Ingredients:

  • 1 pound (450g) Italian sausage (sweet or hot, casings removed)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 ½ pounds (680g) russet potatoes, peeled and cubed (about 3 cups / 450g)
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional, for a bit of a kick!)
  • 1 bunch kale, stemmed and chopped (about 4 cups / 100g loosely packed)
  • 1 cup (240ml) heavy cream
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Sauté the sausage in the pot over medium heat, breaking it up with a spoon, until cooked through. Drain off excess grease.
  2. Add the chopped onion and minced garlic to the pot with the sausage. Cook until softened and fragrant.
  3. Pour in the chicken broth, add the cubed potatoes, Italian seasoning, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Stir in the chopped kale and cook until wilted.
  5. Stir in the heavy cream. Season with salt and black pepper to taste. Do not boil after adding cream.
  6. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.