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Cozy Italian Sausage and Potato Soup

A warm and hearty soup filled with savory Italian sausage, tender potatoes, and greens, all in a rich creamy broth.
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Préparation 15 minutes
Cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Plat: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 1 lb Italian sausage (mild or spicy) You can substitute with turkey or chicken sausage for leaner options.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups potatoes, diced (Yukon Gold or Russet work best) Sweet potatoes can be used as an alternative.
  • 4 cups chicken broth For a vegetarian option, use vegetable broth.
  • 1 cup heavy cream Or use half-and-half for a lighter option.
  • 2 cups kale or spinach, chopped Swiss chard or collard greens can be used instead.
  • ½ tsp salt Adjust to taste.
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes Optional, for heat.
  • 1 tbsp olive oil If needed, for sautéing.
  • ½ cup grated Parmesan cheese For garnish.

Préparation
 

Preparation
  1. Before we dive in, ensure your workspace is tidy and all ingredients are prepped!
  2. Gather all your ingredients.
  3. Dice the onion and garlic; set them aside.
  4. Wash and chop the potatoes into bite-sized pieces.
  5. Chop the kale or spinach.
  6. Get your stove ready. A pot or Dutch oven works best for this soup!
Cooking the Sausage & Aromatics
  1. In a large pot, heat the olive oil over medium heat (add only if using lean sausage).
  2. Add the diced onion and cook until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the Italian sausage into the pot, breaking it apart. Cook until nicely browned.
Simmering the Potatoes
  1. Stir in the diced potatoes, combining them well with the sausage and aromatics.
  2. Pour in the chicken broth and bring the mixture to a gentle boil.
  3. Lower the heat, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Finishing the Soup
  1. Add the cream or half-and-half and stir gently.
  2. Season with salt, black pepper, and crushed red pepper flakes.
  3. Fold in the chopped kale or spinach and let it wilt for 2-3 minutes.
Serving
  1. Turn off the heat and let the soup cool slightly before serving.
  2. Ladle the soup into bowls generously.
  3. Sprinkle grated Parmesan cheese over each bowl and add olive oil or fresh herbs if desired.
  4. Serve with crusty bread or a salad.

Notes et conservation

This soup tastes better the next day, so consider making it in advance. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months.