Ingredients:

  • 1 pound (450g) Italian sausage, casings removed (hot, mild, or a mix!)
  • 1 large yellow onion, diced (approx. 1 ½ cups)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 teaspoon red pepper flakes (or more, to taste, if you’re feeling brave!)
  • 8 cups (2 litres) chicken broth (low sodium preferred)
  • 1 pound (450g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 bunch (approx. 8 oz/225g) Tuscan kale (Lacinato kale), stemmed and chopped
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 1 tablespoon olive oil (for sautéing)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven. Crumble and brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add diced onion and minced garlic to the pot. Cook until softened and fragrant, about 5 minutes. Stir in the red pepper flakes.
  3. Pour in the chicken broth and add the diced potatoes. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 15 minutes.
  4. Stir in the chopped Tuscan kale. Cook until the kale is wilted, about 5 minutes.
  5. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Heat gently until warmed through and the Parmesan is melted. Do NOT boil!
  6. Season with salt and black pepper to taste. Serve hot, garnished with additional grated Parmesan cheese.