Italian Sausage Soup (Printable version)

Hearty soup with Italian sausage, bacon, potatoes, and kale in a rich, creamy broth.

# What you need:

→ Meats

01 - 1 lb Italian sausage, mild or spicy, casings removed
02 - 4 slices bacon, chopped

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 4 medium russet potatoes, scrubbed and sliced into 1/4 inch rounds
06 - 4 cups fresh kale, stems removed and chopped

→ Liquids

07 - 5 cups low-sodium chicken broth
08 - 1 cup heavy cream

→ Seasonings

09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and black pepper to taste

# Steps to follow:

01 - In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot. Add Italian sausage to the pot and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
02 - Add diced onion and cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced potatoes, chicken broth, Italian herbs, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until potatoes are tender.
04 - Stir in chopped kale and simmer for 3 to 4 minutes, until wilted.
05 - Lower heat and pour in the heavy cream. Heat gently until warmed through; do not boil.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with reserved bacon.

# Expert tips:

01 -
  • It tastes like you spent hours in the kitchen when really you've got dinner ready in under an hour.
  • The bacon-sausage combo creates this savory depth that feels indulgent but comes together with zero fuss.
  • One pot means less cleanup, and the creamy broth soaks into those tender potatoes in a way that's genuinely addictive.
02 -
  • Don't skip browning the sausage properly—that's where all the depth comes from, and rushing it means the soup tastes thin and one-note.
  • Keep the heat gentle when you add the cream or it will separate and you'll end up with an oily mess instead of something silky.
  • Those potato slices need to be thin enough to cook through but thick enough not to dissolve, so use a sharp knife or a mandoline if you have one.
03 -
  • Make a double batch and freeze half of it—the flavors actually deepen after a day or two in the fridge, and having this in your freezer is like keeping comfort on standby.
  • If you're cooking for someone who avoids spice, leave out the red pepper flakes and let people add them to their own bowls; heat is personal.
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