3 lb (1.4 kg) Hot Italian Sausage, casings removed
1 Large Onion, chopped,
6 Cloves Garlic, minced
1 Tbsp Dried Oregano
1 Cup Sun-dried tomatoes, drained and sliced
Salt & Pepper to taste
12 Cups Chicken Broth
1 Bunch Kale, de-stemmed and sliced thin
1 Cup Heavy whipping cream
In a large soup pot or dutch oven (5.5 qt), over medium-high heat, add Italian sausage, breaking it up with your spatula and sauté until cooked through.
Drain excess fat then add the onion and cook until softened. Stir in garlic, oregano, sun dried tomatoes, salt and pepper and saute one minute.
Pour in broth, bring to just a boil and then reduce to a simmer. Simmer for 15 minutes then add the chopped kale and cook until the kale starts to wilt.
Stir in cream and bring back to a simmer.
Season to taste with salt and black pepper then remove from heat.
Serve with grated parmesan cheese and red pepper flakes.