Ingredients

Scale

16 ounces spicy Italian sausage – Adds a rich, flavorful kick to the soup. You can also use mild Italian sausage if you prefer less heat.
8 ounces chicken breast or thighs, diced – Replacing the bacon with chicken keeps the dish flavorful while maintaining a hearty texture.
½ large onion, diced – Provides a savory base for the soup. Yellow or white onions work best.
2 to 3 cloves garlic, minced – Essential for adding depth of flavor. Fresh garlic is best, but ½ teaspoon garlic powder can be used in a pinch.
28 ounces chicken broth (low sodium) – Forms the base of the soup. You can use vegetable broth for a lighter option.
24 ounces water (3 cups) – Helps balance the broth and ensures the right consistency.
5 medium russet potatoes, thinly sliced – These create a creamy texture when cooked. Yukon gold potatoes can be used as an alternative.
1 teaspoon crushed red pepper flakes (optional) – Adds a touch of heat for those who enjoy spice.
Salt and pepper (to taste) – Enhances the flavors of the soup.
4 cups chopped kale – Brings a slight crunch and a boost of nutrients. Spinach or Swiss chard can be used instead.
1 cup heavy whipping cream – Creates the signature creamy texture. Half-and-half or coconut milk can be used for a lighter alternative.

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Instructions

Step 1: Brown the Sausage

Heat a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it into crumbles with a spoon, until browned and cooked through (about 5-7 minutes).
Remove the sausage with a slotted spoon and set it aside on a plate.

Step 2: Cook the Chicken

In the same pot, add the diced chicken and cook until browned and fully cooked (about 5 minutes).
Remove the chicken and set aside with the sausage.

Step 3: Sauté the Aromatics

Add the diced onion to the pot and cook until softened (about 5-6 minutes).
Stir in the minced garlic and cook for another 30 seconds to release its aroma.

Step 4: Build the Broth

Pour in the chicken broth and water, stirring to combine.
Add the crushed red pepper flakes (if using), along with salt and pepper to taste.

Step 5: Cook the Potatoes

Add the thinly sliced potatoes to the pot and bring everything to a gentle simmer over medium heat.
Let the potatoes cook for about 10 minutes or until they become fork-tender.

Step 6: Add the Kale

Stir in the chopped kale and let it simmer for another 5-10 minutes, allowing it to soften while retaining some texture.
Taste and adjust the seasoning with more salt and pepper if needed.

Step 7: Finish with Cream

Reduce the heat to low and pour in the heavy cream, stirring until fully incorporated.
Allow the soup to warm through for a couple of minutes, but do not let it boil.

Step 8: Serve and Enjoy

Ladle the soup into bowls and top with freshly grated Parmesan cheese.
Serve immediately with crusty bread or garlic bread on the side.

Notes

✅ How to Tell if Potatoes Are Cooked: Insert a fork or knife into a potato slice—it should slide in easily without resistance.

✅ Preventing Overcooked Kale: Add the kale towards the end of cooking so it stays vibrant and slightly crisp.

✅ Adjusting the Spice Level: If you prefer a milder soup, use mild Italian sausage and skip the red pepper flakes. For extra heat, add a pinch of cayenne pepper.

✅ Thickening the Soup: If you prefer a thicker broth, mash some of the cooked potatoes with a fork before adding the cream.

✅ Lighter Version: Swap heavy cream for half-and-half or coconut milk for a lower-calorie alternative.

✅ Alternative Greens: If kale isn’t your favorite, substitute with spinach or Swiss chard for a softer texture.

Author: Paula Susan
Prep Time: 10 minutes
Cook Time: 20 minutes