Ingredients
- 1 lb Italian sausage, casings removed (mild or hot)
- 1 Tbsp olive oil (as needed if sausage is lean)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- ¼–½ tsp red pepper flakes (optional)
- 2 lb Yukon Gold potatoes, peeled and ½-inch diced
- 5 cups low-sodium chicken broth
- 1 cup half-and-half (or ¾ cup heavy cream + ¼ cup milk; or 1 cup evaporated milk)
- 3 cups chopped kale, ribs removed (or 2 cups baby spinach)
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- ¼ cup finely grated Parmesan, plus more for serving
- 1 tsp lemon juice (optional, to brighten)
- Chopped parsley, for serving (optional)
Equipment
- Dutch oven (5–6 qt)
- potato masher optional
- cutting board
- chef's knife
- Wooden spoon
- measuring cups
- measuring spoons
Method
- Heat a large Dutch oven over medium. Add sausage and cook, breaking up, 6–7 minutes until browned and cooked through (pork to 160°F; poultry to 165°F). Spoon off excess fat, leaving about 1 Tbsp.
- Add onion and a pinch of salt; cook 4–5 minutes until softened. Stir in garlic and red pepper flakes 30 seconds.
- Add potatoes, broth, 1 tsp salt, and pepper. Bring to a boil; reduce to a simmer 12–15 minutes or until potatoes are tender.
- Lower heat. Stir in half-and-half (or cream/evap milk). Do not boil after dairy. Fold in kale; cook 2–3 minutes until wilted.
- Off heat, stir in Parmesan and lemon juice if using. Taste and adjust seasonings. Serve with extra Parmesan and parsley.
Nutrition
Calories: 430kcalCarbohydrates: 36gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 900mgPotassium: 950mgFiber: 3gSugar: 5gVitamin A: 2400IUVitamin C: 35mgCalcium: 220mgIron: 2.2mg
Notes
Lighter option: Use 2% milk + ½ cup evaporated milk for stability.
Gluten-free: Naturally GF—no flour needed.
Dairy-free: Use unsweetened cashew or oat milk; skip Parmesan.
Equipment: 5–6 qt Dutch oven or heavy pot; potato masher (optional); Instant Pot 6 qt for alternate.
Gluten-free: Naturally GF—no flour needed.
Dairy-free: Use unsweetened cashew or oat milk; skip Parmesan.
Equipment: 5–6 qt Dutch oven or heavy pot; potato masher (optional); Instant Pot 6 qt for alternate.
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