Ingredients
Scale
- 1 lb Italian sausage (hot or mild)
- 4 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, sliced thinly
- 1 bunch kale, chopped
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Red pepper flakes (optional, for added heat)
Instructions
- In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add diced onion and minced garlic to the cooked sausage. Sauté until fragrant and translucent, about 3-5 minutes.
- Stir in the potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, approximately 15 minutes.
- Add chopped kale to the soup and cook until wilted, about 5 minutes. Stir in the heavy cream to achieve a rich, creamy texture. Season with salt and pepper, and add red pepper flakes if desired.
Notes
- Use spicy sausage for a variation with more heat.
- Vegetarian version: substitute vegetable broth and add additional vegetables like carrots or celery.
- Try using spinach or collard greens instead of kale for different greens flavor.
- Vegan alternative: replace heavy cream with coconut cream or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 330 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 75 mg