Ingredients
- 1 lb turkey or beef sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3 medium russet potatoes, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for heat)
- 1 cup heavy cream
- 3 cups fresh kale, chopped (or spinach for a milder flavor)
- ¼ cup grated Parmesan cheese (for garnish)
Instructions
Heat a large pot over medium heat and add olive oil. Add the turkey or beef sausage, breaking it into crumbles as it cooks. Stir occasionally until browned, about 5 minutes. Once fully cooked, transfer the sausage to a plate and set aside.
In the same pot, add the diced onion and cook for 3 minutes until soft. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Pour in the chicken broth, scraping up any bits from the bottom of the pot for extra flavor. Add the thinly sliced potatoes, salt, black pepper, and red pepper flakes (if using). Bring the soup to a gentle simmer and cook for 15 minutes, or until the potatoes are tender.
Return the cooked sausage to the pot, then stir in the heavy cream. Let the soup simmer for another 5 minutes to meld the flavors.
Add the chopped kale and cook for an additional 2-3 minutes until wilted. Taste and adjust seasonings if needed.
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve hot with crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g