1 lb Italian sausage (mild, spicy, or a mix)

1.5 lbs Yukon Gold or Russet potatoes, diced

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth (or vegetable broth)

1 cup heavy cream (or half-and-half)

3 cups kale or spinach, chopped

1 tbsp olive oil (if needed for sautéing)

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and black pepper, to taste

Freshly grated Parmesan cheese, for garnish

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In a large pot or Dutch oven, brown the Italian sausage over medium heat until fully cooked. Drain excess fat if necessary.
Add diced onion and minced garlic to the pot; sauté until softened and fragrant.
Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are fork-tender.
Stir in heavy cream and chopped kale or spinach. Simmer for an additional 5 minutes until greens are tender.
Season with Italian seasoning, red pepper flakes, salt, and pepper to taste.
Serve hot, garnished with Parmesan cheese and crusty bread on the side.