Ingredients:

  • 1 pound (450g) Italian sausage, removed from casings (sweet or hot, your preference!)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low sodium recommended)
  • 4 medium russet potatoes, peeled and cubed (about 3 cups)
  • 1/2 teaspoon red pepper flakes (optional, for a kick!)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 bunch kale, stemmed and chopped (about 6 cups packed)
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
  • Grated Parmesan cheese, for garnish (optional)

Instructions:

  1. Cook the sausage in the pot over medium-high heat, breaking it up with a spoon until browned. Drain off excess grease.
  2. Add the chopped onion to the pot 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 cubed potatoes, red pepper flakes (if using), Italian seasoning, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Stir in the chopped kale and cook until wilted, about 5 minutes.
  6. Stir in the heavy cream (or half-and-half) and heat through. Do not boil.
  7. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.