Save There's something about a bowl of Italian sausage soup that stops a busy afternoon cold and makes you want to sit down at the kitchen table for real. My neighbor brought over a pot of this one November evening, and the aroma alone—garlic, sausage, cream—made me understand why she'd been raving about it for weeks. What struck me most wasn't just how good it tasted, but how manageable it was to recreate. Within an hour, my own kitchen smelled like hers, and I was ladling steaming bowls into mismatched ceramic mugs because I ran out of proper soup bowls.
I made this for my sister during a surprise visit last winter, and she texted me the recipe request before she'd even left the driveway. Now it's become her go-to when friends drop by unannounced—something about having a showstopper soup ready in under an hour boosted her confidence in the kitchen. She's since made it at least a dozen times, each time tweaking the spice level or adding extra vegetables, and it never disappoints.
Ingredients
- Italian sausage, 450 g (1 lb), casings removed: This is your flavor anchor—choose mild if you're cooking for mixed spice preferences, or spicy if your household likes heat. Removing the casings lets it crumble evenly and distribute throughout the broth instead of sitting in chunks.
- Bacon, 4 slices, chopped: The rendered fat becomes your cooking base, adding a subtle smokiness that rounds out the sausage's richness.
- Yellow onion, 1 medium, diced: This softens into sweetness during cooking and builds the aromatic foundation alongside garlic.
- Garlic, 3 cloves, minced: Add it after the onion has softened so it releases its fragrance without burning or tasting harsh.
- Russet potatoes, 4 medium, sliced into 0.5 cm (1/4 inch) rounds: Thin slices cook through in 15–20 minutes and create a naturally thickened broth as their starch releases.
- Kale, 120 g (4 cups), stems removed and chopped: The stems are tough and woody, so take 30 seconds to strip them away; the leaves wilt into tender ribbons in minutes.
- Low-sodium chicken broth, 1.2 liters (5 cups): Low-sodium lets you control the final salt level without oversalting as the soup reduces.
- Heavy cream, 240 ml (1 cup): This transforms the broth into something silky and luxurious; don't skip this step or the texture suffers.
- Dried Italian herbs, 1 tsp: A simple shortcut that ties everything together with a Mediterranean note.
- Crushed red pepper flakes, 1/2 tsp (optional): Adds gentle heat without overwhelming—you can always add more but you can't take it back.
- Salt and black pepper, to taste: Season at the very end once the cream is stirred in, so you're tasting the finished flavor.
Instructions
- Render the bacon and brown the sausage:
- Start with bacon in a large pot over medium heat, listening for that gentle sizzle as the fat releases. Once the pieces are golden and crisp, about 5–7 minutes, lift them out and set aside on a paper towel, leaving the precious drippings behind. Crumble the sausage into the same pot and cook, stirring occasionally, until it loses its pink color and develops some brown edges—this takes about 8–10 minutes and is where your soup's savory backbone forms.
- Build the aromatic base:
- Add the diced onion to the same pot and let it soften for about 4 minutes, stirring now and then so it picks up any browned bits stuck to the bottom. Stir in the minced garlic and cook for another minute until the whole kitchen smells like Italy.
- Add potatoes and broth:
- Pour in the chicken broth and add the sliced potatoes, dried Italian herbs, and red pepper flakes if you're using them. Bring everything to a boil—you'll see it go from calm to rolling bubbles—then reduce the heat to a gentle simmer. Let it bubble softly for 15–20 minutes, uncovered, until the potato slices are fork-tender and starting to break down slightly at the edges.
- Wilt in the kale:
- Stir in your chopped kale and let it simmer for just 3–4 minutes—any longer and it turns drab and loses its subtle sweetness. You'll watch it transform from a bunch of dark green leaves to something silky and integrated into the broth.
- Finish with cream and seasoning:
- Lower the heat and pour in the heavy cream, stirring gently to incorporate it evenly. Never let the soup boil once the cream is added, or it can separate and turn grainy—just heat it through until small wisps of steam rise from the surface. Taste it now and season generously with salt and pepper, remembering that the bacon and sausage have already contributed saltiness.
- Serve and garnish:
- Ladle the soup into bowls and scatter the reserved crispy bacon pieces over the top of each serving. If you have crusty bread or grated Parmesan on hand, those are the finishing touches that make people linger over their bowls.
Save What turned this from a weeknight dinner into something I make for friends is the moment someone asks for seconds and you realize the pot is nearly empty. There's a quiet satisfaction in knowing you created something this comforting without stress or complicated steps, and that's when a recipe truly becomes yours.
Why This Soup Hits Different on Cold Days
The combination of sausage and bacon means you're getting two kinds of savory richness, which sounds excessive until you taste how they play together—the sausage brings herbs and subtle spice, while the bacon adds smokiness and depth. Add the starch from the potatoes, the bitter earthiness from kale, and the silky cushion of cream, and you have a bowl that feels complete and satisfying without any fussiness. This isn't a broth you sip; it's a meal in a bowl.
The Potato Question
I've made this soup with waxy potatoes, fingerlings, even sweet potatoes, and while they all work, russet potatoes are honestly the MVP. They break down slightly as they cook, releasing starch that naturally thickens the broth without cream feeling heavy or greasy. They also stay tender without becoming mushy if you slice them thin and watch the timing. The fact that they're inexpensive and always available year-round is the bonus.
Variations and Customizations
Once you've made this soup once, you own it—play with it. Some friends add diced carrots or celery during the onion phase for a different vegetable texture, while others stir in white beans or cannellini beans for extra protein and heartiness. If you're watching calories, half-and-half works in place of heavy cream and still creates a creamy mouthfeel without the richness. You could even swap the kale for spinach or Swiss chard if that's what you have on hand.
- Swap heavy cream for half-and-half if you prefer a lighter version, or use whole milk if that's all you have (it won't be quite as creamy but still delicious).
- Add carrots, celery, or diced zucchini during the onion step for more vegetable texture and nutrition.
- Stir in white beans or chickpeas along with the broth for a heartier, more protein-packed soup.
Save This soup has become my answer to almost every occasion—a casual dinner for myself, a weeknight victory with family, a dish to bring to someone going through a rough time. It's proof that real, nourishing food doesn't have to be complicated.
Recipe FAQ Section
- → Can I make this ahead of time?
Yes, prepare up to 3 days in advance. Store in the refrigerator and reheat gently on the stove, adding a splash of broth if needed. The potatoes will absorb some liquid as it sits.
- → Can I freeze this?
Freezing works well, though the texture may change slightly. Cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for kale?
Spinach, Swiss chard, or chopped escarole work beautifully. Add delicate greens like spinach in the last 2 minutes to prevent overcooking.
- → How do I make it lighter?
Replace heavy cream with half-and-half, whole milk, or evaporated milk. You can also use turkey sausage or turkey bacon to reduce fat content while keeping flavor.
- → What pairs well with this?
Crusty Italian bread, garlic knots, or a simple green salad balance the richness beautifully. A glass of dry white wine or light red also complements the savory flavors.
- → Can I use sweet potatoes?
Sweet potatoes add subtle sweetness and color. They cook similarly to russets but may break down faster. Cut them slightly thicker if you prefer more texture.