How to make it
5 steps. Take it one step at a time.
Add the Italian sausage
In a large Dutch oven or soup pot over medium heat, add the Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Drain the excess fat, leaving about a tablespoon in the pot.
8 minAdd the diced onion
Add the diced onion to the pot and sauté for 3-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
5 minPour in the chicken broth
Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil at 212°F (100°C), then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
20 minStir in the chopped kale and heavy cream
Stir in the chopped kale and heavy cream. Let the soup simmer for another 3-5 minutes until the kale has wilted and the soup is heated through.
5 minSeason with salt and black pepper
Season with salt and black pepper to taste. Serve hot in bowls topped with grated Parmesan cheese.
A little kitchen wisdom
For the best flavor, use spicy Italian sausage to provide the signature kick. If you prefer a thicker soup, you can mash a few of the cooked potato slices against the side of the pot before adding the cream.
