Ingredients
Scale
- 1 lb spicy Italian sausage (bulk or casings removed)
- 4 slices thick-cut, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 5 cups chicken broth (preferably low sodium)
- 4 large Russet potatoes, sliced thin or chopped
- 1 cup heavy cream
- 4 cups chopped kale (stems removed)
- Salt and black pepper, to taste
- Optional: red pepper flakes, grated Parmesan cheese
Instructions
-
- Cook : In a large pot or Dutch oven, cook chopped over medium heat until crispy. Remove with a slotted spoon and set aside.
- Brown the Sausage: In the same pot, add the Italian sausage. Cook until browned and cooked through. Break it up as it cooks. Remove and set aside.
- Sauté Onion and Garlic: Add the diced onion to the sausage drippings. Sauté until soft, about 5 minutes. Stir in the garlic and cook another minute.
- Simmer the Potatoes: Pour in chicken broth. Add sliced potatoes. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until potatoes are tender.
- Add Kale and Cream: Stir in the cooked, sausage, and chopped kale. Simmer for 5 minutes until kale is wilted.
- Finish and Season: Stir in heavy cream. Simmer for 2–3 minutes. Season with salt, pepper, and red pepper flakes to taste.
- Serve Hot: Ladle into bowls and top with Parmesan if desired.
Notes
- Use mild sausage for less heat: Still flavorful, just not spicy.
- Substitute spinach if you’re out of kale: Add it at the very end.
- Make it dairy-free: Use full-fat coconut milk instead of cream.
- Low-carb version? Skip the potatoes and add cauliflower florets.
- Thicken it up: Mash a few potato pieces right in the pot.