Italian Sausage Potato Soup (Printable)

A rich, satisfying soup with Italian sausage, bacon, potatoes, and kale in a creamy broth.

# 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

# Directions:

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, approximately 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 to 20 minutes, or until potatoes are tender.
05 - Stir in chopped kale and simmer for 3 to 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.

# Expert Hints:

01 -
  • The bacon is crisped first, then the sausage browns in those same savory drippings, creating layers of flavor impossible to achieve any other way.
  • Every spoonful delivers different textures from the crispy bacon bits, tender chunks of sausage, silky potatoes, and slightly chewy kale.
02 -
  • After making this soup dozens of times, I learned that letting it rest for 10 minutes before serving allows the flavors to meld together in a way that makes it taste even better than serving immediately.
  • Slicing the potatoes rather than cubing them creates a totally different eating experience with tender discs that absorb all the savory broth flavors.
03 -
  • The order of cooking truly matters here, so dont be tempted to throw everything in at once, building flavor in layers is what makes this soup restaurant-quality.
  • A splash of white wine added just after cooking the onions and before adding the broth creates an incredible depth of flavor that most home cooks miss.
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