Go Back
–+ servings
Italian Sausage and Potato Soup

Hearty Italian Sausage and Potato Soup for Cozy Nights

This Cozy Italian Sausage and Potato Soup combines rich flavors and wholesome ingredients for a perfect comfort food experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Sausage Provides rich, savory flavor; substitute with turkey or chicken sausage for a lighter option.
  • 1 medium Onion Adds base flavor and sweetness; use yellow or white onion for the best results.
  • 3 cloves Garlic Enhances aroma and flavor profile; fresh garlic is recommended, or use garlic powder if needed.
  • 4 medium Potatoes Adds heartiness; Yukon Gold for creaminess or Russets for thickness.
  • 6 cups Chicken Broth Forms the soup's base; substitute vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Contributes to the soup's richness and creaminess; replace with coconut milk or oat creamer for dairy-free versions.
  • 2 cups Kale or Spinach Provides color and nutrition; spinach wilts quickly, while kale holds its texture better.
  • to taste Salt For seasoning; adjust according to your taste preferences.
  • to taste Pepper For seasoning; adjust according to your taste preferences.
  • 1/2 teaspoon Red Pepper Flakes For seasoning; adjust according to your taste preferences.
  • 1/2 cup Parmesan Cheese Adds a salty, rich finish; omit or substitute with nutritional yeast for dairy-free diets.
  • 1 tablespoon Olive Oil Used for sautéing; use a splash of broth for a lower-fat option.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat olive oil over medium heat and add the Italian sausage. Brown evenly for about 5-7 minutes, breaking it into smaller pieces as it cooks.
  2. Add the diced onion to the pot and cook for about 3-4 minutes until soft and translucent. Stir in minced garlic and cook for an additional 30 seconds.
  3. Incorporate diced potatoes into the pot and mix well. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cook for approximately 15 minutes until potatoes are tender.
  4. Stir in the heavy cream and then fold in chopped kale or spinach, letting it simmer for an additional 5 minutes.
  5. Taste and adjust seasoning with salt, pepper, and red pepper flakes. Ladle into bowls and garnish with grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Tried this recipe?

Let us know how it was!