Ingredients:

  • 1 lb (450 g) Italian Sausage, ground, removed from casings
  • 1 Tbsp (15 ml) Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced or finely grated
  • 3 medium Yukon Gold Potatoes (400 g), peeled and cut into ½-inch cubes
  • 6 cups (1.4 L) Chicken Stock, low-sodium
  • ½ tsp Red Pepper Flakes (optional)
  • ½ tsp Dried Thyme
  • Salt and Black Pepper, To taste
  • 5 oz (140 g) Kale, stems removed and roughly chopped
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • Parmesan Cheese, Freshly grated, For garnish

Instructions:

  1. Place the stock pot over medium-high heat. Add the sausage meat and break it up with a spoon. Cook, stirring occasionally, until the sausage is deeply browned and cooked through (about 7–8 minutes). Use a slotted spoon to transfer the cooked sausage to a bowl, leaving about 1 tablespoon of rendered fat in the pot. Drain excess fat if necessary.
  2. Reduce heat to medium. Add the olive oil (if needed) and the diced onion to the pot. Sauté until the onion is translucent and tender, about 5 minutes, scraping up any browned bits (fond) from the bottom. Add the minced garlic, red pepper flakes, and dried thyme. Cook for 1 minute until fragrant. Do not burn the garlic.
  3. Add the diced potatoes and stir to coat them with the aromatic mixture. Pour in the chicken stock. Season generously with salt and pepper. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 15–20 minutes, or until the potatoes are fork-tender.
  4. Once the potatoes are tender, remove the lid. Stir the browned sausage back into the pot. Pour in the heavy cream and stir to combine. Heat through for 2 minutes—do not allow the soup to boil once the cream is added. Stir in the chopped kale and simmer for 3–4 minutes, or until the kale has softened but still maintains its vibrant green color.
  5. Taste the soup and adjust the salt, pepper, or red pepper flakes as necessary. For brighter flavor, consider adding a splash of white wine vinegar or lemon juice. Ladle into bowls and serve immediately, garnished with freshly grated Parmesan cheese.