Italian Sausage Soup (Printable Version)

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

# What You Need:

→ 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 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

# How-to Steps:

01 - In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, preserving the drippings in the pot.
02 - Add Italian sausage to the pot and cook, breaking it up with a spoon, until browned throughout. Drain excess fat if necessary.
03 - Add diced onion and cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - 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 until potatoes are tender.
05 - Stir in chopped kale and simmer for 3 to 4 minutes until wilted.
06 - Lower heat and pour in heavy cream. Warm gently until heated through without boiling.
07 - Season with salt and black pepper to taste. Ladle into bowls and garnish with reserved bacon.

# Expert Advice:

01 -
  • The soup develops layers of flavor as it simmers, letting you taste each ingredient while creating something greater than the sum of its parts.
  • Its incredibly forgiving - Ive forgotten ingredients, substituted others, and somehow it always turns out delicious enough for second helpings.
02 -
  • After serving this at countless gatherings, I discovered the soup tastes even better the next day after flavors have married overnight in the refrigerator.
  • The potatoes will continue absorbing liquid as the soup sits, so you may need to add a splash of broth when reheating leftovers.
03 -
  • The secret to developing deep flavor is allowing those browned bits from sausage to deglaze properly when you add broth - scrape the bottom of the pot thoroughly with a wooden spoon to incorporate all that goodness.
  • Instead of slicing potatoes into rounds, try cutting them into small cubes for more consistent cooking and easier spoon-friendly bites.
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