Ingredients:

  • 1 pound (450g) Italian sausage, sweet or hot
  • 1 large yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • 8 cups (1.9 liters) chicken broth
  • 1 ½ pounds (680g) russet potatoes, peeled and diced
  • 1 teaspoon (5ml) dried Italian seasoning
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, stemmed and chopped (about 6 cups/170g)
  • 1 cup (240ml) heavy cream
  • Grated Parmesan cheese, for garnish
  • Crusty bread, for serving

Instructions:

  1. Crumble the Italian sausage into the pot or dutch oven and cook over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant, about 5 minutes.
  3. Pour in the chicken broth, add the diced potatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the chopped kale and cook until wilted, about 5 minutes.
  5. Stir in the heavy cream and heat through. Do not boil after adding the cream!
  6. Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with crusty bread for dipping.