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 for lighter option)
- 2 cups kale or spinach, chopped
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp olive oil (if needed)
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
- Cook the Sausage & Aromatics: Heat a large pot over medium heat. Cook sausage until browned, breaking apart. Drain excess grease if needed. Add onion, cook 3–4 minutes, then garlic for 30 seconds.
- Simmer the Potatoes: Add diced potatoes and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes until fork-tender.
- Finish with Cream & Greens: Stir in heavy cream and kale/spinach. Simmer 5 minutes until greens are wilted. Season with salt, pepper, and red pepper flakes.
- Serve & Enjoy: Ladle into bowls, garnish with Parmesan, and serve with crusty bread.
Notes
- Spicier Version: Use hot Italian sausage and extra red pepper flakes.
- Make it Lighter: Swap heavy cream for half-and-half or milk.
- Low-Carb Option: Replace potatoes with cauliflower florets.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free