Ingredients:

  • 1 lb (450g) Italian Sausage, casings removed
  • 1 medium Yellow Onion, diced (about 1 cup / 150g)
  • 2 cloves Garlic, minced
  • 8 cups (2 litres) Chicken Broth, low sodium
  • 4 medium Russet Potatoes, peeled and diced (about 2 lbs / 900g)
  • 1 cup (240ml) Heavy Cream
  • 4 cups (120g) Kale, chopped (remove tough stems)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt (or to taste)
  • ½ teaspoon Black Pepper (or to taste)
  • ¼ teaspoon Red Pepper Flakes (optional)
  • Grated Parmesan Cheese, for serving

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up, until browned. Remove sausage and set aside.
  2. Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in chicken broth and bring to a boil.
  4. Add diced potatoes to the boiling broth and cook until tender, about 10-15 minutes.
  5. Stir in cooked sausage, heavy cream, kale, salt, pepper, and red pepper flakes (if using). Cook until kale is wilted and heated through, about 5 minutes.
  6. Ladle soup into bowls and garnish with grated Parmesan cheese. Serve hot.