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Italian Sausage Potato Soup

Italian sausage soup
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Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 3 large Yukon Gold potatoes (about 1.5 lbs), diced into ¾-inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 medium carrots, diced (optional)
  • 2 stalks celery, diced (optional)
  • 2 cups chopped kale or spinach (optional)
  • 1 teaspoon Italian seasoning (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley or chives for garnish

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the Italian sausage to the pot, breaking it into bite-sized pieces with a wooden spoon as it cooks.
  3. Continue cooking for 7-8 minutes until sausage is well-browned and no pink remains. Drain excess fat, leaving about 1 tablespoon in the pot.
  4. Add chopped onion to the pot and cook for 3-4 minutes until translucent. Add garlic and cook for another 30-45 seconds until fragrant.
  5. Add diced potatoes and dried thyme (along with optional carrots and celery if using). Stir together and cook for 2-3 minutes.
  6. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to maintain a gentle simmer and partially cover the pot.
  7. Simmer for 15-20 minutes, or until potatoes are fork-tender but still hold their shape.
  8. For a creamier texture, transfer about half the soup (avoiding large sausage pieces) to a blender, or use an immersion blender to partially blend the soup. Return blended portion to the pot if using a standard blender.
  9. Reduce heat to low. Stir in the heavy cream gradually. If using optional leafy greens like kale or spinach, add them now.
  10. Heat through for 2-3 minutes without boiling. Taste and adjust seasoning with salt and pepper.
  11. Remove from heat and let rest for 5 minutes before serving.
  12. Ladle into bowls and garnish with fresh herbs if desired.

Notes

  • For a lighter version, you can substitute half-and-half for the heavy cream.
  • This soup can be made in advance and reheated gently – just don’t let it boil after adding cream.
  • For meal prep, consider making the soup without cream and adding it when reheating.
  • The soup will thicken as it cools – add more broth when reheating if needed.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Italian sausage potato soup, comfort soup, potato soup recipe, weeknight soup, creamy soup, Italian sausage soup

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