Ingredients
Scale
- 1 lb ground Italian sausage (mild or hot)
- 6 slices bacon (chopped)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 4 large Russet potatoes (scrubbed and thinly sliced)
- 32 oz chicken broth (low-sodium)
- 1 bunch kale (stems removed and chopped)
- 1.5 cups heavy cream
- salt (to taste)
- black pepper (to taste)
- grated Parmesan cheese (for serving, optional)
Instructions
- In a large Dutch oven, cook the chopped bacon over medium-high heat until crisp, about 5-7 minutes. Let the bacon drain on a paper towel-lined plate, leaving the flavorful drippings behind.
- Add the ground Italian sausage to the pot. Cook, breaking it apart with a spatula, until it’s browned and well-cooked. Drain excess grease, keeping about 1 tablespoon for flavor.
- Stir in the diced onion and cook for 5 minutes until it’s softened. Add the minced garlic and cook for another minute, letting the fragrant aroma fill your kitchen.
- Pour in the chicken broth and add the thinly sliced potatoes. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes, until the potatoes are tender.
- Stir in the chopped kale and cook for 2-3 minutes until it wilts. Lower the heat, gently pour in the heavy cream, and stir to combine without letting it boil. Season with salt and pepper to taste.
- Ladle the hot soup into bowls, garnish with crispy bacon bits, and sprinkle with grated Parmesan cheese if desired. Serve immediately and enjoy the comforting flavors!
Notes
For a lighter version, use turkey sausage instead of ground Italian sausage. You can also switch out kale for spinach if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg