– 1 lb. spicy Italian sausage, casings removed
– 2 large russet potatoes, thinly sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 bunch kale, stems removed and leaves chopped
– 2 strips of bacon, cooked and crumbled
– Red pepper flakes (to taste)
– Salt and pepper (to taste)
– Grated Parmesan cheese (for garnish)
Directions
1. In a large pot, brown the Italian sausage over medium heat, making sure to crumble it as it cooks. Drain excess fat and set the sausage aside.
2. In the same pot, add chopped onions and cook until they’re translucent, about 2-3 minutes. Add minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the thinly sliced russet potatoes and cook until they are tender, about 10 minutes.
4. Lower the heat to medium, add the cooked Italian sausage back into the pot along with red pepper flakes, salt, and pepper. Simmer for another 10 minutes, letting the flavors meld together.
5. Stir in the heavy cream and chopped kale, and cook until the kale is wilted and the soup is heated through, about 5 minutes.
6. Taste and adjust seasonings as necessary. Serve hot, garnished with crumbled bacon and grated Parmesan cheese.
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Variations & Tips
– For a lighter version, you can substitute the Italian sausage with turkey sausage and use half-and-half or whole milk instead of heavy cream.
– If you’re looking for a kick, feel free to add more red pepper flakes or even a diced jalapeño when you cook your onions.
– To make this soup ahead, prepare through step 4 and store in the refrigerator. Reheat and finish with cream and kale before serving.
– Leftovers taste great the next day, as the flavors have more time to blend together. Just keep in mind that the potatoes may break down more upon reheating.
– If kale isn’t your thing, swap it out for spinach, adding it at the very end as it will wilt quickly.
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