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Italian Sausage and Potato Soup

Bowl of creamy Italian sausage and potato soup garnished with Parmesan cheese
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This hearty Italian sausage and potato soup combines savory sausage, tender potatoes, and creamy broth for the ultimate comfort food experience. Ready in just 35 minutes!

Ingredients

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  • 1 lb Italian sausage (mild or spicy)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups potatoes, diced (Yukon Gold or Russet work best)
  • 4 cups chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 cups kale or spinach, chopped
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional, for heat)
  • 1 tbsp olive oil (if needed, for sautéing)
  • 1/2 cup grated Parmesan cheese (for garnish)

Instructions

  1. 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 needed, drain excess grease.
  2. Add the diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are fork-tender.
  4. Stir in the heavy cream and chopped kale or spinach. Let it simmer for 5 more minutes, until the greens are wilted.
  5. Season with salt, black pepper, and red pepper flakes if using.
  6. Ladle into bowls, garnish with Parmesan cheese, and serve warm with crusty bread.

Notes

  • Yukon Gold potatoes hold their shape better than Russets for the best texture in this soup.
  • For a lighter version, substitute half-and-half or whole milk for the heavy cream.
  • This soup freezes well for up to 3 months, though potato texture may change slightly upon thawing.

Nutrition

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