This cozy soup is filled with savory Italian sausage, tender potatoes, and fresh veggies. It’s perfect for chilly days and warms you right up, one spoonful at a time.
I love how easy it is to toss everything in one pot! Plus, it’s a great way to use up any random veggies you have lying around—less waste, more yum! 🍲
Key Ingredients & Substitutions
Italian Sausage: It’s great for that robust flavor. If you’re vegetarian, try using a plant-based sausage or even mushrooms for a meaty texture. I like a spicy sausage for a little kick!
Potatoes: Yukon Gold or Russet potatoes work well. If you’re looking for lower carbs, cauliflower can be a great substitute. Just remember it cooks faster!
Heavy Cream: This makes the soup rich and creamy, but you can use half-and-half for a lighter version or coconut milk for a dairy-free option. I sometimes use evaporated milk for a nice consistency without being too heavy.
Sspinach or Kale: Both greens add color and nutrients. If you don’t have them, Swiss chard or even frozen spinach will do in a pinch. I often use whatever I have on hand!
How Do I Cook the Sausage Without It Becoming Tough?
Cooking sausage perfectly ensures it stays juicy and flavorful. Start with medium heat and break it into smaller pieces as it cooks. This helps it brown nicely without drying out.
- Cook for about 6-8 minutes until no longer pink, stirring frequently.
- Don’t rush—letting it brown a bit adds flavor.
- If it sticks, don’t force it; just let it release naturally from the pan.
What’s the Best Way to Avoid Curdling the Cream?
To keep your cream smooth and not curdled, always add it at the end of cooking and gently heat it through. Here’s how:
- After adding cream, do not let the soup reach a rolling boil.
- Reduce the heat to low and stir it in carefully.
- If you’re concerned, temper the cream by mixing a little hot soup into it before adding it back to the pot.
With these tips, you’ll enjoy a bowl of cozy Italian Sausage and Potato Soup, made just right!
Cozy Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 cups potatoes, peeled and diced into 1-inch cubes (Yukon Gold or Russet)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach or kale, loosely packed
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/4 tsp crushed red pepper flakes for heat
- Fresh sage leaves (about 6-8), for garnish and flavor
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook, making the total time about 40 minutes from start to finish. Perfect for a weeknight dinner but tasty enough for company!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon. Cook until it’s browned and fully cooked through, about 6-8 minutes. The goal is to get it nice and crispy!
2. Add Onions and Garlic:
Next, toss in the diced onion and minced garlic. Sauté these until the onion is translucent and fragrant, which should take about 3-4 minutes. This is where the magic starts happening!
3. Add the Herbs:
Stir in the dried oregano, basil, thyme, and crushed red pepper flakes (if using). Cook for another minute to let those herbs bloom and release their delicious aroma.
4. Pour in the Broth and Veggies:
Now it’s time to add the chicken broth, diced potatoes, and tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble away and work its magic!
5. Simmer Until Tender:
Cover the pot and let it simmer for about 15-20 minutes. You’ll know it’s ready when the potatoes are tender and easy to pierce with a fork. Yum!
6. Add Greens:
Now it’s time to stir in the fresh spinach or kale along with the fresh sage leaves. Let it cook for an additional 3-5 minutes until the greens are wilted and vibrant.
7. Cream It Up:
Pour in the heavy cream or half-and-half, stirring gently to combine. Heat it through but don’t let it boil—this prevents the cream from curdling! Taste and add salt and pepper as needed.
8. Serve It Up:
Remove from heat and if desired, you can discard the sage leaves (or leave them in for flavor). Ladle the warm soup into bowls.
9. Garnish:
If you’re feeling fancy, sprinkle some freshly grated Parmesan cheese on top. It adds a lovely touch of flavor!
10. Enjoy!
This hearty soup is best served warm with crusty bread or garlic toast. Gather around, dig in, and enjoy the cozy warmth it brings on a chilly evening!
Happy cooking, and enjoy this comforting bowl of goodness!
Can I Use Different Types of Sausage?
Absolutely! You can use turkey sausage for a lighter option or chicken sausage for a flavor twist. For a vegetarian option, consider a plant-based sausage or sautéed mushrooms for that hearty texture!
How Can I Make This Soup Spicier?
If you love heat, simply add more crushed red pepper flakes or consider using hot Italian sausage. You can also stir in some diced jalapeños or add a dash of hot sauce to the soup while it simmers.
Can I Freeze Leftovers?
Yes, you can freeze this soup! Allow it to cool completely, then transfer to an airtight container or freezer bag. It can last in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove!
What Should I Serve with This Soup?
This soup pairs wonderfully with crusty bread, garlic toast, or a simple green salad. You can also enjoy it on its own for a hearty meal!
