Sausage, potatoes, kale, and a creamy broth combine for a comforting, quick-cooked Italian-style soup.
# Components:
→ Meats
01 - 8 oz Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 lb Yukon Gold or russet potatoes, scrubbed and thinly sliced
05 - 3 cups chopped kale, stems removed
→ Liquids
06 - 4 cups low-sodium chicken broth
07 - 1 cup heavy cream
→ Oils & Seasonings
08 - 1 tablespoon olive oil
09 - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Garnishes
12 - Grated Parmesan cheese
13 - Crusty bread, for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 minutes.
02 - Add diced onion to the pot and cook until translucent, about 3 minutes. Stir in minced garlic and continue cooking for 30 seconds until fragrant.
03 - Add sliced potatoes and Italian herb blend. Pour in chicken broth, scraping up any browned bits from the bottom. Bring mixture to a gentle boil.
04 - Reduce the heat and simmer until potatoes are tender, approximately 10 to 12 minutes.
05 - Stir in chopped kale and cook until wilted, about 2 minutes.
06 - Lower the heat, stir in heavy cream, and gently simmer for 2 to 3 minutes. Season with salt, black pepper, and red pepper flakes as desired.
07 - Ladle hot soup into bowls. Garnish with grated Parmesan cheese if preferred and accompany with crusty bread.
