Ingredients
Scale
- 10 slices thick-cut bacon, diced
- 2 tablespoons extra-virgin olive oil
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 quart chicken stock
- 2 teaspoons chili powder (optional)
- 2 large russet potatoes, peeled, sliced into ½-inch rounds, and quartered
- 2 medium zucchini (about 1 pound), halved and sliced into ½-inch-thick half-moons
- 1 cup heavy cream
- 1 bunch curly kale, stemmed and roughly torn
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon red pepper flakes, for serving
Instructions
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving the fat.
- Heat olive oil in a Dutch oven over medium-high heat. Add sausage and cook until browned, about 10 minutes. Transfer to the plate with bacon.
- Add 2 tablespoons of reserved bacon fat to the Dutch oven. Cook onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in chicken stock, scraping up browned bits. Add chili powder, potatoes, and zucchini. Bring to a boil, then simmer until potatoes are tender, about 10 minutes.
- Add sausage and most of the bacon to the soup. Stir in heavy cream, kale, Parmesan, and salt. Cook until kale wilts, 2-5 minutes. Season with salt and pepper.
- Ladle into bowls and top with remaining bacon, Parmesan, and red pepper flakes.
Notes
- Store leftovers in the fridge for up to 3 days.
- For a spicier soup, add more red pepper flakes.
- Substitute spinach for kale if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg