Description
A creamy, hearty, and a little spicy soup that feels like a warm hug in a bowl.
Ingredients
- 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
- 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 (for sautéing)
- 1/2 cup grated Parmesan cheese
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
- Add the diced onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
- Toss in the diced potatoes and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 15 minutes until potatoes are fork-tender.
- Stir in the heavy cream and chopped kale or spinach. Simmer for an additional 5 minutes until the greens have wilted. Season with salt, black pepper, and red pepper flakes if desired.
- Ladle into bowls, sprinkle Parmesan cheese on top, and serve warm with crusty bread.
Notes
If freezing, leave out the cream, adding it back when reheating. Substitute ingredients as desired.