1 lb Italian sausage (or ground turkey/chicken)
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth)
2 large potatoes, diced
3 cups kale, chopped
1 cup heavy cream (or coconut milk for dairy-free)
Salt and pepper to taste
Freshly grated Parmesan cheese for serving (optional)
In a large pot over medium heat, add the sausage. Break it apart with a spoon and cook until browned, about 5-7 minutes.
Once the sausage is browned, add diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Pour in the chicken broth and add diced potatoes. Bring to a low boil, then reduce heat and let simmer for 10-15 minutes, or until potatoes are tender.
Stir in the chopped kale and cook for an additional 5 minutes, allowing it to become wilted.
Finally, pour in the heavy cream and stir until combined. Allow to warm, but do not boil. Season with salt and pepper to taste.
Ladle the soup into bowls and serve hot. Add freshly grated Parmesan cheese on top for extra flavor if desired.
