Description
Rich sausage sizzles in olive oil before mingling with simmered potatoes, kale, and fragrant garlic in a luxuriously creamy broth, finished with a shower of parmesan.
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage casing removed
- 1 medium onion diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 pound russet potatoes peeled and thinly sliced
- 4 cups kale chopped
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large pot over medium heat and add the sausage, breaking it up with a spoon, until browned and cooked through. Remove excess fat if desired.
- Add the diced onion and sauté for 5 minutes until translucent, then stir in the minced garlic and red pepper flakes and cook for another minute.
- Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.
- Stir in the chopped kale and heavy cream, cooking for 5 minutes until the kale wilts and the soup is heated through.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Notes
- You can substitute kale with spinach or Swiss chard
- For a lighter version use half-and-half instead of heavy cream
- Adjust red pepper flakes to control spiciness
- Leftovers store well in the refrigerator for up to 3 days