This one feels like it cooks itself. I brown a good, garlicky Italian sausage first so the pot picks up all those tasty bits. In go onions and a little garlic to soften in the fat (smells amazing already), then sliced potatoes and stock. Let it putter on low until the spuds are almost falling apart and the broth turns a little cloudy and rich. Fold the kale in at the end; you want it softening, not stewing. A tiny splash of cream makes it cozy but still light.
A pinch of chili for glow; a little lemon at the end for snap. Taste, adjust—don’t overthink it. Taste, adjust, done. Ladle into big bowls and pass warm bread for dunking—you’ll want it. It’s rustic, peppery, kind of indulgent, and exactly the thing you want when the evening goes cool. I’d say make extra; tomorrow’s bowl is even better.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Build the Base
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Brown sausage
In a large pot, heat olive oil. Add Italian sausage and cook until browned, breaking it apart with a spoon.
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Sauté aromatics
Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
Cook the Soup
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Simmer potatoes
Add potatoes, chicken stock, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender.
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Add cream and kale
Stir in heavy cream and chopped kale. Simmer 5 more minutes until kale is tender and flavors combine.
Serve
Note: You can substitute spinach for kale if preferred. For a lighter version, use half-and-half instead of heavy cream.
Updated: August 30, 2025