Description
A comforting Italian soup featuring Italian sausage, smoky bacon, kale, and potatoes simmered in a rich, creamy broth. Perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 1 lb Italian sausage (spicy or mild)
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups kale, chopped and tough stems removed (can substitute spinach)
- 3 medium russet potatoes, peeled and thinly sliced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tsp dried Italian herbs or oregano
Instructions
- Cook the bacon in a large pot over medium heat for 5-7 minutes until crispy but not burnt. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add Italian sausage to the pot, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through. Drain excess fat if needed.
- Add diced onion to the pot and cook for 4-5 minutes until translucent and soft. Stir in minced garlic and cook for 1 minute until fragrant.
- Stir in thinly sliced potatoes, chicken broth, dried Italian herbs, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
- Add chopped kale and cooked bacon pieces. Simmer for 5 minutes until kale is tender but still bright green.
- Lower heat and stir in heavy cream. Heat through gently without boiling to prevent curdling.
- Taste and adjust seasoning with salt and pepper as needed. Add more broth or water if soup is too thick.
- Serve hot, optionally topped with freshly cracked black pepper or Parmesan cheese, with crusty bread.
Notes
Keep heat low after adding cream to avoid curdling. Slice potatoes thinly for even cooking and creamy texture. Brown sausage well for best flavor. Can substitute kale with spinach or Swiss chard. For dairy-free, use coconut milk or cashew cream instead of heavy cream. Leftovers keep well in fridge for 4 days; freeze without cream for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 350
- Fat: 25
- Carbohydrates: 15
- Protein: 15
Keywords: Zuppa Toscana, creamy soup, Italian sausage soup, kale soup, comfort food, easy soup recipe, homemade soup