Ingredients
Meat & Dairy
- 1 pound spicy Italian ground sausage (casing removed, use mild for kid-friendly)
- 4 tablespoons unsalted or salted butter
- 2 cups heavy cream
- 2 tablespoons cooked crispy bacon (optional)
- Olive oil (for cooking, as needed)
Vegetables & Herbs
- ½ cup white onion (diced)
- 1 tablespoon minced garlic
- 5 smaller potatoes (cut into ½-inch pieces)
- 4 cups chopped kale
Liquids & Seasoning
- 5 cups chicken, meat, or vegetable broth
- 3 cups water
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
Instructions
- Prep: Heat a dutch oven over medium-high heat. If using bacon, chop and cook until crispy, then set aside. Spoon out most fat from the pot leaving a couple tablespoons for cooking the sausage. Brown the sausage thoroughly and then set aside.
- Sauté Aromatics: Using the same pot, add butter and sauté the diced onions until softened and golden brown. Stir in minced garlic and cook for another 30 seconds until fragrant. Add olive oil if needed to prevent sticking.
- Add Broth: Pour in chicken broth and water. Season with salt and pepper. Bring mixture to a boil, then reduce heat to medium to maintain a gentle boil.
- Cook Potatoes: Add the cut potatoes to the pot. Simmer the soup until the potatoes are fork-tender, approximately 10 to 12 minutes.
- Assemble and Simmer: Return the browned sausage and add the chopped kale to the pot. Bring to a gentle boil and simmer for 2 minutes. Then reduce heat to low.
- Taste and Finish: Stir in the heavy cream and bring the soup back to a light boil. Let it simmer for 1 to 2 minutes. Remove from heat and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and serve topped with freshly grated Parmesan cheese and the optional crispy bacon.
Notes
- Use mild sausage instead of spicy for a kid-friendly version.
- Remove excess fat after cooking sausage to keep the soup from being greasy.
- Adding bacon is optional but adds a delicious smoky flavor.
- Freshly grated Parmesan cheese complements the creamy texture perfectly.
- If kale is too bitter, you can substitute with spinach or Swiss chard.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian