Preparation time: 10 minutes, Cooking time: 20 minutes, Yield: 4 servings
- 2 tablespoons olive oil
- Pinch red pepper flakes
- 3 spicy Italian sausages, cut into halves
- 1 1/2 cups kale, chopped
- 2 medium potatoes, peeled and cut into halves
- 3 3/4 cups chicken stock*
- 1/2 cup heavy cream
* If using canned stock, do not add salt. If using homemade stock, add 1 teaspoon salt.
Heat olive oil in a large stockpot. Add red pepper flakes and sausage, and cook until there is no more pink. Add kale and cook until wilted. Add potato and stock. Bring to a simmer and cook for 20 minutes. Add cream. The soup can be left on simmer for up to 2 hours. Serve hot.