Description
A cozy, rustic bowl of Tuscan comfort featuring savory Italian sausage, tender potatoes, and fresh kale, finished with a splash of rich heavy cream.
Ingredients
- 1 lb Italian sausage (casings removed)
- 4 cups chicken broth (low-sodium recommended)
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 cup kale, chopped
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned (about 6–8 minutes). Drain excess fat, leaving a tablespoon for flavor.
- Add the diced onion and cook until translucent (about 4 minutes). Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then lower heat to a simmer. Cover and simmer for about 15 minutes, or until potatoes are fork-tender.
- Stir in chopped kale and heavy cream. Simmer gently for 3–5 minutes until kale is tender and soup is heated through. Avoid boiling after adding cream.
- Taste and season with salt and pepper. Serve hot.
Notes
Serve with crusty bread or a sprinkle of grated Parmesan on top. For storage, omit the cream before freezing to maintain texture.