Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.
Note: Swiss chard can be substituted for the kale and You can control the thickness of the soup by the amount of potatoes you put in it. The original soup isn't extremely thick but is chunky.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (424g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 323 (65%)|
|Amt Per Serving||% DV|
|Total Fat 35.9g||48 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 85.2mg||26 %|
|Sodium 950.8mg||33 %|
|Potassium 808.2mg||21 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 22.5g|
|Protein 18.7g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
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