Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1 pound hot Italian sausage
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 4 Yukon gold potatoes, cut into 1 inch pieces
- 4 cups kale, chopped, large stems removed
- 1 cup heavy cream
Instructions
- In a large stock pot over medium heat, cook the bacon until crispy. Remove it with a slotted spoon and drain on a paper towel-lined plate, leaving excess grease in the pot.
- Return the pot to medium heat, add the Italian sausage, breaking it up while browning for about 3 to 5 minutes until no pink remains.
- Stir in the onions, garlic, kosher salt, black pepper, and crushed red pepper flakes. Cook for 3 minutes.
- Add the chicken broth and bring to a boil. Once boiling, add the potatoes and reduce the heat to a simmer, cooking until fork-tender, about 15 minutes.
- Incorporate the chopped kale and let it wilt for about 2 minutes. Then stir in the heavy cream.
- Return the cooked bacon to the pot and adjust seasoning with salt and pepper to taste.
Notes
For added flavor, use homemade chicken broth if available.
Feel free to substitute kale with spinach if preferred.
This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 100mg