Ingredients
Scale
- 1 lb Italian sausage
- 4 cups chicken broth
- 2 large potatoes, diced
- 1 cup kale, chopped
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add Italian sausage and cook until browned, about 5-7 minutes.
- Add onion and garlic. Sauté until translucent, about 3-4 minutes.
- Add potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in kale and cook until wilted, about 3-5 minutes.
- Pour in heavy cream and heat through without boiling.
- Season with salt and pepper. Serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid curdling the cream.
- You can substitute kale with spinach if preferred.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg