Ingredients:

  • 1 lb (450 g) Italian Sausage (Mild or Hot, casing removed)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 4 cloves (About 2 Tbsp) Garlic, minced
  • 1/2 tsp (2.5 ml) Red Pepper Flakes
  • 6 cups (1.4 L) low sodium Chicken Broth
  • 5 lbs (680 g) Yukon Gold or Red Potatoes, peeled and sliced into 1/4-inch half-moons
  • 1 tsp (5 ml) Dried Italian Seasoning
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 tsp (5 ml) Kosher Salt (or to taste)
  • 1/2 cup (120 ml) Heavy Cream
  • 4 cups (150 g) Fresh Kale, stems removed, roughly chopped
  • Fresh Parmesan Cheese, shaved or grated (for garnish)

Instructions:

  1. Prep Ingredients: Dice the onion and mince the garlic. Remove the stems from the kale and roughly chop the leaves. Peel the potatoes and slice them into uniform 1/4-inch pieces.
  2. Brown the Sausage: Heat a large stockpot over medium-high heat. Add the bulk Italian sausage and break it up with a spoon. Cook until thoroughly browned and no pink remains (about 6–8 minutes).
  3. Drain Fat: Using a slotted spoon, remove the sausage and set it aside. Drain off all but 1 tablespoon of the rendered fat/oil from the pot.
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil (if needed) and the diced onion. Sauté for 5–7 minutes until softened. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant. Do not burn the garlic.
  5. Add Liquid and Seasoning: Pour in the chicken broth. Add the reserved browned sausage, sliced potatoes, dried Italian seasoning, salt, and pepper. Stir to combine.
  6. Simmer Potatoes: Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  7. Add Cream and Kale: Once the potatoes are tender, remove the lid. Reduce the heat to low. Stir in the heavy cream. Add the chopped kale and cook gently for 2–3 minutes, stirring occasionally, until the kale has wilted. Do not boil the soup after adding the cream.
  8. Final Seasoning: Taste the soup and adjust the salt, pepper, or red pepper flakes as necessary. Ladle into bowls and garnish generously with fresh Parmesan cheese.