1-pound mild Italian sausage

2 pounds Russet potatoes, diced

6 cups low-sodium chicken stock

3 cups chopped kale or spinach

1 cup heavy cream

½ cup parmesan cheese, shredded

Kosher salt and black pepper, to taste

Olive oil, for garnish


Step 1: Cook the Italian sausage in a Dutch oven or large stockpot over medium-high heat until it crumbles. Once done, transfer into a bowl and drain excess grease.

Step 2: Add the cooked sausage back into the pot with chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil, then, adjust the heat to medium. Continue to cook, simmer for approximately 10 to 12 minutes, or until the potatoes are fork-tender.

Step 3: With a slotted spoon, take half of the potatoes out of the pot and into a small mixing bowl. Nicely mash the potatoes and place back into the pot.

Step 4: Add the spinach or kale followed by heavy cream into the pot and season with salt and pepper. Continue to cook for 2 to 3 minutes more or until the veggies are soft.

Step 5: Allow cooling the soup a bit at room temperature. Before serving, sprinkle with Parmesan cheese, black pepper, and drizzle with olive oil.


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