Recipe from The Candid Appetite.
I love this soup! It is hardy and flavourful and has the perfect amount of spice. I did however forget to add the cream to the soup, so if you are trying to be calorie conscious and want to omit it, I can say it is delicious even without the cream.
What you'll need
1 lb. spicy Italian sausage (gluten free if necessary), casing removed
2 tbsp butter or olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp salt, plus more to taste
1 tsp freshly cracked black pepper, plus more to taste
1/2 tsp crushed red pepper flakes (optional)
2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
1/4 tsp nutmeg
2 large russet baking potatoes, sliced
8 cups chicken broth (gluten free if necessary)
1/2 cup heavy cream
1. Heat a large heavy-duty pot over medium-high heat. Add the sausage, breaking it ip with a wooden spoon and stirring occasionally until cooked through. Remove sausage from pot and set aside.
2. Lower heat to medium, add the butter or oil, onions and garlic. Cook, stirring occasionally until soft and translucent, about 3-5 minutes. Season with salt, pepper, and crushed red pepper flakes (if using). Continue to saute until the onions have caramelized.
3. Add the chopped kale in batches, allowing it to wilt down as it cooks. Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Add the sliced potatoes and cooked sausage.
4. Pour in the chicken broth and bring to a boil. Lower heat and allow the soup to simmer until the potatoes are tender and soft. Add more salt, pepper or red pepper flakes to taste, if desired. Once the potatoes are fully cooked, stir in heavy cream. Serve immediately and enjoy!