Ingredients:

  • 1 pound (450g) Italian sausage, casings removed (mild or hot, your call!)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 pound (450g) russet potatoes, peeled and diced into ½-inch cubes
  • 1 teaspoon red pepper flakes (or more, to taste)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups (115g) kale, stems removed and roughly chopped
  • 1 cup (240ml) heavy cream
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Optional: Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
  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 and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
  4. Stir in red pepper flakes, thyme, and rosemary. Season with salt and pepper to taste. Simmer for 5 minutes to let the flavors meld.
  5. Stir in the chopped kale and cooked sausage. Cook until the kale is wilted, about 3-5 minutes.
  6. Reduce heat to low. Gently stir in the heavy cream. Do not boil.
  7. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.