Ingredients:

  • 1 pound (450g) Italian sausage, casings removed, sweet or hot
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low sodium
  • 1 teaspoon red pepper flakes (optional)
  • 1 pound (450g) Yukon Gold potatoes, peeled and cubed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 bunch kale, stemmed and chopped
  • 1 cup (240ml) heavy cream

Instructions:

  1. In a large pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
  2. Add olive oil, onion, and garlic to the pot. Sauté until the onion is softened and translucent.
  3. Pour in the chicken broth and add red pepper flakes (if using), thyme, oregano, salt, and pepper. Bring to a boil.
  4. Add the cubed potatoes. Reduce heat and simmer until the potatoes are tender.
  5. Stir in the chopped kale and cook until it wilts.
  6. Stir in the heavy cream. Heat through (do not boil).
  7. Ladle into bowls and serve immediately.