Ingredients
- 1 lb mild Italian sausage
- 2 lbs Russet potatoes, diced small
- 6 cups low-sodium chicken stock
- 3 cups finely chopped kale or spinach
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Drizzle of extra virgin olive oil for garnish
Instructions
1. Brown the Sausage:
In a large stockpot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it into crumbles as it browns. Once fully cooked, remove the sausage using a slotted spoon, leaving any drippings in the pot.
2. Cook the Potatoes:
Return the sausage to the pot. Add diced Russet potatoes, chicken stock, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring the mixture to a boil, then reduce to medium heat. Simmer for about 10–12 minutes, or until the potatoes are tender.
3. Mash for Creaminess:
Scoop out half of the cooked potatoes with a slotted spoon and place them in a bowl. Mash the potatoes until smooth, then stir them back into the pot to create a creamy texture.
4. Add Greens and Cream:
Mix in the chopped kale or spinach and pour in the heavy cream. Adjust the seasoning with additional salt and pepper, if needed. Let it cook for 2–3 minutes, or until the greens are tender and the soup is well combined.
5. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a sprinkle of shredded Parmesan cheese, a dash of black pepper, and a drizzle of extra virgin olive oil. Serve hot and enjoy!
Notes
This recipe is naturally gluten-free with a few considerations. Check the ingredients in your sausage, as some varieties may include fillers or breadcrumbs—look for a certified gluten-free option. Additionally, confirm your chicken stock is gluten-free, as some brands use gluten-based thickeners. With these simple checks, you’ll have a rich, hearty, and gluten-free soup that’s perfect for any occasion!
