Servings: 6
Rustic and super satisfying. This hearty and rich Italian sausage and potato soup is my family’s favorite to cozy up in cold weather. It’s incredibly easy to whip up using simple ingredients and ready in a snap.
The mild Italian sausage brings exciting flavors to the dish. It gives a perfect kick to the soup. But, if you want more heat, just add 1 tsp of red pepper flakes. And leftovers of this soup are delicious for lunch the next day or even dinner.
INGREDIENTS
2 lbs. Russet potatoes, diced
1 lb. mild Italian sausage
6 c. low-sodium chicken stock
1 c. heavy cream
3 c. chopped kale or spinach
½ c. Parmesan cheese, shredded
Olive oil, for garnish
Kosher salt and black pepper, to taste
How to make Creamy Italian Sausage and Potato Soup
Step 1: In a large stock pot or Dutch oven, brown and crumble the Italian sausage on medium-high heat. Using a slotted spoon, remove the sausage from the pot, draining the excess drippings from the pot.
Step 2: Place the sausage back into the pot. Then, add the potatoes, chicken stock, ½ tsp salt, and ¼ tsp black pepper. Bring the mixture to a boil. Once boiling, adjust the heat to medium and continue to cook for another 10 to 12 minutes until the potatoes are tender.
Step 3: Remove half of the potatoes from the pot using a slotted spoon and transfer to a bowl. Mash the potatoes and place the mashed potatoes back into the pot.
Step 4: Add the kale or spinach leaves, and heavy cream. To taste, season with more salt and pepper. Cook for another 2 to 3 minutes until the kale is tender.
Step 5: Serve the Creamy Italian Sausage and Potato Soup right away garnished with shredded Parmesan, freshly cracked black pepper, and a drizzle of olive oil. Enjoy!
Creamy Italian Sausage and Potato Soup
Ingredients
- 2 lbs. Russet potatoes diced
- 1 lb. mild Italian sausage
- 6 c. low-sodium chicken stock
- 1 c. heavy cream
- 3 c. chopped kale or spinach
- ½ c. Parmesan cheese shredded
- Olive oil for garnish
- Kosher salt and black pepper to taste
Instructions
- In a large stock pot or Dutch oven, brown and crumble the Italian sausage on medium-high heat. Using a slotted spoon, remove the sausage from the pot, draining the excess drippings from the pot.
- Place the sausage back into the pot. Then, add the potatoes, chicken stock, ½ tsp salt, and ¼ tsp black pepper. Bring the mixture to a boil. Once boiling, adjust the heat to medium and continue to cook for another 10 to 12 minutes until the potatoes are tender.
- Remove half of the potatoes from the pot using a slotted spoon and transfer to a bowl. Mash the potatoes and place the mashed potatoes back into the pot.
- Add the kale or spinach leaves, and heavy cream. To taste, season with more salt and pepper. Cook for another 2 to 3 minutes until the kale is tender.
- Serve the Creamy Italian Sausage and Potato Soup right away garnished with shredded Parmesan, freshly cracked black pepper, and a drizzle of olive oil. Enjoy!
