Sausage, Potato and Kale Soup

Name: Sausage, Potato and Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb hot Italian sausage, casings removed; 4 slices bacon, chopped (optional); 1 onion, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 1/2 lb russet potatoes, halved and thinly sliced; 1 bunch kale, stems removed, chopped; 3/4 cup heavy cream; Salt and red pepper flakes to taste

Our take on the restaurant favorite: spicy Italian sausage, thin-sliced potatoes and kale in a creamy, garlicky broth.

Why it's here: Zuppa toscana-style sausage and kale soup is the most-searched dinner recipe in at least one state this fall.

Prep10 min

Cook30 min

Total40 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Steps

Brown the sausage (and bacon) in a large pot over medium-high, breaking it up, about 8 minutes.

Add the onion and cook until soft, 5 minutes. Stir in the garlic for 1 minute.

Add the broth and potatoes. Simmer until the potatoes are tender, 12 to 15 minutes.

Stir in the kale and cook 3 minutes until wilted.

Turn the heat to low, stir in the cream, and season with salt and pepper flakes.

TipUse mild sausage and a pinch of flakes if you have kids at the table.