Ingredients:

  • 1 Tbsp Olive Oil
  • 1 lb Italian Sausage, mild or hot, casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour (optional thickener)
  • 4 cups Low-Sodium Chicken Stock
  • 5 lbs Yukon Gold Potatoes, cut into ½-inch cubes, unpeeled
  • 1 tsp Dried Italian Seasoning
  • ½ tsp Red Pepper Flakes, plus more to taste
  • Salt and Freshly Ground Black Pepper, To taste
  • 4 oz Fresh Kale, ribs removed, roughly chopped
  • 1 cup Heavy Cream (35%+ fat)
  • Freshly grated Parmesan Cheese (optional, for garnish)

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage meat and break it up vigorously with a wooden spoon. Cook until thoroughly browned and crispy (about 6–8 minutes).
  2. If there is excessive grease (more than 1 tablespoon), drain off most of the excess fat, leaving about 1 tablespoon in the pot for flavor.
  3. Reduce the heat to medium. Add the diced onion to the pot and sauté, scraping up any delicious browned bits (fond) from the bottom of the pan. Cook until softened and translucent (about 5 minutes).
  4. Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant. If using the flour, sprinkle it over the sausage mixture and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  5. Gradually pour in the chicken stock, whisking or stirring constantly to prevent lumps if you used flour. Ensure all the browned bits are scraped from the bottom of the pot.
  6. Add the cubed potatoes, dried Italian seasoning, and a generous pinch of salt and pepper.
  7. Bring the soup to a gentle boil, then immediately reduce the heat to a low simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are fork-tender.
  8. While the soup simmers, ensure the kale is washed, de-ribbed, and chopped.
  9. Once the potatoes are soft, remove the pot from the heat. Stir in the heavy cream until fully incorporated. Do not boil the cream.
  10. Add the chopped kale, pushing it down into the hot liquid. Stir for 2–3 minutes; the heat from the soup will quickly wilt and soften the kale without overcooking it.
  11. Taste the soup and adjust the salt, pepper, and red pepper flakes as necessary for final seasoning.
  12. Ladle into bowls and finish with a grating of fresh Parmesan cheese, if desired. Serve immediately with crusty bread.