Ingredients

1 lb Italian sausage (mild or spicy, casings removed)
4 slices bacon, chopped
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 medium russet potatoes, sliced thin (or diced if preferred)
2 cups kale, chopped (or substitute spinach)
1 cup heavy cream
½ tsp red pepper flakes (optional, for heat)
Salt and pepper to taste
Grated Parmesan cheese (for garnish)

Optional Add-ins:

½ tsp dried thyme or Italian seasoning
A squeeze of lemon juice (for brightness)
¼ cup white wine (added with the onions)

Instructions

Preparation Brown the meat

Step 1: Cook the sausage
In a large soup pot or Dutch oven, cook 1 lb Italian sausage over medium-high heat. Break it up with a spoon or spatula as it cooks, until browned and fully cooked—about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.

Step 2: Cook the bacon
In the same pot, add the chopped bacon. Cook until crispy, about 5–7 minutes. Drain excess grease if needed, but leave about 1–2 tablespoons in the pot for flavor.

Sauté aromatics

Step 3: Add onions and garlic
Add the diced onion to the bacon drippings and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Build the soup base

Step 4: Pour in the broth and potatoes
Add 4 cups chicken broth to the pot, scraping up any browned bits on the bottom. Stir in the thinly sliced potatoes and bring to a gentle boil.

Step 5: Simmer until tender
Reduce the heat to medium and simmer for 10–15 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure even cooking.

Finish the soup

Step 6: Add sausage and kale
Return the cooked sausage to the pot. Stir in 2 cups of chopped kale and simmer for another 2–3 minutes, until the greens are wilted but still vibrant.

Step 7: Stir in the cream
Lower the heat to a gentle simmer. Stir in 1 cup of heavy cream and let the soup warm through—do not boil. Add ½ tsp red pepper flakes if desired, and season with salt and pepper to taste.

Serve and garnish

Step 8: Ladle and top
Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread or garlic toast for dipping.

Notes

Thinly slicing the potatoes helps them cook faster and gives the soup a velvety texture as some break down.
For best flavor, use homemade or low-sodium chicken broth and season to taste.
Stir the cream in at the end to prevent curdling. Don’t boil the soup after adding cream.
Kale holds up better than spinach and adds a slight bitterness to balance the richness.
Red pepper flakes are optional, but a little spice really enhances the flavor.

Prep Time: 10 min
Cook Time: 30 min

Nutrition

Calories: 420
Sugar: 2 g
Sodium: 850 mg
Fat: 32g
Carbohydrates: 20 g
Protein: 18 g