A creamy soup with Italian sausage, tender potatoes, kale, garlic, and a little chili heat.
SBy Skinwalker84
Servings
6
1 tbsp Olive oil
1 lb Italian sausage, hot or mild, casings removed
1 piece Yellow onion, diced
4 clove Garlic, minced
0.5 tsp Red chili flakes
4 cup Chicken stock
1 cup Water
3 piece Russet potatoes, halved lengthwise and sliced 1/4 inch thick
1 piece Parmigiano-Reggiano rind
4 cup Lacinato kale, stemmed and torn
0.75 cup Heavy cream
1 tsp Salt
0.5 tsp Black pepper
0.25 cup Parmigiano-Reggiano, finely grated (to serve)
Calories
584 kcal
Protein
22g
Carbs
35g
Fat
40g
Fiber
4g
Sugar
6g
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Sarah M. · Melbourne, AU
Build the Base
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the Italian sausage and brown for 6-8 minutes, breaking it into bite-size crumbles, until deeply golden and cooked through.
1 tbsp Olive oil,
1 lb Italian sausage, hot or mild, casings removed
2. Reduce heat to medium. Add the yellow onion and cook for 4-5 minutes in the rendered fat, scraping up the browned bits, until soft and translucent. Stir in the garlic and red chili flakes and cook for 30 seconds until fragrant.
1 piece Yellow onion, diced,
4 clove Garlic, minced,
0.5 tsp Red chili flakes
Simmer the Soup
3. Pour in the chicken stock and water, scraping the bottom of the pot. Add the potatoes, Parmigiano-Reggiano rind, salt and black pepper. Bring to a boil, then lower to a gentle simmer and cook uncovered for 15-18 minutes, until the potatoes are just tender when pierced with a fork.
4 cup Chicken stock,
1 cup Water,
3 piece Russet potatoes, halved lengthwise and sliced 1/4 inch thick,
1 piece Parmigiano-Reggiano rind,
1 tsp Salt,
0.5 tsp Black pepper
4. Remove and discard the Parmigiano rind. Stir in the kale and simmer for 3-4 minutes until wilted and tender but still bright green.
4 cup Lacinato kale, stemmed and torn
Finish and Serve
5. Reduce heat to low and stir in the heavy cream. Warm gently for 2 minutes without boiling. Taste and adjust salt, pepper and chili heat.
0.5 tsp Red chili flakes,
0.8 cup Heavy cream,
1 tsp Salt,
0.5 tsp Black pepper
6. Ladle into warm bowls and top with the grated Parmigiano-Reggiano. Serve hot.
0.2 cup Parmigiano-Reggiano, finely grated (to serve)
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