Sausage Potato Soup Recipe

Introduction

This hearty Sausage Potato Soup is a comforting dish perfect for chilly days. Packed with tender potatoes, savory Italian sausage, and fresh greens, it delivers rich flavors in every spoonful. Easy to prepare and deeply satisfying, it’s sure to become a family favorite.

Ingredients

• 1 pound Italian sausage (mild or spicy, depending on preference)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups diced potatoes (about 3-4 medium-sized potatoes)
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups kale or spinach, roughly chopped
• 1 cup heavy cream
• Optional: grated Parmesan cheese for serving

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon as it cooks. Remove the cooked sausage from the pot and set aside.
2. Step 2: In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
3. Step 3: Pour in the chicken broth and bring to a simmer. Add the diced potatoes, carrots, celery, oregano, thyme, salt, and pepper. Cook for about 15-20 minutes, or until the vegetables are tender.
4. Step 4: Return the cooked sausage to the pot. Add the chopped kale or spinach and let it wilt down into the soup, about 2-3 minutes.
5. Step 5: Stir in the heavy cream and let the soup cook for another 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
6. Step 6: Serve hot with a sprinkle of grated Parmesan cheese on top, if desired.

Tips & Variations

• For a lighter version, substitute half-and-half or milk for the heavy cream.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
• Add a pinch of red pepper flakes with the garlic for extra heat.
• To make it vegetarian, omit the sausage and use vegetable broth; add extra beans or lentils for protein.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over low heat to prevent the cream from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of Italian sausage?

Yes, ground turkey or chicken can be substituted, but keep in mind the flavor will be milder. You may want to add extra seasoning or spices to maintain richness.

Is it possible to make this soup dairy-free?

Absolutely. Replace the heavy cream with coconut milk or a dairy-free cream alternative to keep the soup creamy without dairy.

Sausage Potato Soup Recipe

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★★★★★

4.9 from 110 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This hearty Sausage Potato Soup combines flavorful Italian sausage with tender potatoes, fresh vegetables, and creamy broth. Enhanced with aromatic herbs and finished with leafy greens and cream, it’s a comforting and satisfying meal perfect for any day.

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Ingredients

Scale 1x2x3x

Sausage and Cooking Base

• 1 pound Italian sausage (mild or spicy, depending on preference)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced

Soup Base

• 4 cups chicken broth
• 3 cups diced potatoes (about 3–4 medium-sized potatoes)
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Finishing Ingredients

• 2 cups kale or spinach, roughly chopped
• 1 cup heavy cream
• Optional: grated Parmesan cheese for serving

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Instructions

1. Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon as it cooks. Remove the cooked sausage from the pot and set aside.
2. Sauté the aromatics: In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
3. Simmer the vegetables: Pour in the chicken broth and bring to a simmer. Add diced potatoes, carrots, celery, oregano, thyme, salt, and pepper. Cook for about 15-20 minutes until the vegetables are tender.
4. Add sausage and greens: Return the cooked sausage to the pot. Add the chopped kale or spinach and cook until wilted, about 2-3 minutes.
5. Finish with cream: Stir in the heavy cream and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper if needed.
6. Serve: Ladle the soup into bowls and optionally garnish with grated Parmesan cheese. Serve hot.

Notes

• You can substitute kale with spinach or other leafy greens based on preference.
• For a lighter version, replace heavy cream with half-and-half or omit it entirely.
• Adjust spice level by choosing mild or spicy Italian sausage.
• For thicker soup, mash some of the potatoes before adding the sausage back in.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: sausage potato soup, Italian sausage soup, creamy sausage soup, comfort food, easy soup recipe