Italian Sausage Potato Soup
What makes this soup especially great is how flexible it is. You can keep it rustic with chunky veggies or blend it slightly for a smoother texture.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden spoon or spatula
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb Italian sausage mild or spicy, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes peeled and chopped into ½-inch cubes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chopped kale or spinach optional
- ½ cup shredded cheddar cheese optional, for topping
- Chopped parsley for garnish
Instructions
Brown the Sausage
- Heat a large soup pot or Dutch oven over medium heat.
- Add the sausage (removed from casings if needed) and break it up with a wooden spoon.
- Cook for 6–8 minutes, stirring occasionally, until browned and fully cooked through.
- Use a slotted spoon to transfer the sausage to a plate and set aside. Leave about 1 tablespoon of the fat in the pot for flavor.
- Pro Tip: Don’t rush the browning—let the sausage sit a bit before stirring. This helps develop that golden color and extra flavor.
Sauté the Aromatics
- Add 1 tablespoon olive oil to the same pot if it’s dry.
- Toss in the diced onion and cook for about 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Pro Tip: Lower the heat slightly if the garlic starts to brown too fast—it can turn bitter.
Add Potatoes and Broth
- Add the cubed potatoes to the pot and stir to coat them in the onion-garlic mixture.
- Pour in the chicken broth and stir well.
- Sprinkle in the thyme, smoked paprika, salt, and pepper.
- Return the cooked sausage to the pot.
- Bring everything to a gentle boil, then reduce the heat to low.
- Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Pro Tip: Cut potatoes into evenly sized chunks so they cook at the same rate.
Stir in Cream and Milk
- Once the potatoes are soft, reduce the heat to low.
- Slowly pour in the heavy cream and milk, stirring constantly to combine.
- Pro Tip: Warm the cream slightly before adding it to avoid curdling in the hot broth.
Optional: Add Greens
- Stir in the chopped kale or spinach (if using).
- Let simmer for 2–3 more minutes until the greens are wilted and tender.
Taste and Finish
- Taste the soup and adjust seasoning if needed—more salt, pepper, or a pinch of paprika for warmth.
- Ladle into bowls and top with shredded cheddar cheese and fresh parsley, if desired.
- Pro Tip: Let the soup sit for a few minutes off the heat before serving—the flavors deepen beautifully.
Notes
Nutritional Value Per Serving:
- Calories: ~400–500 kcal
- Protein: ~15–20g
- Fat: ~25g
- Carbohydrates: ~30–35g
- Fiber: ~3g
- Sugar: ~3g
- Sodium: ~900mg