Ingredients
- 1 lb hot Italian sausage, casings removed
- 4 medium russet potatoes, scrubbed and sliced 1/4-inch thin
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 4 cups chopped kale, tough stems removed
- 1 cup heavy cream
- 1/2 tsp crushed red pepper flakes, plus more to taste
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup freshly grated Parmesan cheese, for serving
- Crispy bacon bits, for serving (optional)
Instructions
- Brown the sausage. In a large pot or Dutch oven over medium-high heat, cook the sausage, breaking it into crumbles, 6–7 minutes until browned. Transfer to a plate, leaving the drippings in the pot.
- Soften the aromatics. Add the onion to the drippings and cook 4–5 minutes until soft. Stir in the garlic and red pepper flakes; cook 30 seconds.
- Simmer the potatoes. Add the broth, water, and sliced potatoes. Simmer 12–15 minutes until the potatoes are fork-tender but not falling apart.
- Wilt the kale. Stir in the kale and simmer 3–4 minutes until bright green and tender.
- Make it creamy. Return the sausage to the pot. Stir in the heavy cream, salt, and pepper; simmer 3 more minutes. Taste and add more red pepper flakes for heat.
- Serve. Ladle into bowls, shower with Parmesan, and top with bacon bits if you are feeling indulgent. Serve with breadsticks, obviously.
💡 Copycat smarts
Slice the potatoes uniformly thin so they cook evenly and stay intact — thick chunks turn to mush. Hot Italian sausage is the signature flavor; use mild if feeding spice-sensitive folks and let everyone add red pepper flakes at the table. Stir the cream in off the boil to keep the soup silky. The kale keeps its color best when added near the end, not simmered to army-green.
Common questions
Can I use a different green instead of kale?
Yes — chopped spinach or Swiss chard work well. Add spinach at the very end since it wilts in under a minute.
Is this soup spicy?
Mildly — the hot sausage and red pepper flakes give a gentle warmth. Use mild sausage and skip the flakes for a kid-friendly version.
Can I make it dairy-free?
Swap the heavy cream for full-fat coconut milk. It adds a faint coconut note but keeps the soup rich and creamy.
How do I store leftovers?
Refrigerate up to 4 days. The potatoes keep absorbing broth, so loosen with extra broth or water when reheating.
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