PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/zuppa-...
Ingredients
375 grams Italian sausage (without casings) mild or spicy (¾ lb, about 3-4 sausages)
1 small onion, finely diced
1 tablespoon minced garlic (3 cloves)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 pinch red pepper flakes (optional - for extra spice)
3 cups low sodium chicken broth
1½ lbs Russet or gold potatoes (about 4 medium, peeled and chopped)
2 cups chopped kale
3/4 cup cream 10-30% will work fine
1/4 cup shredded Parmesan cheese
Instructions
In a large dutch oven or soup pot, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). If there is a lot of fat in the pan you can drain it or soak it up with paper towel.
Add minced garlic, Italian seasoning, salt, pepper, and pepper flakes and cook 1 minute.
Add broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and continue cooking, stirring occasionally, until potatoes are tender (about 10-12 minutes).
Once potatoes are tender, stir in kale, cream, and Parmesan. Let heat through before serving.