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Originally, my mom got this recipe from Olive Garden, but has changed it over the past few years to be simpler and, in my opinion, tastier. She uses less ingredients, but more of them. I love it! It’s a fast soup to make for a big crowd. Your guests will rave about it.

*Note: If you want to make a big pot of soup for many, I would recommend tripling or even quadrupling the recipe. What makes this soup delicious is the process of simmering all the flavors together, not necessarily the amounts of each that are used.

Makes: 4 as appetizer or 2 as entrée
Cooking Time: 1.5 hours

What you need:
2 ¾ cups chicken broth or stock
¼ cup heavy cream
1 medium russet potato
2 cups chopped kale
½ pound spicy Italian sausage (can be substituted with non-spicy sausage)
¼ teaspoon crushed red pepper flakes

What to do:
Grille or sautee the sausage until fully cooked. Cut sausage into small (bite-sized or smaller) pieces. Slice the potato into ¼ inch slices (do not peel). Chop kale into larger chunks. Combine the chicken broth or stock and the heavy cream in a pot over medium heat. Bring to a simmer. While at a simmer, add sausage, potato, kale and crushed red pepper flakes. Let simmer for about an hour. Stir occasionally. Serve with bread for dipping.

*Change it up: Add chicken boulion and extra heavy cream for a creamier consistancy.