Description
This Creamy Sausage Potato Soup is the ultimate comfort food — a rich, hearty, and flavorful Italian-inspired soup packed with golden potatoes, tender kale, and savory sausage in a velvety broth. Ready in just 35 minutes, it’s the perfect weeknight dinner for chilly nights. Whether you make it mild or spicy, this creamy soup delivers cozy satisfaction in every spoonful.
Ingredients
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1 lb (450 g) Italian sausage (mild or spicy)
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1 small onion, diced (about 100 g)
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3 garlic cloves, minced (about 9 g)
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4 cups (600 g) diced Yukon Gold or Russet potatoes
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4 cups (950 mL) chicken broth
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1 cup (240 mL) heavy cream or half-and-half
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2 cups (60 g) chopped kale or spinach
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½ tsp salt
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½ tsp black pepper
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¼ tsp crushed red pepper flakes (optional)
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1 tbsp (15 mL) olive oil (if needed for sautéing)
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½ cup (50 g) grated Parmesan cheese (for garnish)
Instructions
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Brown the sausage and aromatics:
In a large pot or Dutch oven, cook sausage over medium heat until browned. Drain excess fat if needed. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. -
Simmer the potatoes:
Add diced potatoes and chicken broth. Stir, bring to a boil, then reduce the heat to a simmer uncovered for 15 minutes, until potatoes are fork-tender. -
Add cream and greens:
Stir in heavy cream and kale (or spinach). Simmer 5 more minutes until greens are wilted and soup turns creamy. -
Season and serve:
Stir in salt, black pepper, and red pepper flakes if desired. Ladle into bowls, top with grated Parmesan, and serve warm with crusty bread.
Notes
If the soup is too thick, add a splash of broth; if too thin, simmer a bit longer.
Swap kale for spinach or Swiss chard.
For a dairy-free version, use coconut milk instead of cream.
Use spicy Italian sausage for extra flavor.
Store leftovers up to 4 days in the fridge; reheat gently with extra broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American