Ingredients:

  • 1 lb Italian Sausage (Hot or Mild), casings removed
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 6 cups Low Sodium Chicken Broth
  • 5 lbs Yukon Gold Potatoes, peeled and thinly sliced (1/8 inch)
  • 1 cup Heavy Cream (35% fat)
  • 5 oz Fresh Kale, stems removed and roughly chopped
  • Salt and Black Pepper to taste
  • 1/2 cup Grated Parmesan Cheese (for serving)

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon. Cook until fully browned. Drain off all but about 1 tablespoon of the rendered fat.
  2. Reduce heat to medium. Add the chopped onion and sauté until softened (about 5 minutes). Add the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Scrape the bottom of the pot to lift any browned bits. Add the thinly sliced potatoes. Bring to a boil, then reduce heat, cover partially, and simmer until the potatoes are tender (about 15-20 minutes).
  4. Test a potato slice with a fork to ensure it is tender. Season generously with salt and freshly cracked black pepper.
  5. Stir in the chopped kale until it wilts down into the hot broth (about 2-3 minutes).
  6. Reduce the heat to low. Slowly pour in the heavy cream while gently stirring. Heat through gently for 2-3 minutes; do not allow the soup to come to a rolling boil after adding the cream.
  7. Taste and adjust seasoning one last time. Ladle into bowls and garnish liberally with grated Parmesan cheese before serving.