Ingredients
Method
Sauté the Sausage
- In a large pot over medium heat, add the Italian sausage. Cook it for about 5-7 minutes, breaking it up with a wooden spoon until it’s browned and cooked through.
Add the Aromatics
- Toss in the chopped onion and minced garlic. Stir everything together and let it cook for another 3-4 minutes until the onions are softened and fragrant.
Add the Potatoes and Broth
- Pour in the diced potatoes and broth. Bring the mixture to a boil, then reduce it to a simmer. Cover the pot and let it cook for about 15 minutes or until the potatoes are tender.
Stir in the Cream and Greens
- Once the potatoes are cooked, stir in the heavy cream and the fresh spinach or kale. Allow it to simmer for another 5 minutes until the greens are wilted and everything is heated through.
Season and Serve
- Finally, season the soup with salt and pepper to taste. Ladle the soup into bowls, sprinkle with fresh parsley, and enjoy your hearty meal!
Notes
For a thicker soup, mash a few potato pieces before adding the cream. If you want a dairy-free version, substitute the heavy cream with coconut cream or a non-dairy alternative. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.