Save to Pinterest There's something about the smell of bacon and sausage hitting a hot pot that makes you forget it's Wednesday. I found this soup almost by accident one evening when I had half a package of Italian sausage rolling around in my fridge and a bunch of kale that needed using. What started as improvisation turned into something so satisfying, so naturally rich and warming, that I've been making it ever since.
I made this for my neighbor one cold October afternoon when she mentioned feeling under the weather, and watching her face light up as she tasted it reminded me why comfort food exists. She came back asking for the recipe three days later, and now it's become her go-to when she wants to impress people without making a fuss.
Ingredients
- Italian sausage (450 g / 1 lb): The backbone of this soup—buy it fresh and remove the casings to let it brown properly and break apart into the broth.
- Bacon (4 slices, chopped): Those rendered drippings are liquid gold; they're where the flavor foundation lives, so don't skip them or substitute.
- Yellow onion (1 medium, diced): Dices smaller than you think you need to—this isn't a chunky vegetable soup, it's more refined than that.
- Garlic (3 cloves, minced): Fresh is essential here; it perfumes the whole pot in that magical way that powdered garlic never quite manages.
- Russet potatoes (4 medium, sliced into 0.5 cm rounds): The thickness matters because you want them to soften without becoming mush, and these thin rounds hit that sweet spot perfectly.
- Kale (120 g / 4 cups, stems removed and chopped): The final flourish that adds color, nutrition, and a gentle bitterness that balances all the richness.
- Low-sodium chicken broth (1.2 liters / 5 cups): Use good broth here—it's the canvas everything else paints on.
- Heavy cream (240 ml / 1 cup): This is what transforms it from good soup to the kind you remember.
- Dried Italian herbs (1 tsp): The seasoning baseline; don't use old herbs sitting in the back of your cabinet.
- Crushed red pepper flakes (1/2 tsp, optional): A whisper of heat that makes people lean forward and ask what they're tasting.
- Salt and black pepper: Taste as you go—the broth carries salt, so you'll need less than you might expect.
Instructions
- Start with bacon:
- Chop your bacon and let it render slowly in a large pot over medium heat until the edges curl and brown. You'll hear it sizzle and crackle, which is exactly what you want.
- Brown the sausage:
- Push the cooked bacon to the side and add your sausage, breaking it into small pieces with your spoon as it cooks. Let it sit for a minute between stirs so the edges actually brown instead of just turning gray.
- Build the base:
- Toss in your diced onion and let it soften for about four minutes, then add the garlic and let that fragrance bloom for just a minute—don't let it burn. This is the moment everything shifts from raw ingredients to something alive.
- Add potatoes and broth:
- Pour in your sliced potatoes and chicken broth, sprinkle in the Italian herbs and red pepper flakes if you're using them, then bring everything to a boil. Once it's bubbling, drop the heat down and let it simmer uncovered for fifteen to twenty minutes until the potatoes are fork-tender.
- Wilt the kale:
- Stir in your chopped kale and let it soften for a few minutes—it'll reduce down and transform from this big leafy pile into something elegant. Watch it happen; it's actually kind of satisfying.
- Finish gently:
- Lower the heat and pour in your heavy cream, stirring gently until everything is warmed through. This is not the time to boil; you're just bringing it all to a warm, creamy finish.
- Season and serve:
- Taste it carefully and adjust with salt and pepper, keeping in mind that the broth already carries sodium. Ladle into bowls and scatter that reserved bacon on top.
Save to Pinterest My sister made this for a casual Sunday dinner during a particularly rough month, and somehow serving soup felt like an act of care that words couldn't match. Something about ladling it into bowls and watching people actually slow down to eat it reminded me that the best recipes are the ones that give you permission to pause.
The Cream Factor
That moment when the heavy cream hits the hot broth and transforms everything into something velvety is honestly the whole point. I've tried the lighter version with half-and-half on purpose a few times, and while it's absolutely delicious and less heavy, something about the full cream version just feels right for a soup this substantial.
Playing With Heat
The red pepper flakes are genuinely optional, but I've learned that even if you don't like heat, adding just a subtle amount creates this complexity that makes people pause mid-bite and wonder what they're tasting. You control the amount—there's no wrong answer here, only your preference.
Making It Your Own
This soup is forgiving enough that you can add carrots, celery, or even a handful of spinach instead of kale, or double up on the kale if you're feeling virtuous. The structure stays the same, but small variations make it feel fresh every time you make it.
- Serve it with crusty bread for soaking up that cream-forward broth.
- A sprinkle of grated Parmesan over the top adds a salty sharpness that plays beautifully against everything else.
- Make it ahead and reheat gently—it actually tastes better the next day as flavors meld together.
Save to Pinterest This soup has become the recipe I make when I want to feel like I'm actually taking care of myself or someone else. It's uncomplicated enough that you won't dread making it, but thoughtful enough that it feels intentional.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in the refrigerator for up to 4 days or freeze for 3 months. Add the cream when reheating to prevent separation.
- → What type of Italian sausage works best?
Both mild and spicy Italian sausage work beautifully here. Remove casings before cooking and brown thoroughly to develop flavor. For extra heat, use spicy sausage or add additional red pepper flakes.
- → Can I substitute the heavy cream?
Yes. Half-and-half creates a lighter version, while coconut milk offers a dairy-free alternative. For a thicker consistency without cream, mash some potatoes against the pot's side.
- → Why do I need to cook bacon separately from the sausage?
Cooking bacon first renders its fat, creating a flavorful base for browning the sausage. Removing crispy bacon prevents it from becoming tough while the sausage and vegetables cook.
- → How do I prevent the cream from curdling?
Lower the heat before adding cream and avoid boiling. Stir gently while warming through. If reheating leftovers, add cream after the soup is hot and warm gently.