Ingredients
Scale
- 2 tablespoons of olive oil
- 1 diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon of Italian seasoning
- 1/2 teaspoon of red chili flakes
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of ground black pepper
- 1 pound of mild Italian sausage (casings removed)
- 1/4 cup of arrowroot starch (tapioca flour, or cornstarch (optional))
- 4 small Yukon Gold potatoes (diced)
- 1 cup of chopped kale
- 32 ounces of organic chicken broth
- 1/2 cup of heavy cream (full-fat coconut milk, or dairy-free milk)
- 1/3 cup of freshly grated parmesan cheese (plus more for topping)
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions, minced garlic, Italian seasoning, chili flakes, salt, and pepper. Sauté for about 5 minutes until onions soften.
- Add Italian sausage, breaking it into smaller pieces, and cook until browned.
- Stir in arrowroot starch, tapioca flour, or cornstarch (if using), diced potatoes, chopped kale, chicken broth, cream or milk, and grated parmesan cheese. Bring to a gentle boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Squeeze lemon juice over the soup and sprinkle with more parmesan cheese before serving. Enjoy the warmth and goodness! Store any leftovers in the fridge for up to a week in a sealed container.