Ingredients
6
6 servings
- •1 pound bulk mild Italian sausage
- •1 ¼ teaspoons red pepper flakes
- •4 slices bacon, cut into 1/2 inch pieces
- •1 large onion, diced
- •1 tablespoon minced garlic
- •8 ¾ cups chicken broth
- •6 potatoes, thinly sliced
- •6 cups chopped fresh kale
- •1 cup heavy whipping cream
Instructions
- Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
- Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
- Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
- Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 560
- Carbohydrate: 51g
- Fat: 32g
- Fiber: 7g
- Protein: 20g
- Sugar: 3g
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