Step 1

Place the Italian sausage in a large stock pot. Cook over medium heat stirring frequently so it crumbles and cooks evenly, until the sausage is cooked through and no longer pink.

Step 2

Remove from the pan, drain and set aside.

Step 3

Add the olive oil, minced garlic and diced onions to the stock pot. Cook over medium heat for 5-10 minutes or until the onions are translucent.

Step 4

Add in the chicken broth and stir to mix.

Step 5

Add in the drained and chopped sun dried tomatoes. Bring to a simmer over medium heat.

Step 6

Add in sausage and kale, stir to incorporate. Simmer over low for 10-15 minutes or until the kale is soft.

Step 7

Add in the heavy cream and parmesan cheese. Stir in, continuing to heat over low heat until the parmesan cheese is melted and well incorporated.

Step 8

Serve warm.