Ingredients:

• 1 lb. hot Italian sausage, casings removed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups reduced sodium chicken stock
• 4 yellow potatoes, cut into ½ inch cubes
• 1/4 cup dry white wine
• Salt and pepper to taste
• 1 tablespoon butter, softened
• 1 tablespoon flour
• 4 cups of chopped broccolini or chopped kale
• 1 cup heavy cream

Directions:

1. Warm a Dutch oven or 6-quart pot over medium-high heat.
2. Add Italian sausage. Cook, stirring occasionally and breaking it up into smaller pieces, until sausage is browned and cooked through.
3. Remove sausage with a slotted spoon and set aside. Drain most of the drippings from the pan, leave about a tablespoon.
4. Saute the onions and garlic in the remaining drippings until soft. Add wine and cook, stirring and scraping browned bits from the pan.
5. Add the chicken stock, potatoes, salt, and pepper.
6. Boil until the potatoes are fork-tender, about 15 minutes.
7. In a small measuring cup or bowl mix together the softened butter and flour until you have a smooth paste, add one ladle of warm broth from the pot. Stir to combine and add into the soup.
8. Add broccolini/kale, cook until tender, 5-10 minutes.
9. Stir in cream and season.