- 2 Tbsp olive oil
- 1 medium onion, chopped
- 4-5 garlic cloves, finely chopped
- 1lb Italian sausage, casings removed
- 6 cups low sodium chicken broth
- 1/2 cup sun dried tomatoes, cut into strips
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp crushed red chili flakes
- 5 cups chopped kale
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley and parmesan cheese, for garnish
- Heat oil in a heavy soup pot over medium high heat
- Add onion and sauté until translucent, about 5-6 minutes
- Add in garlic, stir, and cook for one minute
- Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes
- Put one cup of stock into pot and stir, deglazing the brown sticking from the bottom of the pot
- Transfer contents of pot to crock pot, along with remaining chicken stock, sundried tomatoes, thyme, oregano, chili flakes, salt and pepper
- Cover and cook on low for 5-6 hours or high for 3-4 hours
- Add in kale and cook until it wilts, about a minute or two
- Stir in cream, heat the soup until hot
- Serve in bowls and garnish with parsley and parmesan cheese
