In a large pot over medium heat, cook
Bacon (4 slices)
for about 5-7 minutes. Stir occasionally. Use a slotted spoon to remove the bacon from the pot and transfer it to a paper towel-lined plate and set aside.
Reserve about a Tbsp of oil in the pot, then add the
Spicy Italian Sausage Links (1 lb)
. Use a wooden spoon to break them up to your desired size. Cook for about 5 minutes over medium-high heat until no longer pink.
Yellow Onion (1/2)
Garlic (3 cloves)
. Cook until fragrant about 2 minutes.
Russet Potatoes (3 cups)
Celery (1 rib)
Cannellini White Kidney Beans (1 can)
. Cook for about 5 more minutes.
Turn the heat to medium. Add
Low-Sodium Chicken Broth (4 cups)
and cover with a lid. Cook for 10 more minutes or until the vegetables are soft.
Heavy Cream (3/4 cup)
White Wine Vinegar (1 tsp)
Curly Kale (1 1/3 cups)
Crushed Red Pepper Flakes (1 tsp)
Italian Seasoning (1 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Stir to combine and cook over medium-low heat for 5 additional minutes.
Transfer to a serving plate. Top with bacon chips and serve with
Bread (4 slices)
, if desired.