Ingredients
4 cups chicken broth
1 small onion, diced
1 cup heavy cream
1 lb (450g) Italian sausage (mild or spicy)
3–4 medium potatoes, thinly sliced
3–4 cloves garlic, minced
3–4 cups chopped kale (or spinach as substitute)
2–3 tbsp olive oil
Salt & black pepper (to taste)
Red pepper flakes (optional)
Parmesan cheese for topping (optional)
Instructions
- Cook the Sausage
In a large pot, heat 1 tbsp olive oil.
Add the Italian sausage. Break it up with a spoon and cook until browned.
Remove sausage from the pot and set aside (leave some fat in the pot for flavor).
- Sauté Aromatics
In the same pot, add another splash of olive oil if needed.
Add the diced onion and cook until soft (about 4–5 minutes).
Add minced garlic and cook 1 more minute until fragrant.
- Add Broth & Potatoes
Pour in the chicken broth.
Add the sliced potatoes.
Bring to a boil, then reduce to simmer.
Cook 10–15 minutes until potatoes are tender.
- Combine Everything
Return the browned sausage to the pot.
Stir in the heavy cream.
Add chopped kale. Let it simmer 3–5 minutes until the kale softens.
- Season
Taste and adjust with salt, black pepper, and red pepper flakes if you like heat.
⭐ Serve
Ladle into bowls and top with grated Parmesan cheese if desired.
Serve hot with garlic bread or crusty baguette.