Ingredients

• 2 Tablespoons extra virgin olive oil

• ½ pound loose pork sausage (mild Italian, breakfast, or bratwurst)

• 1 pound russet potatoes, cut into ¾-inch cubes

• 1 medium leek, halved, thinly sliced, rinsed, and dried

• 1 medium turnip, peeled and cut into ¾-inch cubes

• 3 cloves garlic, minced

• 1 sprig fresh rosemary

• 6 cups vegetable broth or chicken stock

• 1 bunch lacinato or regular kale, rinsed, dried, and roughly chopped

• ½ cup grated Parmesan cheese, plus more for garnish

• ¼ cup heavy cream

• ½ teaspoon crushed red pepper flakes

• 1 lemon, juiced

• 2 Tablespoons chopped Italian parsley

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

Instructions

Brown the Sausage

Preheat a Dutch oven or large pot over medium-high heat for 2 minutes. Add the olive oil, followed by the sausage. Cook until lightly golden brown, breaking the sausage into small pieces with a spoon.

Cook the Vegetables

Add the potatoes, leek, turnip, garlic, and rosemary to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Simmer the Soup

Stir in the vegetable broth or chicken stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, stirring occasionally.

Thicken the Soup

Using a potato masher or the back of a spoon, gently mash some of the vegetables to slightly thicken the soup.

Add the Kale and Cream

Stir in the kale, grated Parmesan cheese, heavy cream, and crushed red pepper flakes. Cover and cook for about 10 minutes, stirring occasionally, until the kale is tender.

Season and Finish

Stir in the fresh lemon juice. Taste and adjust the seasoning with Kosher salt and freshly cracked black pepper.

Serve

Ladle the soup into bowls and garnish with freshly chopped Italian parsley and additional grated Parmesan cheese.