1 lb. Italian Sausage (mild or spicy, according to preference)
6 cups Chicken Broth
1 cup Heavy Cream
2 large Potatoes, peeled and diced
2 cups Kale, roughly chopped
1 cup Cannellini Beans, drained and rinsed
1 tsp Salt (adjust to taste)
½ tsp Black Pepper (adjust to taste)
½ tsp Red Pepper Flakes (optional, for extra heat)
Grated Parmesan Cheese, for serving
Fresh Basil Leaves, for garnish
Instructions:
In a large pot, heat the EVOO over medium heat.
Add the diced onion, sautéing until it is soft and translucent, approximately 5 minutes.
Incorporate the minced garlic and continue to sauté until fragrant, approximately 1 minute.
Integrate the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through.
Pour in the chicken broth, scraping the pot's bottom to release any browned bits.
Integrate the diced potatoes, bring the mixture to a simmer, and cook until the potatoes are tender, approximately 10-15 minutes.
Add the cannellini beans to the pot and allow the soup to simmer for an additional 10 minutes, letting the flavors meld together.
Reduce the heat to low.
Stir in the heavy cream, kale, salt, pepper, and red pepper flakes (if using), continuing to cook the soup until the kale has wilted and the soup is hot, about 2-3 minutes.
Taste and adjust the seasoning as necessary.
Serve the soup in individual bowls.
Garnish with grated Parmesan cheese and fresh basil leaves.
Enjoy warm with a slice of crusty bread on the side.
