1 lb (450g) Italian sausage (spicy or mild, based on preference), casing removed
1 large onion, diced
2-3 cloves of garlic, minced
4-5 medium potatoes, sliced into 1/4-inch slices
1 bunch of kale, stems removed and leaves chopped
4 cups (1L) chicken or vegetable broth
1 cup (240ml) heavy cream or half-and-half
1 cup (240ml) heavy cream or half-and-half
Salt and pepper to taste
Red pepper flakes (optional, for added heat)
Grated Parmesan cheese, for serving
1
Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the pot and set it aside.
2
Sauté the Vegetables:
In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
3
Simmer the Soup:
Add the sliced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
4
Add Kale and Sausage:
Return the cooked sausage to the pot and add the chopped kale. Continue to simmer until the kale is wilted and tender, about 5-10 minutes.
5
Finish with Cream:
Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup through, but do not boil. Season with salt, pepper, and red pepper flakes to taste.
6
Finish with Cream:
Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup through, but do not boil. Season with salt, pepper, and red pepper flakes to taste.
Ingredients
1 lb (450g) Italian sausage (spicy or mild, based on preference), casing removed
1 large onion, diced
2-3 cloves of garlic, minced
4-5 medium potatoes, sliced into 1/4-inch slices
1 bunch of kale, stems removed and leaves chopped
4 cups (1L) chicken or vegetable broth
1 cup (240ml) heavy cream or half-and-half
1 cup (240ml) heavy cream or half-and-half
Salt and pepper to taste
Red pepper flakes (optional, for added heat)
Grated Parmesan cheese, for serving
Directions
1
Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the pot and set it aside.
2
Sauté the Vegetables:
In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
3
Simmer the Soup:
Add the sliced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
4
Add Kale and Sausage:
Return the cooked sausage to the pot and add the chopped kale. Continue to simmer until the kale is wilted and tender, about 5-10 minutes.
5
Finish with Cream:
Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup through, but do not boil. Season with salt, pepper, and red pepper flakes to taste.
6
Finish with Cream:
Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup through, but do not boil. Season with salt, pepper, and red pepper flakes to taste.
