Italian Sausage Soup

The first time I made this Italian sausage soup was during a particularly brutal February when everyone in my house seemed to be coming down with something. I needed something that felt like a hug in a bowl but didn't require hours of hovering over the stove. The way the rich cream swirls into the russet-tinted broth still makes my kitchen feel like a cozy Italian restaurant.

I served this to my brother-in-law who claims he doesn't like soup and he went back for thirds. The tender potatoes and creamy texture won him over completely. Now whenever the temperature drops below freezing I get texts asking when I'm making that bacon potato soup again.

Ingredients

• 450 g Italian sausage: The casing needs to come off so the sausage can crumble beautifully into the broth and infuse every spoonful with fennel and herbs
• 4 slices bacon: Starting with bacon creates a smoky fat base that elevates the entire soup from good to restaurant quality
• 1 medium yellow onion: Diced small so it melts into the background and adds sweetness without overwhelming texture
• 3 cloves garlic: Minced fresh because nothing replaces that punch of aromatic warmth
• 4 medium russet potatoes: Sliced into thin rounds rather than cubes so they cook evenly and soak up the seasoned broth
• 120 g kale: Stems removed and chopped because tough stems have no place floating in your silky soup
• 1.2 liters low-sodium chicken broth: Low-sodium gives you control over the final seasoning since the sausage and bacon already bring salt
• 240 ml heavy cream: The magic that transforms this from a broth to a luxurious creamy soup without a flour roux
• 1 tsp dried Italian herbs: A backup layer of herbaceous flavor that bridges the gap between sausage and broth
• 1/2 tsp crushed red pepper flakes: Optional but highly recommended for that gentle background warmth
• Salt and black pepper: Only at the end because the cured meats have already done most of the work

Instructions

Crisp the bacon foundation:

Cook chopped bacon in your soup pot over medium heat until crisp then remove with a slotted spoon but keep those precious drippings

Brown the sausage:

Add the crumbled Italian sausage into the bacon fat breaking it up with your spoon until deeply browned and drain if there's excess fat

Build the aromatics:

Toss in diced onion letting it soften for about 4 minutes then stir in garlic for just 60 seconds until fragrant but not burnt

Simmer the base:

Add potato slices broth Italian herbs and red pepper flakes bring to a boil then drop to a simmer for 15 to 20 minutes until potatoes are fork tender

Add the greens:

Stir in chopped kale letting it wilt for 3 to 4 minutes until it's transformed into silky ribbons throughout the soup

Create the cream finish:

Lower the heat completely pour in heavy cream and warm gently without boiling which keeps the soup smooth and velvety

Season and serve:

Taste and adjust with salt and pepper then ladle into bowls and shower each serving with the reserved crispy bacon

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This soup has become my go-to when friends need comfort. There's something about lifting a spoonful loaded with potato cream and that perfect balance of salty bacon and savory sausage that fixes whatever feels wrong in the world.

Making It Lighter

Half-and-half works beautifully if you want to cut the richness without sacrificing creaminess. The texture changes slightly but the soul of the soup remains intact.

Adding More Vegetables

Carrots and celery can join the onion stage for a classic mirepoix base. Just dice them small so they cook through during the onion softening step and don't distract from the star ingredients.

Serving Suggestions

Crusty bread is non-negotiable here because you'll want to soak up every last drop from the bowl. A sprinkle of grated Parmesan adds a salty finish that ties everything together.

• Grilled sourdough with garlic butter makes an excellent companion
• A simple green salad with bright vinaigrette cuts through the richness
• Leftovers reheat beautifully for next day lunch

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There's nothing quite like watching someone take that first spoonful and their shoulders drop two inches as the warmth hits them. That's the magic this soup brings.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or cream if it has thickened too much.

→ What type of sausage works best?

Both mild and spicy Italian sausage work wonderfully here. Choose based on your heat preference. If using spicy sausage, you may want to omit or reduce the red pepper flakes. Turkey or chicken Italian sausage are lighter alternatives that still deliver great flavor.

→ Can I freeze this soup?

The soup can be frozen for up to 3 months, though the texture of the potatoes may become slightly grainy and the cream may separate. For best results, freeze before adding the cream, then stir in fresh cream when reheating.

→ How do I prevent the cream from curdling?

Always add the cream at the very end and heat gently without boiling. Rapid boiling or high heat can cause dairy to separate. If you plan to reheat leftovers multiple times, consider adding a splash of fresh cream each time.

→ What can I serve with this soup?

Crusty bread, garlic knots, or a side salad pair perfectly. For a more substantial meal, serve with a grilled cheese sandwich or focaccia. A sprinkle of grated Parmesan and extra crispy bacon on top makes an excellent garnish.

→ Can I make this lighter?

Absolutely. Substitute half-and-half or whole milk for heavy cream, or use evaporated milk for richness without the fat. You can also reduce the bacon or use turkey bacon. Adding more vegetables like carrots and celery increases nutrition while lowering calories per serving.