Italian Sausage Potato Soup (Print Version)
A comforting blend of savory sausage, tender potatoes, and fresh greens in a creamy broth, perfect for chilly evenings.
# Ingredients:
→ Main Ingredients
01 -
1 lb Italian sausage (mild or spicy)
02 -
1 small onion, diced
03 -
3 cloves garlic, minced
04 -
4 cups potatoes, diced (Yukon Gold or Russet preferred)
05 -
4 cups chicken broth
06 -
1 cup heavy cream (or half-and-half for a lighter option)
07 -
2 cups kale or spinach, chopped
08 -
1/2 tsp salt (adjust to taste)
09 -
1/2 tsp black pepper
10 -
1/4 tsp crushed red pepper flakes (optional, for heat)
11 -
1 tbsp olive oil (if needed, for sautéing)
12 -
1/2 cup grated Parmesan cheese (for garnish)
# Steps to Follow:
01 -
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. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
02 -
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.
03 -
Stir in the heavy cream and chopped kale (or spinach). Let it simmer for 5 more minutes, until the greens are wilted. Season with salt, black pepper, and red pepper flakes (if using).
04 -
Ladle the soup into bowls, garnish with Parmesan cheese, and serve warm with crusty bread.
# Additional Notes:
01 -
For a spicier version, use hot Italian sausage and extra red pepper flakes.
02 -
To make it lighter, substitute heavy cream with half-and-half or whole milk.
03 -
For a low-carb option, replace potatoes with cauliflower florets.