Smoky bacon and hearty crumbles of hot Italian sausage build a deeply savory base for this soup, with plenty of garlic and a hit of red pepper flakes keeping things lively. Russet potatoes simmer in seasoned chicken broth until fork-tender, then curly kale gets stirred in at the end for that classic hearty, rustic texture. The broth turns rich and steaming with body in every spoonful, thanks to a final simmer that pulls all the flavors together into something warm and comforting. Ladle it into deep bowls and serve it hot — this is the kind of soup that tastes even better the next day. It's a satisfying, cold-weather favorite that fits neatly into a dairy free spread without missing a beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon. Drain all but about 1 tablespoon of fat from the pot.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
