This creamy soup is packed with savory flavor from Italian sausage and bacon.
Remove to a plate with a slotted spoon; set aside.
Add onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes.
Add broth and potatoes, scraping up browned bits at the bottom of the pan.
Bring to a boil.
Cover and reduce heat to a gentle simmer.
Cook until the potatoes are very tender, about 20 minutes.
Stir in kale and beans.
Cook, uncovered, stirring occasionally, until the kale is tender, about 5 minutes more.
Stir in cream, lemon juice, salt and pepper.
Crumble the bacon and sprinkle over each serving of soup.
Tips
To make ahead: Refrigerate soup for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
