Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping.

Ingredients Nutrition

Directions

  1. Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
  2. In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
  3. Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
  4. Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
  5. Garnish with chopped italian parsley or chives, serve hot with slices of bread.
Most Helpful

5 5

This soup turned out fantastic. I did a few substitutions to make it a lighter dish. For example I used turkey bacon and I did not put the heavy cream in. It maintained the flavor but removing the heavy cream cut down on the calories.

5 5

Loved it! used homemade italian sausage. sub whole milk for the cream. shredded one carrot. used spinach in place of kale. yummy!

5 5

This soup is great! Thanks for the recipe!