Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, casings removed (450g)
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (950ml), low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon Italian seasoning (5ml)
  • ½ teaspoon red pepper flakes (2.5ml), optional
  • Salt and freshly ground black pepper to taste
  • 6 ounces cream cheese, softened (170g)
  • 6 cups chopped kale (approx. 170g), stems removed
  • ½ cup heavy cream (120ml) (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from pot and set aside.
  2. Add chopped 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, diced tomatoes (with their juice), Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer.
  4. Return the cooked sausage to the pot. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
  5. Stir in softened cream cheese until melted and the soup is creamy.
  6. Add chopped kale and cook until wilted, about 5 minutes.
  7. Stir in heavy cream (if using) for extra richness. Taste and adjust seasonings as needed. Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.