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A cozy and comforting Italian soup featuring Italian sausage, russet potatoes, kale, and crispy bacon in a rich and creamy broth, perfect for family meals.

  • Total Time: 45 minutes
  • Yield: 8 cups 1x

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • ½ medium onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound raw Italian sausage, casings removed
  • 5 medium russet potatoes, diced into ½ inch cubes
  • 4 cups kale or spinach, loosely chopped
  • 4 cups chicken broth
  • 2 cups water (or more chicken broth)
  • ⅓ cup heavy cream
  • ⅓ cup crumbled bacon (about 6 slices cooked)
  • Salt and pepper, to taste

Instructions

  1. Heat a 4-quart soup pot over medium heat. Pour in the olive oil and let it shimmer until hot.
  2. Add the diced onion and minced garlic; cook, stirring often, until soft and fragrant.
  3. Add the sausage and cook thoroughly, breaking it up with your spoon as it browns nicely.
  4. Stir in the potatoes, kale, chicken broth, and water.
  5. Bring everything to a rolling boil, then reduce heat to simmer until the potatoes are tender, about 15 minutes. For creamier soup, mash a few potatoes into the broth.
  6. Stir in the cream and crumbled bacon. Add extra kale or spinach if desired. Season well with salt and pepper. Serve warm.
  7. Cool soup completely before storing leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Cook raw bacon directly in the soup pot before adding other ingredients for easier cleanup; set aside crispy bacon to crumble on top at the end., Kale holds up well during simmering and gives great texture; fresh spinach is a quicker alternative and should be added at the end., Russet potatoes are recommended since their starch thickens the broth; peeling is optional based on texture preference., Soup thickens after refrigeration; add a splash of broth or water when reheating to loosen., Freezes well for up to 3 months; thaw overnight in fridge and reheat gently., Pressure cooker method: sauté onion, garlic, and sausage in Instant Pot, add remaining ingredients (except cream and bacon), pressure cook on high 5 minutes, natural release 10 minutes, then stir in cream and bacon before serving.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 375 kcal
  • Fat: 25 g
  • Carbohydrates: 24 g
  • Protein: 15 g