Italian Sausage Soup (Printable)

Creamy soup with Italian sausage, bacon, potatoes, and kale in a savory 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

# Directions:

01 - In a large soup pot over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving drippings in pot. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
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 heavy cream. Heat gently until warmed through, taking care not to boil.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with reserved bacon.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners feel way less chaotic than they actually are.
  • The bacon-sausage combination creates this savory depth that makes people ask for seconds without realizing how simple it really is.
02 -
  • Don't skip the step of draining excess sausage fat—too much grease makes the broth slick and separates as it cools, which looks unappetizing the next day.
  • The kale will taste bitter if you add it too early or cook it too long, so wait until the potatoes are nearly done and give it just a few minutes.
03 -
  • Slice your potatoes rather than chunking them—they cook faster and create a naturally creamier broth as they soften.
  • Taste the soup before adding salt, since both the sausage and broth already carry sodium; you might need less than you'd expect.
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