1 pound uncooked spicy Italian sausage, casings removed
1 large onion, diced
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 cups (32 ounces) low-sodium chicken broth
3 large Russet potatoes (about 2 1/2 pounds total), cut in half, then cut into 1/4-inch-thick half-moons
5 cups gently packed chopped curly kale leaves (from about 1/2 of a large bunch)
1/2 cup heavy cream
Grated Parmesan cheese, for serving
Heat a Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
Add the onion and garlic, season with salt and pepper, and sauté until softened, about 3 minutes. Add the chicken broth and potatoes and stir to combine. Bring to a boil, then lower the heat to simmer gently. Cover and cook until the potatoes are soft and falling apart, about 20 minutes.
Stir in the kale and cook until the leaves are bright green and tender, about 2 minutes. Stir in the cream, season with salt and pepper as needed, and serve, garnishing with Parmesan cheese.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: Because it contains heavy cream, this soup doesn't freeze well. If you do want to freeze it, hold back the cream and add it directly to the reheated soup. If done this way, the soup will freeze well for up to 3 months.