Ingredients:

  • 1 tablespoon olive oil (15 mL)
  • 1 pound Italian sausage, sweet or spicy, casings removed (450g)
  • 1 large onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (2 cloves)
  • 6 cups chicken broth (1.4 L) (low sodium preferred)
  • 1 1/2 pounds Yukon Gold potatoes, peeled and diced (680g)
  • 1/2 teaspoon red pepper flakes (2.5 mL) (or to taste)
  • 1/2 teaspoon dried Italian seasoning (2.5 mL)
  • 1/2 teaspoon salt, or to taste (2.5 mL)
  • 1/4 teaspoon black pepper, or to taste (1.2 mL)
  • 4 cups chopped kale, stems removed (100g)
  • 1 cup heavy cream (240 mL)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Crumble Italian sausage into the pot and cook, breaking it up with a spoon, until browned. Remove sausage from the pot and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  3. Pour chicken broth into the pot. Add diced potatoes, red pepper flakes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
  4. Stir cooked sausage and chopped kale into the soup. Simmer for 5 minutes, or until kale is wilted.
  5. Stir in heavy cream and heat through. Do not boil.
  6. Taste and adjust seasoning as needed. Garnish with fresh parsley (if desired) and serve hot.