Ingredients
Scale
- 1 pound spicy Italian sausage
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups water
- 4 large russet potatoes, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups kale, chopped
- 1 cup heavy cream
- 1/4 teaspoon red pepper flakes (optional for extra spice)
If you want to tailor this recipe to your family’s tastes, here are a few suggestions: swap out the spicy sausage for a milder version if you prefer less heat, or replace the kale with spinach for a slightly different texture. It’s all about making the dish your own!
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks. Remove the sausage from the pot and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Pour in the chicken broth and water, then add the sliced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- Stir in the cooked sausage and chopped kale, letting the kale wilt slightly in the hot broth. This step reminds me of how my grandmother always added greens to her soups, insisting they bring a ‘garden freshness’ to any meal.
- Finally, stir in the heavy cream and red pepper flakes if using. Let the soup heat through for another 5 minutes, allowing the flavors to meld together beautifully.
- Before serving, taste and adjust the seasoning if necessary. As a personal touch, I always recommend adding a sprinkle of Parmesan cheese on top for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International