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
- Cook the diced bacon in a large stock pot over medium heat until crisp. Remove from the pot and transfer to a paper towel-lined plate, draining excess grease, but keep the pot as is.
- In the same pot, add the Italian sausage, breaking it up and browning for about 3 to 5 minutes until no longer pink.
- Incorporate the onions, garlic, kosher salt, black pepper, and crushed red pepper flakes. Cook for about 3 minutes until softened.
- Pour in the chicken broth and bring to a boil. Add the potatoes and reduce heat to a simmer, cooking until fork-tender, about 15 minutes.
- Stir in the chopped kale, allowing it to wilt for about 2 minutes. Add the heavy cream and mix well.
- Return the cooked bacon to the pot, adjusting seasoning with additional salt and pepper to taste.
Notes
For a lighter option, you can substitute half-and-half for the heavy cream.
Feel free to add other vegetables like carrots or celery for extra nutrition.
Refrigerate leftovers in an airtight container 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: 480
- Sugar: 3g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg