Step 1

In a large stockpot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up as it browns until it’s crumbled and fully cooked. Once done, use a slotted spoon to scoop the sausage out, leaving behind any extra drippings in the pot.

Step 2

Return the sausage to the pot, then add the diced Russet potatoes, chicken stock, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Heat it up until it starts bubbling, then turn the heat down to medium. Let it simmer until the potatoes are tender—this should take about 10–12 minutes.

Step 3

Using the slotted spoon, scoop out half of the cooked potatoes and place them in a bowl. Mash these potatoes thoroughly, then stir them back into the pot to add a creamy texture to the soup.

Step 4

Stir in the chopped kale or spinach and pour in the heavy cream. Season with salt and pepper, adding a little at a time until the flavor is just right for you. Continue cooking for another 2–3 minutes, just until the greens are tender and everything is well combined.

Step 5

Ladle the soup into bowls, then top each serving with a sprinkle of shredded parmesan cheese, an extra dash of black pepper, and a light drizzle of extra virgin olive oil. Enjoy!