Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced (Yukon Gold or Russet)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups kale or spinach, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp olive oil (if needed for sautéing)
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
- Heat a large pot over medium heat. Cook the Italian sausage until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Add diced onion and cook 3–4 minutes until soft. Stir in minced garlic and cook 30 seconds until fragrant.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
- Stir in heavy cream and chopped kale or spinach. Simmer 5 more minutes until greens are wilted.
- Season with salt, black pepper, and red pepper flakes (if using). Ladle into bowls, garnish with Parmesan, and serve warm.
Notes
- Spicier Version: Use hot Italian sausage and extra red pepper flakes.
- Lighter Option: Swap heavy cream for half-and-half or whole milk.
- Low-Carb Option: Replace potatoes with cauliflower florets.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free