1 lb mild Italian sausage (casing removed, I buy it with no casing from the store)

1 1/2 tbsp vegetable oil

1 small onion, diced

2 garlic cloves, pressed

1/2 tsp dried oregano

1/4 tsp red pepper flakes (optional)

salt and black pepper to taste

1 lb small new potatoes or red potatoes, diced

6 cups chicken broth (alternatively use water and chicken bullion)

1 bunch of kale, washed and chopped

1/4 cup heavy cream

In a deep pot, heat oil over medium heat.

Add sausage. Cook for 5 minutes, until brown, stirring frequently to crumble it while it cooks.

Add onion and garlic, and stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently.

Add chicken stock and bring the soup to a boil. Add potatoes. Cook for 10-15 minutes, until potatoes are fully cooked.

Add kale and cook for 2 more minutes, then add cream. Stir.

Add more salt and pepper if needed.

Serve hot.

*adapted from https://cookinglsl.com/