Preparation Steps

• In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and crumbled. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the olive oil to the pot if needed, then add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced sweet potatoes, chicken broth, dried thyme, and red pepper flakes (if using). Bring the soup to a boil, then reduce heat and simmer, covered, for about 15-20 minutes, or until the sweet potatoes are tender.
• Add the chopped kale and the cooked sausage back to the pot. Stir and cook for another 5 minutes, or until the kale is wilted.
• If desired, stir in the heavy cream and heat through. Season with salt and pepper to taste.
• Ladle the soup into bowls and serve hot.