Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 lb (450g) Italian sausage (spicy or mild, your call!), casing removed OR 1 lb (450g) lean ground turkey or chicken
  • 8 cups (1.9L) low-sodium chicken broth or vegetable broth for a vegetarian option
  • 1 ½ lbs (680g) Yukon gold potatoes, diced into ½-inch cubes
  • 1 tsp dried Italian seasoning
  • ½ tsp red pepper flakes (optional, for extra kick)
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper (or to taste)
  • 1 cup (240ml) unsweetened almond milk (or other plant-based milk, or light cream for a richer taste)
  • 6 cups (170g) chopped kale (or spinach, but kale holds up better) - stems removed
  • Grated Parmesan cheese (optional)
  • Crusty bread (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add sausage (or turkey) to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
  4. Stir in Italian seasoning, red pepper flakes (if using), salt, and pepper. Add almond milk (or cream) and stir to combine. Heat gently – do not boil!
  5. Add chopped kale and cook until wilted, about 3-5 minutes. Taste and adjust seasonings as needed. Serve hot, garnished with Parmesan cheese (if desired), and with crusty bread on the side.