Description
This creamy sausage potato soup is the ultimate comfort food recipe—hearty, flavorful, and perfect for cozy weeknights or meal prep. Packed with Italian sausage, tender potatoes, and rich broth, it’s a one-pot wonder your whole family will love.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1½ pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 cups kale or spinach, chopped (optional)
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Remove sausage from casing and brown in a Dutch oven over medium-high heat, breaking it apart as it cooks. Transfer to a plate, reserving drippings.
- Add olive oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Return sausage to the pot. Add potatoes, thyme, oregano, and red pepper flakes. Stir and cook for 2 minutes to bloom the spices.
- Add chicken broth and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, about 15 minutes.
- Stir in heavy cream and chopped kale or spinach, if using. Simmer 5 minutes more. Season to taste with salt and pepper.
- Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Notes
For a lighter version, use turkey sausage and substitute half-and-half for heavy cream. Frozen diced potatoes may be used for convenience. For extra creaminess, purée a portion of the soup and stir it back in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg