Ingredients

The following ingredients have 6 Servings
  • 1 pound hot Italian sausage (casings removed)
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 6 cups low-sodium chicken stock
  • 3 large Russet potatoes (peeled and diced)
  • 1 bunch curly kale (leaves stripped and chopped)
  • 3/4 cup heavy cream
  • 4 slices cooked bacon (chopped)
  • kosher salt
  • black pepper (freshly ground )
  • 1/4 cup freshly grated Parmesan or Romano cheese (for serving)

Instruction

  • In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
  • Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
  • Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
  • Garnish with Parmesan or Romano and serve.