Hearty Italian Sausage, Potato, and Kale Soup

Remove Rosemary: Once the potatoes are soft, remove and discard the Rosemary sprigs. Their flavor has been fully infused into the soup!
Add Cream: Turn the heat down to low. Slowly stir in the Heavy Cream (or Half & Half). This is what gives the soup its iconic, silky texture. *PRO TIP:* Never boil the soup after adding the cream, as it can curdle.
Wilt the Kale: Stir in the chopped Kale. Let it simmer for just 3-5 minutes, until the kale is bright green and slightly wilted, but still has a little bite (al dente). Don’t overcook it!
Final Seasoning: Taste the soup. This is your chance to adjust! Add more Salt and Pepper as needed. Since the potatoes and kale absorb a lot of the seasoning, you will likely need to add more. Taste, adjust, repeat!

Serving Suggestions & Variations

Your Hearty Italian Sausage, Potato, and Kale Soup is ready! Serve it hot in a beautiful bowl, garnished like the one in the photo!

Variation	How to Change It	Notes
Healthier/Dairy-Free	Substitute heavy cream with full-fat canned coconut milk (it won’t taste like coconut!) or unsweetened almond milk mixed with a little cornstarch.	Keep the fat content high for creaminess.
Vegetarian/Vegan	Replace Italian sausage with crumbled plant-based sausage alternative or firm mushrooms (like crimini). Use vegetable broth instead of chicken broth.	Tofu or white beans can also add protein.
Extra Flavor Depth	Add a splash of dry white wine (like Pinot Grigio) after the garlic step, let it reduce completely before adding the broth.	Adds a sophisticated acidity.
Different Greens	If kale isn’t your favorite, you can substitute with spinach (add it in the last 2 minutes) or swiss chard.	Spinach wilts much faster than kale!