• 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 large bunch kale, stems removed and leaves chopped
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste


  1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes, until the onion is translucent.
  3. Add the chicken broth to the pot and bring to a boil.
  4. Reduce the heat to medium-low and stir in the heavy cream.
  5. Add the chopped kale, red pepper flakes, and cooked Italian sausage to the pot.
  6. Simmer for 10-15 minutes, until the kale is tender and the flavors have melded together.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy!

Note: You can use any type of Italian sausage you prefer, such as sweet, spicy, or mild. Also, for a thicker soup, you can use less chicken broth and more heavy cream.

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