Ingredients
Scale
- 1 lb Italian sausage links, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped kale or spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
- Add chopped onions and cook until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add kale or spinach and cook until wilted, about 3 minutes.
- Stir in heavy cream and Parmesan cheese, season with salt and pepper, and cook until heated through.
- Serve hot with extra Parmesan if desired.
Notes
- You can substitute kale with spinach or other leafy greens.
- For a spicier version, add red pepper flakes.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg