Cozy Italian Sausage and Potato Soup
A comforting bowl of soup blending savory Italian sausage, creamy potatoes, and fresh vegetables, perfect for chilly days.
Ingredients
For the Soup
- 1 lb Italian sausage, casings removed Can use chicken or turkey sausage for a lighter option.
- 1 tbsp olive oil For sautéing.
- 1 medium yellow onion, diced For flavor.
- 4 cloves garlic, minced Add more for extra flavor if desired.
- 2 medium carrots, diced For sweetness and color.
- 2 ribs celery, diced Adds crunch.
- 1 tsp dried Italian seasoning For authentic Italian flavor.
- 1/2 tsp crushed red pepper flakes Optional for heat.
- 1 tsp kosher salt Adjust to taste.
- 1/2 tsp freshly ground black pepper Adjust to taste.
- 6 cups low-sodium chicken broth Low sodium recommended for health.
- 1.5 lb Yukon Gold potatoes, cut into 1/2-inch cubes Creamy texture and holds shape well.
- 1 cup heavy cream For a rich, creamy texture.
- 4 cups chopped kale or baby spinach For nutrition and color.
- 1/2 cup grated Parmesan Optional for added richness.
- 1 tbsp fresh lemon juice To brighten flavors.
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Cooking the Soup
- Heat a large pot over medium heat. Add the Italian sausage to the pot, breaking it into smaller pieces as it cooks. Let it brown for about 6 to 8 minutes.
- Once the sausage is browned, add the diced onion to the pot and cook for about 3 to 4 minutes until the onion becomes translucent.
- Introduce the minced garlic, diced carrots, and diced celery to the pot. Stir and cook for another 2 to 3 minutes until the vegetables soften.
- Sprinkle in the dried Italian seasoning, crushed red pepper flakes (if using), kosher salt, and freshly ground black pepper. Toast for about 30 seconds, stirring continuously.
- Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Add the diced Yukon Gold potatoes, reduce the heat to a simmer, and cook uncovered for about 12 to 15 minutes until potatoes are tender.
- Lower the heat and stir in the heavy cream and chopped kale or baby spinach. Let it simmer for an additional 2 to 3 minutes without boiling.
- Stir in the optional grated Parmesan cheese and lemon juice. Adjust salt and pepper to taste.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired. Pair with crusty bread.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a thicker soup, mash some potatoes or blend a portion of the soup and return it to the pot. Use fresh vegetables for the best flavor.