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Creamy Italian Sausage and Potato Soup.

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Warm, hearty, and full of flavor, this Creamy Italian Sausage and Potato Soup is pure comfort in a bowl. Featuring savory Italian sausage, tender chunks of potato, and a rich, creamy broth, this soup is both rustic and indulgent. A hint of garlic, herbs, and a touch of spice bring depth, while fresh spinach adds a pop of color and freshness. Perfect for chilly nights, it’s a one-pot wonder the whole family will crave again and again.

Ingredients

Scale
  • 1 lb (450g) Italian beef sausage (mild or spicy), casings removed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • 4 cups chicken or beef broth
  • 1 ½ lbs (about 4 cups) gold or red potatoes, diced (skin on or peeled)
  • 1 cup heavy cream or half-and-half
  • 2 cups chopped kale or spinach
  • Salt and black pepper to taste
  • 1 tbsp olive oil or butter
  • Grated Parmesan cheese (optional, for serving)

Instructions

  • Brown the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian beef sausage and cook until browned and crumbled. Remove excess grease if necessary.
  • Sauté vegetables: Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic, Italian seasoning, and crushed red pepper flakes. Cook for another minute until fragrant.
  • Add broth and potatoes: Pour in the broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
  • Add cream and greens: Stir in the heavy cream and chopped kale or spinach. Simmer for another 5 minutes until greens are wilted and soup is creamy.
  • Season and serve: Taste and adjust salt and pepper as needed. Serve hot, topped with grated Parmesan if desired.

Notes

  • Sausage Tip: Use hot or mild Italian sausage depending on your spice preference. Remove the casings if using links, and brown well for maximum flavor.

  • Potato Pick: Yukon gold or red potatoes hold their shape and give a creamy bite. Russets can be used for a softer, melt-in-your-mouth texture.

  • Creamy Base: A splash of heavy cream or half-and-half creates a luscious finish. For a lighter version, use evaporated milk.

  • Flavor Boosters: Don’t skip the garlic, Italian seasoning, or a pinch of red pepper flakes—they make the soup sing.

  • Greens Add-In: Stir in baby spinach, kale, or Swiss chard in the last few minutes of cooking for extra nutrients and color.

  • Thickening Tip: Mash a few of the cooked potatoes in the pot or add a cornstarch slurry to make the broth thicker.

  • Serving Ideas: Serve with crusty bread or garlic knots to soak up every drop of that savory broth.

  • Storage: Keeps well in the fridge for 3–4 days. Reheat gently and add a splash of broth or cream if it thickens too much.

Find it online: https://claradelish.com/creamy-italian-sausage-and-potato-soup/