Italian Sausage Soup

The smell of bacon and Italian sausage simmering together instantly takes me back to a rainy Sunday when my neighbor dropped by with a container of this soup. She had made too much, she said, but I suspected she just knew Id been having a rough week and needed something warm.

Ive been making this soup ever since that afternoon, tweaking it slightly each time. The potatoes absorb all that meaty flavor while the kale adds just the right bite to cut through the richness.

Ingredients

• 450 g Italian sausage: Mild or spicy both work, but removing the casings lets the meat crumble beautifully into the broth
• 4 slices bacon: Cook this first and save the drippings, they become the foundation of the entire soup
• 1 medium yellow onion: Dice it small so it melts into the background rather than staying chunky
• 3 cloves garlic: Add this after the onion so it doesnt burn and turn bitter
• 4 medium russet potatoes: Slice them exactly a quarter inch thick so they cook evenly and hold their shape
• 120 g kale: Remove those tough stems or theyll be distracting in every bite
• 1.2 liters low sodium chicken broth: Starting with less salt lets you control the seasoning at the end
• 240 ml heavy cream: Add this last and gently, boiling will make it separate
• 1 tsp dried Italian herbs: Homemade blends are best but any oregano thyme basil mix works
• 1/2 tsp crushed red pepper flakes: Optional but highly recommended for that subtle warmth
• Salt and black pepper: Taste at the very end since the sausage and bacon bring plenty of salt already

Instructions

Cook the bacon:

In a large soup pot over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon but leave all those golden drippings behind.

Brown the sausage:

Add the sausage to the bacon fat and cook, breaking it up with a wooden spoon, until no pink remains. Drain some fat if it looks excessive.

Soften the aromatics:

Stir in diced onion and cook about 4 minutes until translucent, then add garlic for just 1 minute until fragrant.

Simmer the base:

Add potatoes, broth, Italian herbs, and red pepper flakes if using. Bring to a boil then reduce heat and simmer uncovered 15 to 20 minutes until potatoes are fork tender.

Add the kale:

Stir in chopped kale and simmer 3 to 4 minutes until wilted and bright green.

Finish with cream:

Lower heat and gently stir in heavy cream until warmed through. Serve immediately with crispy bacon scattered on top.

Save

This soup has become my go to for new parents and sick friends. Something about the combination of creamy broth and hearty toppings feels like a proper hug in a bowl.

Make It Lighter

Half and half works beautifully in place of heavy cream if you are watching calories. The soup will be slightly less rich but still satisfying enough to feel like a treat.

Get Ahead Prep

I often cook the bacon and sausage the day before and store them in the refrigerator. This not only saves time but also lets me skim off any hardened fat before reheating the soup base.

Serving Suggestions

A hunk of crusty bread is practically mandatory for soaking up every drop. Grated Parmesan on top adds a salty finish, though the soup is plenty flavorful on its own.

• Crusty sourdough or Italian bread for dipping
• A simple green salad with bright vinaigrette
• Light red wine like Pinot Noir pairs perfectly

Save

There is nothing quite like standing over the pot as the cream swirls into the broth, knowing exactly how good this is going to taste.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors continue to develop. Store in the refrigerator for up to 3 days and reheat gently over medium-low heat, adding a splash of broth if needed.

→ Can I freeze Italian sausage soup?

You can freeze this soup for up to 3 months, though the cream may separate slightly. Re thaw completely in the refrigerator, then reheat gently while stirring. The texture will still be delicious.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version. For a dairy-free option, try full-fat coconut milk or cashew cream, though the flavor profile will change slightly.

→ How do I prevent potatoes from falling apart?

Slice potatoes evenly at about ¼ inch thickness and avoid boiling vigorously. Simmer gently and test with a fork—when tender but still holding their shape, they're done.

→ Can I use other greens instead of kale?

Spinach works beautifully and cooks faster—add during the last 2 minutes. Swiss chard or collard greens also work well, though they may need slightly longer cooking time.

→ Is this soup gluten-free?

The base ingredients are naturally gluten-free, but always verify your Italian sausage and chicken broth are certified gluten-free, as some brands contain wheat-based fillings or barley-based seasonings.