Ingredients:
- 2 Tbsp Premium Extra Virgin Olive Oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 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.