Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, sweet or hot, casings removed
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth, low sodium
  • 4 cups water
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 bunch Tuscan kale (lacinato kale), stemmed and roughly chopped
  • 1 cup heavy cream (or half-and-half)
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 1 pound Yukon Gold potatoes, peeled and cubed (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the pot and set aside.
  2. Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in chicken broth and water. Add Italian seasoning and red pepper flakes (if using). Bring to a simmer. If adding potatoes, add them now.
  4. Simmer the broth for at least 15 minutes, allowing the flavors to meld. If you added potatoes, cook until they are tender.
  5. Add the chopped kale to the soup and cook until wilted and tender, about 5-7 minutes.
  6. Stir in the cooked sausage and heavy cream (or half-and-half). Heat through gently; do not boil.
  7. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  8. Ladle the soup into bowls and garnish with extra Parmesan cheese.