1-Step 1: Brown the Sausage Heat 1 tablespoon olive oil in a large pot over high heat, then add 1 pound ground Italian sausage. Sear it briefly before crumbling and cooking until it’s nicely browned. Once done, remove the sausage with a slotted spoon, leaving about 1 tablespoon of grease in the pot, and drain any excess grease. This step builds a strong base of flavor that carries through the whole soup.

2-Step 2: Sauté the Vegetables Lower the heat to medium and add 2 tablespoons unsalted butter, 1 large yellow onion finely chopped (about 1-1/2 cups), 3 large carrots finely chopped (about 1-1/2 cups), and 1 tablespoon minced garlic. Season with salt and pepper to taste, then cook until the veggies are tender, which takes 7 to 9 minutes. Sprinkle in 2 tablespoons flour and stir constantly for 1 minute to create a nice thickener.

3-Step 3: Build the Broth Base Gradually whisk in 1 cup of the 8 cups chicken broth to form a slurry, then slowly add the remaining broth while whisking and scraping the bottom of the pot. Stir in 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if you want some heat. This creates a rich, flavorful broth that ties everything together.

4-Step 4: Cook the Pasta Bring the broth to a boil, then add 1 3/4 cups ditalini pasta and cook according to the package instructions minus 2 minutes, stirring occasionally. This keeps the pasta from getting too soft and absorbing all the liquid.

5-Step 5: Finish and Serve the Soup Reduce the heat to low, then stir in 1 cup heavy cream, 2 packed cups finely shredded kale, and the reserved sausage. Gradually add 1 cup finely grated Parmesan cheese, about 1/4 cup at a time, stirring until it melts and smooths out the soup. Adjust salt if needed and add extra broth for your preferred consistency. Serve hot, with optional crusty buttered bread on the side.