Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casing (450g), sweet, hot or mild (your preference)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 tablespoon) (6g)
  • 4 cups chicken broth (950 ml)
  • 2 cups water (475ml)
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon red pepper flakes (optional) (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 3 medium russet potatoes, peeled and cubed (about 4 cups) (600g)
  • 1 cup heavy cream (240 ml)
  • ½ cup grated Parmesan cheese, plus more for garnish (50g)
  • 2 cups chopped kale or spinach (100g)

Instructions:

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage from pot and set aside. Leave any rendered fat in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Pour in the chicken broth and water. Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a boil.
  4. Add the cubed potatoes to the boiling broth. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Return the cooked sausage to the pot. Stir to combine.
  6. Stir in the heavy cream and grated Parmesan cheese. Heat through, but do not boil.
  7. Stir in the chopped kale or spinach. Cook until wilted, about 2-3 minutes.
  8. Ladle the soup into bowls and garnish with extra grated Parmesan cheese.