Ingredients
Scale
- 1 pound Italian sausage
- 6 slices bacon, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 thinly sliced potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 2 cups fresh kale or spinach, chopped
Instructions
- Cook bacon in a large pot over medium heat until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Add Italian sausage to the pot and crumble with a spoon. Cook until browned and cooked through.
- Add chopped onion and garlic to the pot and sauté until softened.
- Add thinly sliced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream, crushed red pepper flakes, salt, and pepper. Simmer for an additional 5 minutes.
- Add chopped kale or spinach and cook until wilted, about 3 minutes.
- Return bacon to the pot, stir, and serve hot.
Notes
For a thicker soup, mash some of the potatoes before adding the cream. Adjust the crushed red pepper flakes to your preferred spice level. Fresh kale adds a nice texture and color but spinach can be used as a milder alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg