Ingredients:

  • 1 pound (450g) Italian sausage, removed from casings
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups (1.9L) chicken broth
  • 5 medium Yukon Gold potatoes, peeled and diced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1 bunch kale, stems removed and chopped
  • 1 cup (240ml) heavy cream
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions:

  1. In a large pot over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, add the diced potatoes, red pepper flakes, thyme, and basil. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the chopped kale and cook until wilted, about 5 minutes.
  5. Reduce heat to low. Stir in the heavy cream and heat through (do not boil). Taste and adjust seasoning as needed.
  6. Ladle into bowls and top with freshly grated Parmesan cheese, if desired.