This recipe delivers a rich, velvety sausage potato soup using Italian sausage and tender potatoes. It is a satisfying, one-pot comfort food perfect for chilly evenings and easy family dinners.
Author:Leo
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup shredded Parmesan cheese (optional)
2 cups fresh spinach, roughly chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from the heat. Stir in the heavy cream and the shredded Parmesan cheese, if using, until the cheese melts and the broth becomes creamy.
Stir in the fresh spinach until it wilts into the hot soup. Taste and adjust seasoning if needed.
Serve this hearty potato soup hot.
Notes
For a thicker consistency, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
You can substitute mild or hot Italian sausage based on your preference for spice.
This soup freezes well if you omit the heavy cream until reheating. Add the cream after thawing and reheating the broth base.