausages, cut into 1/2-inch slices
- 2 cups coarsely chopped onions
- 2 Tablespoons tomato paste
- 8 cups chicken or turkey broth
- 2 pounds Idaho (russet) potatoes, peeled and cut into 1-inch cubes
- 1-1/2 pounds Savoy cabbage, cored and shredded
- 1/4 cup minced fresh parsley
- 1 cup freshly grated Pecorino Romano cheese
- Salt to taste
- 6 slices hearty peasant bread (optional)
- Freshly ground black pepper to taste
Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes, and cabbage. (Do not be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).
Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape.
Stir in the parsley, 1/3 cup of Pecorino Romano cheese, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.
Yield: 6 servings
Substitute chopped chicory or escarole for the cabbage. Use Italian-style chicken or turkey sausage instead of pork sausage.
Recipe Source: The Pressured Cook by Lorna Sass (William Morrow)
Reprinted with permission.