Ingredients Jump to Instructions ↓

  1. 2 3/4 cups chicken stock or broth

  2. 1/4 cup heavy cream

  3. 1 med russet potato

  4. 2 cups chopped kale

  5. 1/2 lb spicy Italian sausage

  6. 1/4 tsp salt

  7. 1/4 tsp crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into ¼-slices, then quarter the slices and add them to the soup. Add the kale. Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about ½ inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours. Stir occasionally.


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