Ingredients:

  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 4 oz (115 g) Pancetta or Smoked Bacon, small dice
  • 1 lb (450 g) Mild or Hot Italian Sausage, casings removed
  • 1 large (250 g) Yellow Onion, finely diced
  • 4 cloves (20 g) Garlic, minced or crushed
  • 1/2 tsp (2.5 ml) Red Pepper Flakes
  • 3 medium (approx. 700 g) Yukon Gold or Russet Potatoes, sliced thinly (approx. 1/8 inch/3mm)
  • 8 cups (1.9 litres) Low Sodium Chicken Stock
  • 1/2 tsp (2.5 ml) Dried Oregano
  • Salt and Black Pepper, To taste
  • 1 large bunch (approx. 200 g) Black Kale (Cavolo Nero), ribs removed, roughly chopped
  • 1 cup (240 ml) Heavy Cream (Double Cream), full-fat

Instructions:

  1. Render the Meats: Heat the Dutch oven over medium-high heat. Add the olive oil, pancetta/bacon, and Italian sausage. Cook, breaking up the sausage with a spoon, until both meats are nicely browned and the sausage is fully cooked through (about 8-10 minutes).
  2. Remove Excess Fat: Using a slotted spoon, transfer the cooked meat mixture to a plate, leaving about 2 tablespoons (30ml) of fat in the pot. Set the meat aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and sauté gently until translucent, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and red pepper flakes and cook for 60 seconds until fragrant.
  4. Add Liquid and Potatoes: Pour in the chicken stock. Add the sliced potatoes, oregano, pepper, and a pinch of salt. Bring the soup to a boil, then immediately reduce the heat to a steady simmer.
  5. Cook Until Tender: Simmer uncovered for 20-25 minutes, or until the potato slices are completely fork-tender and beginning to break down slightly at the edges, naturally thickening the broth.
  6. Incorporate Kale: Stir in the chopped black kale. Simmer for 5-7 minutes until the kale is tender-crisp (it should still retain some of its color and texture).
  7. Finish the Soup: Reduce the heat to low. Stir in the heavy cream and return the cooked sausage and pancetta mixture to the pot. Heat through gently for 2-3 minutes.
  8. Final Seasoning: Taste and adjust the seasoning meticulously, adding salt only if necessary (remembering the sausage and stock already contain salt). Serve hot.