Hearty Italian Sausage Soup (Print View)

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

# Components:

→ 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 or Dutch oven 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 apart 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 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 without boiling.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with reserved bacon.

# Expert Advice:

01 -
  • It tastes like a restaurant made it, but you're done in under an hour with minimal effort.
  • The cream makes it feel indulgent without being heavy, and the kale keeps things grounded.
  • Somehow it's even better the next day, so you can actually enjoy your evening instead of cooking all night.
02 -
  • Do not let the cream boil after you add it—I learned this the hard way by turning it into a grainy soup that looked like sadness tasted.
  • Slicing potatoes thin means they actually cook through in thirty-five minutes instead of leaving you with crunchy surprises.
  • Tasting and seasoning at the end is not optional; the flavors build, and you need to adjust for your own palate, not the recipe's guess.
03 -
  • Brown your sausage properly at the start—don't rush it; the color equals the flavor you're building.
  • Keep the heat low when adding cream; it's the difference between a silky soup and a broken, grainy one that tastes like regret.
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