Ingredients:

  • 1 lb spicy Italian sausage, bulk or casings removed
  • 4 oz pancetta, diced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1.5 lbs Russet potatoes, scrubbed and sliced into 1/4-inch rounds
  • 6 cups chicken bone broth
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 bunch curly kale, stems removed and torn into bite-sized pieces
  • 1 cup heavy whipping cream
  • 2 tbsp freshly grated Parmigiano Reggiano

Instructions:

  1. Add the 1 lb spicy Italian sausage and 4 oz diced pancetta to your Dutch oven over medium high heat. Note: Use a wooden spoon to break the sausage into small, bite-sized crumbles.
  2. Cook for about 8 minutes until the sausage is deeply browned and crispy. Remove the meat with a slotted spoon, leaving the rendered fat in the pot.
  3. Toss in the 1 diced yellow onion and cook in the sausage fat for 5 minutes until translucent and fragrant.
  4. Stir in the 4 minced garlic cloves and 1 tsp red pepper flakes. Note: Only cook for 60 seconds to prevent the garlic from turning bitter.
  5. Pour in 1 cup of the 6 cups chicken bone broth, scraping the bottom of the pot vigorously until all the brown bits are dissolved into the liquid.
  6. Add the remaining broth, 1.5 lbs sliced Russet potatoes, 1 tsp sea salt, and 1/2 tsp black pepper.
  7. Bring to a boil, then reduce to a simmer for 15 minutes until a fork easily pierces the potatoes.
  8. Stir in the torn kale and the browned meat. Note: The kale only needs about 3 minutes to soften while keeping its green color.
  9. Turn the heat to low and stir in 1 cup heavy whipping cream and 2 tbsp Parmigiano Reggiano until the soup is a rich, creamy orange.
  10. Let the soup sit for 5 minutes before serving to allow the flavors to marry and the temperature to stabilize.