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