1 onion, chopped

45 ml (3 tbsp) butter

1 litre (4 cups) kale leaves, cut into 1 cm (½-inch) slices

500 ml (2 cups) cubed potatoes, peeled or not

1.25 litres (5 cups) chicken broth

4 Italian sausages, sweet or spicy

Salt and pepper

In a saucepan over medium heat, brown the onion in 30 ml (2 tbsp) of the butter. Season with salt and pepper. Add the kale, potatoes and broth. Bring to a boil, reduce the heat and simmer for 15 minutes or until the potatoes are al dente.

Meanwhile, in a skillet over medium-heat, brown the sausages on both sides in the remaining butter. Remove from the heat. On a work surface, slice the sausages and add to the soup. Cook for about 5 minutes or until the vegetables are tender and the sausage is thoroughly cooked. Adjust the seasoning.

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