455 grams hot Italian sausage, removed from its casing
1/4 teaspoon red pepper flakes
3 cups diced potatoes
6-8 cups chicken broth
5 cups chopped kale
Salt and freshly cracked black pepper
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until it is translucent, about two to three minutes. Add the garlic and cook until fragrant. Add the hot Italian sausage and cook, breaking it up with the side of your spoon, until it’s no longer pink, six to eight minutes. Add the potatoes and cook for a minute and top with the broth. Bring the soup to a boil and reduce to a simmer. Simmer until the potatoes have softened, about 10 to 15 minutes. Add the kale and cook until the kale has wilted, about two to three minutes. Season with salt and pepper to taste.