1 lb. Italian sausage
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
1 large potato, peeled and sliced
1/2 tsp. red pepper flakes
1 tsp. dried thyme
Salt and pepper, to taste
1 (14.5 oz) can diced tomatoes
1 cup heavy cream
5 oz. kale, stemmed and chopped
Grated Parmesan cheese, for serving
In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up into small pieces with a wooden spoon, until browned.
Add the onion and garlic to the pot and cook until softened.
Pour in the chicken broth, water, potato, red pepper flakes, thyme, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Stir in the diced tomatoes and heavy cream.
Add the kale and cook until wilted.
Serve hot, topped with grated Parmesan cheese. Enjoy!