Description
This Sausage and Potato Soup is a hearty, creamy, and comforting dish perfect for chilly days. Made with flavorful Italian sausage, tender potatoes, fresh greens, and a rich broth, it’s easy to prepare and packed with warming flavors. Ideal as a filling lunch or dinner, this soup balances savory meat with creamy textures and vibrant greens for a wholesome meal.
Ingredients
Scale
Sausage and Base
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
Soup Mixture
- 4 cups diced potatoes (Yukon gold or russet)
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1 cup heavy cream
- 2 cups chopped fresh spinach or kale
- Chopped parsley for garnish (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces. Once cooked, remove the sausage with a slotted spoon and set aside, leaving some fat in the pot.
- Sauté Aromatics: Add the diced onion to the pot and sauté for 3–4 minutes until soft and translucent. Then add the minced garlic and crushed red pepper flakes (if using), cooking for another 30 seconds until fragrant.
- Cook Potatoes: Stir in the diced potatoes, chicken broth, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 12–15 minutes, or until the potatoes are tender.
- Add Sausage and Cream: Return the cooked sausage to the pot and pour in the heavy cream. Stir well and let it simmer for an additional 5 minutes to meld the flavors together.
- Wilt the Greens: Stir in the chopped spinach or kale until wilted, which should take about 1–2 minutes. Taste and adjust the seasoning if needed.
- Serve: Garnish with chopped parsley if desired and serve the soup warm for a comforting and satisfying meal.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- You can use turkey sausage or plant-based sausage as alternatives to accommodate dietary preferences.
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier bite.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 390
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
