Hearty Italian Sausage Soup (Print version)

Savory Italian sausage, bacon, potatoes, and kale in a rich, creamy broth. Comforting and delicious.

# What You'll 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 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 bacon with a slotted spoon and set aside, leaving the drippings in the pot.
02 - Add Italian sausage to the pot and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
03 - Add diced onion and cook until softened, about 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 15–20 minutes, or until potatoes are tender.
05 - Stir in chopped kale and simmer for 3–4 minutes, until wilted.
06 - Lower heat and pour in the heavy cream. Heat gently until warmed through; do not boil.
07 - Season with salt and black pepper to taste. Ladle into bowls and garnish with reserved bacon.

# Tips from the pros:

01 -
  • It tastes like someone spent hours cooking but takes less than an hour, which is the best kind of kitchen magic.
  • The combination of crispy bacon, tender sausage, and creamy broth hits every comfort food note without feeling heavy.
  • You can have it on the table faster than ordering takeout, and it feeds six people without breaking the bank.
02 -
  • Don't skip the step of removing the sausage casings; they don't dissolve and they'll texture through the entire soup in the worst way.
  • The cream is temperamental—add it off heat or on very low heat, and stir constantly, because boiling it separates the fats and leaves you with a soup that looks curdled.
03 -
  • Buy Italian sausage from the butcher counter and ask them to remove the casings—they'll do it in seconds and it saves you a step.
  • Let your bacon drain on paper towels before adding it back in at the end; it stays crispier and doesn't get soggy in the broth.
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