Ingredients:

  • 1 pound (450g) Italian sausage, sweet or hot, casings removed
  • 1 medium yellow onion, chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced (about 2 teaspoons or 6g)
  • 8 cups (2 liters) chicken broth
  • 1 pound (450g) Yukon Gold potatoes, peeled and diced
  • 1 bunch (6-8 oz or 170-225g) kale, stemmed and chopped
  • 1 cup (240ml) heavy cream
  • 1/2 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • Grated Parmesan cheese, for garnish
  • Crusty bread, for dipping

Instructions:

  1. Heat olive oil in a Dutch oven. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside.
  2. Add onion to the pot and cook until softened. Add garlic and cook until fragrant.
  3. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Stir in the cooked sausage and kale. Cook until kale is wilted and tender.
  5. Stir in heavy cream and red pepper flakes (if using). Heat through, but do not boil. Season with salt and pepper to taste.
  6. Ladle into bowls. Garnish with grated Parmesan cheese. Serve with crusty bread.