📋 Instructions

1. 1Brown the sausage — Heat a large Dutch oven over medium-high heat (about 375F / 190C) and add the sausage. Cook for 8 to 10 minutes, breaking it into crumbles, until golden brown and no longer pink, with an internal temperature of 160F (71C).
2. 2Soften the aromatics — Lower the heat to medium (about 350F / 175C) and add the onion to the sausage drippings. Cook for 4 to 5 minutes until translucent and soft, then stir in the garlic and Italian seasoning for 30 seconds until fragrant.
3. 3Add broth and potatoes — Pour in the chicken broth and scrape up the browned bits from the bottom. Add the potato slices and red pepper flakes, then bring to a boil.
4. 4Simmer until tender — Reduce the heat to low (about 200F / 95C) and simmer uncovered for 15 to 18 minutes, until the potatoes are fork-tender and the broth smells rich and garlicky.
5. 5Wilt the kale — Stir in the chopped kale and cook for 3 to 4 minutes, until it is bright green and softened but still has a little bite.
6. 6Finish with cream — Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper, then let the soup rest for 5 minutes so the broth thickens slightly.
7. 7Serve hot — Ladle into bowls and top with freshly grated Parmesan and an extra pinch of red pepper flakes if you like heat.