Save My coworker Sarah brought a thermos of this soup to the office on a freezing February afternoon, and the entire break room smelled like bacon and garlic within seconds. I watched her ladle it into bowls with this quiet confidence, and when I tasted it, I understood why she'd made a double batch. There's something about the way the creamy broth clings to tender potatoes and the kale adds this unexpected earthiness that makes you want another spoonful before you've even finished the first. She promised it took less than an hour, so I went home determined to recreate it that same week.
The first time I made this for my partner, I got nervous about the cream step and actually boiled it by accident, which made it split and separate into sad little flecks. I panicked, but then poured in a splash more cold cream and whisked gently, and somehow it came back together even better than before. That small disaster taught me that this soup is forgiving in the best way—it just wants to feed people and doesn't punish honest mistakes.
Ingredients
- Italian sausage: Buy it with the casings still on and pinch them off before browning—it browns better this way and releases those flavorful little bits into the fat.
- Bacon: Don't skip this; those crispy bits at the end are the little rewards scattered throughout each spoonful, and the rendered fat is where everything starts tasting like home.
- Yellow onion: The foundation that gets soft and sweet, which balances all the richness coming later.
- Garlic: Fresh cloves minced by hand taste brighter than pre-minced, and you'll notice the difference the moment it hits the hot fat.
- Russet potatoes: These get creamy and almost melt into the broth rather than staying firm, which is exactly what you want here.
- Kale: Strip the stems out completely—they're tough and bitter, but the leaves wilt into something almost silky once they hit the hot soup.
- Low-sodium chicken broth: You're the one seasoning this, so let the broth stay subtle and get out of your way.
- Heavy cream: This is what makes it feel special; never rush this step or boil it, just let it warm through gently.
- Dried Italian herbs: A teaspoon is your anchor flavor—it ties everything back to the sausage and makes it feel intentional.
- Red pepper flakes: Optional but worth keeping on the table so everyone can adjust their own heat level at the last second.
Instructions
- Render the bacon until it crackles:
- Listen for that sound—it's how you know you're getting the crispiness right. Pull it out with a slotted spoon and let the rendered fat stay behind to do the heavy lifting.
- Brown the sausage in that bacon fat:
- Break it up as it cooks so you get little browned bits everywhere instead of one big clump. If there's a pool of grease when you're done, drain some of it off so the soup isn't heavy.
- Soften your onion and wake up the garlic:
- The onion should turn translucent and smell sweet after about 4 minutes. Add the garlic last—just 1 minute, because garlic burns if you're not paying attention and bitter garlic ruins everything.
- Build the broth with potatoes and seasonings:
- Bring everything to a boil so the potatoes know they're supposed to get tender, then back it down to a simmer. They'll need 15 to 20 minutes depending on how thin you sliced them.
- Wilt the kale in the last moments:
- This is when the soup transforms and gets that deep green color. Stir it in and give it 3 to 4 minutes—you want it soft but still recognizable as kale.
- Finish with cream, never boiling:
- Lower the heat right before you pour it in, then stir gently and let it warm through. This is where patience matters; rushing this step is the only real way to mess up the whole thing.
- Season and serve with the bacon scattered on top:
- Taste before you decide on salt—the sausage and broth already have salt hiding in them. That crispy bacon on top is your final note of texture and flavor.
Save 
Save My neighbor asked for this recipe after I brought her a container while she was recovering from surgery, and she made it the next week. She told me later that something about spooning into it made her feel taken care of in a way she needed right then. That's when I realized this soup isn't just food—it's the kind of dish that shows up in people's lives at the right moments.
Making It Your Own
This recipe is solid as it stands, but the kitchen is where you get to play around. I've added diced carrots because I had them and wanted color, and I've swapped the kale for spinach when that's what was in the crisper. One time I used half-and-half instead of heavy cream because I was trying to be healthier, and honestly, it was still delicious—just a touch lighter. The structure of the recipe holds up to changes because the sausage-bacon base is strong enough to carry whatever else you throw at it.
Timing and Temperature Matters
The biggest difference between a rushed version and a great version is paying attention to when things are actually done. Don't cut corners on browning the sausage—that takes the full few minutes it needs to release its flavor into the fat. The potatoes won't soften faster just because you want them to, so set a timer for 18 minutes and check them then rather than guessing. Temperature control at the end is what separates this from becoming curdled scrambled eggs in a bowl, so keep that heat low and your hand steady.
Serving and Storage
This soup tastes even better the next day when everything has gotten to know each other in the pot overnight. Refrigerate it in an airtight container for up to 3 days, and when you reheat it, do so gently over medium-low heat so the cream stays smooth. Serve it in wide bowls so the bacon stays crispy on top and doesn't sink into the broth immediately, and always have good bread nearby to soak up the last bit of creamy goodness.
- Crusty bread is non-negotiable—it's how you honor the broth that's too good to leave behind.
- A small sprinkle of grated Parmesan at the very end adds a salty, umami note that makes people ask for the recipe.
- Keep the red pepper flakes on the table so everyone gets to decide their own spice level without you having to apologize.
Save 
Save This soup became part of my regular rotation because it asks so little of you but gives so much back. Make it once and you'll understand why Sarah was so quietly confident bringing it to work.
Recipe FAQs
- → Can I use turkey sausage instead of pork Italian sausage?
Yes, turkey Italian sausage works well as a leaner alternative. The flavor will be slightly milder, but it's still delicious and reduces the overall fat content.
- → How do I store leftover Italian sausage soup?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.
- → Can I freeze this soup?
Yes, but it's best to freeze it before adding the cream. Thaw overnight in the refrigerator, reheat, then stir in fresh cream to maintain the best texture.
- → What can I substitute for kale?
Spinach, Swiss chard, or escarole are excellent substitutes. Add spinach at the very end as it wilts quickly, while chard can be added with the kale.
- → How can I make this soup spicier?
Use spicy Italian sausage, increase the red pepper flakes, or add a dash of hot sauce when serving. You can also include diced jalapeños with the onions.
- → Can I use a different type of potato?
Yes, Yukon Gold or red potatoes work beautifully. They hold their shape well and add a creamy texture. Adjust cooking time slightly based on potato variety.