Ingredients:

  • 1 lb bulk Italian sausage
  • 4 oz pancetta, diced
  • 0.5 medium yellow onion, finely diced
  • 4 cloves fresh garlic, minced
  • 1 tsp red pepper flakes
  • 2 cups daikon radish, peeled and quartered
  • 1 cup turnips, peeled and cubed
  • 2 cups cauliflower florets, bite-sized
  • 6 cups chicken bone broth
  • 1 cup heavy whipping cream
  • 3 cups fresh Lacinato kale, stems removed and chopped
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Add the 1 lb bulk Italian sausage and 4 oz diced pancetta to the Dutch oven over medium high heat. Cook 8 minutes until the sausage is browned and the pancetta is crackling.
  2. Toss in the 0.5 diced yellow onion and 4 cloves minced garlic. Cook 3 minutes until the onion is translucent and the air smells intensely of sweet garlic.
  3. Stir in the 1 tsp red pepper flakes, 0.5 tsp sea salt, and 0.5 tsp cracked black pepper. Toast for 1 minute until the spices become fragrant.
  4. Pour in about half a cup of the 6 cups chicken bone broth. Scrape the bottom vigorously until all the brown bits are incorporated into the liquid.
  5. Add the remaining bone broth, 2 cups daikon radish, 1 cup turnips, and 2 cups cauliflower florets.
  6. Bring to a boil, then reduce heat to low. Simmer 15 minutes until the radish and turnips can be easily pierced with a fork.
  7. Slowly stir in the 1 cup heavy whipping cream. Heat for 2 minutes until the broth turns a rich, creamy ivory color.
  8. Fold in the 3 cups chopped Lacinato kale. Stir for 2 minutes until the kale turns bright green and softens slightly.
  9. Taste the broth. If it feels flat, add a tiny pinch more salt to wake up the fats.
  10. Ladle into deep bowls, ensuring everyone gets a good mix of sausage and potatoes.