Hearty Italian Sausage Soup (Print Version)

Rich, creamy soup with Italian sausage, bacon, potatoes, and kale in a savory broth.

# Components:

→ Meats

01 - 1 pound 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

# Method:

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 and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
02 - Add diced onion to the pot 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 Advice:

01 -
  • It tastes like you've been simmering it all day, but you'll have it on the table in less than an hour.
  • The bacon-and-sausage combo gives you that restaurant-quality savory depth without any fussy technique.
  • Kale wilts into silky ribbons at the last moment, so it stays tender but doesn't disappear into mush.
  • One pot means minimal cleanup after a satisfying dinner.
02 -
  • The cream must be added at the very end and never brought to a boil, or it can break and separate—gentle heat is your friend here.
  • Slicing the potatoes thinly is non-negotiable; thick chunks won't soften in the 20-minute window and leave you with an uneven texture.
  • Don't skip removing the kale stems—they're stringy and unpleasant, and it takes only 30 seconds to strip them away.
  • Taste the final soup before serving and adjust seasoning boldly; hot soup needs more salt than you might think to taste right.
03 -
  • Make a double batch and freeze half in individual containers—this soup thaws beautifully and reheats gently on the stovetop, making weeknight dinners even easier.
  • If your broth tastes a bit thin or weak, let the soup simmer uncovered for an extra 10 minutes to concentrate the flavors before adding the cream.
  • Toast thick slices of crusty bread in the oven and rub them with a cut garlic clove, then serve alongside the soup for dunking and soaking up every drop.
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