Description
This Cozy Italian Sausage and Potato Soup is an easy, hearty meal perfect for any day. Packed with flavorful Italian sausage, tender potatoes, and nutritious greens, all simmered in a creamy broth, it’s a comforting dish that warms you up from the inside out. Ready in just 35 minutes, this soup is ideal for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced (Yukon Gold or Russet)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups kale or spinach, chopped
- 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)
For Garnish
- ½ cup grated Parmesan cheese
Instructions
- Cook the Sausage & Aromatics: Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon. If excess grease accumulates, drain it carefully. Next, add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Simmer the Potatoes: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 15 minutes or until the potatoes are fork-tender, indicating they are fully cooked through.
- Finish with Cream & Greens: Stir in the heavy cream and chopped kale or spinach into the pot. Allow the soup to simmer for an additional 5 minutes, letting the greens wilt and absorb the flavors. Season with salt, black pepper, and red pepper flakes if using, adjusting seasoning to taste.
- Serve & Enjoy: Ladle the hot soup into bowls. Garnish each serving with grated Parmesan cheese. Serve warm, ideally with crusty bread for dipping, and enjoy this comforting, hearty meal.
Notes
- You can substitute half-and-half for heavy cream to make the soup lighter.
- For a spicier version, use spicy Italian sausage and include the crushed red pepper flakes.
- Yukon Gold potatoes hold their shape well, but Russet potatoes will create a creamier texture as they break down slightly.
- If you prefer a thicker soup, mash some of the potatoes against the side of the pot before adding cream.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
