1-First, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sauté the 1/2 thinly sliced yellow onion and 3 to 4 thinly sliced garlic cloves for about 10 minutes until they’re soft and fragrant, then add the 1 pound of ground Italian sausage and cook until browned, draining any excess grease. This step builds the flavorful base that makes the soup so satisfying.

2-Next, stir in 1/2 to 1 teaspoon of smoked paprika and 1 to 2 tablespoons of flour if you’re aiming for thickness, cooking for another minute to blend the flavors. Gradually pour in 5 cups of chicken broth while stirring, then add the 4 diced medium potatoes and let it simmer on low for 10-15 minutes until the potatoes are tender. This is where the soup starts to come alive with its hearty texture.

3-Once the potatoes are ready, mix in the one 15-ounce can of cannellini beans and the 2 chopped stalks of kale, simmering for 5-10 more minutes to let the greens wilt just right. Finally, add 3/4 cup of heavy cream or half and half, 1/2 teaspoon of salt, freshly ground black pepper to taste, and a splash of lemon juice to brighten everything up.

4-If you’re looking for more recipe ideas, try a fun twist like our easy strawberry milkshake recipe for a sweet contrast to this savory dish.

5-For adapting to different methods like a pressure cooker: brown the onions, garlic, and sausage first, then pressure cook with broth and potatoes for 3 minutes, followed by a natural release.