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Sausage Potato Soup Recipe

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4.5 from 60 reviews

This hearty Sausage Potato Soup combines spicy Italian sausage with tender potatoes, vegetables, and a creamy broth flavored with garlic, tomato paste, and Italian seasoning. Perfect for a comforting meal, the addition of spinach or kale adds a nutritious touch while fresh herbs enhance the aroma and presentation.

Ingredients

Scale

Sausage and Vegetables

  • 16 oz spicy Italian crumbled sausage (raw)
  • 1 cup chopped onion
  • 5 cloves garlic, minced or finely chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika (regular or smoked)
  • 2 tablespoons tomato paste
  • ¼ teaspoon red pepper flakes
  • 1 cup diced carrots
  • 1.5 pounds red or yellow potatoes (not russet), cut into 1-inch pieces
  • 2 cups spinach or kale

Broth and Garnishes

  • 5 cups chicken broth or stock
  • ½ cup heavy cream (can increase up to 1 cup if desired)
  • 4 tablespoons fresh thyme or chopped parsley (for garnish)

Instructions

  1. Cook the Sausage: In a large pot or Dutch oven over medium heat, add the crumbled spicy Italian sausage. Cook until browned and cooked through, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
  2. Sauté Vegetables and Aromatics: Add the chopped onion and minced garlic to the pot with the sausage. Cook for 3-5 minutes until the onions soften and become translucent. Stir in Italian seasoning, paprika, tomato paste, and red pepper flakes and cook for another 1-2 minutes to release their flavors.
  3. Add Carrots and Potatoes: Stir in the diced carrots and the cut potatoes, ensuring they are well coated with the seasonings and tomato paste mixture.
  4. Pour in Broth and Simmer: Pour in the 5 cups of chicken broth or stock, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
  5. Add Greens and Cream: Stir in the spinach or kale and cook for an additional 3-5 minutes until the greens have wilted. Then gently pour in the heavy cream, stirring to incorporate. Heat through gently, but do not boil to prevent curdling of cream.
  6. Season and Garnish: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh thyme or chopped parsley for color and an herbal aroma.

Notes

  • You can substitute chicken broth with vegetable broth for a lighter flavor or to make it partially vegetarian by omitting the sausage and substituting a plant-based protein.
  • Using red or yellow potatoes helps the soup hold their shape better than starchy russet potatoes, which can turn mushy.
  • For a spicier version, increase the red pepper flakes or use hot Italian sausage.
  • If you prefer a thicker soup, mash some of the potatoes in the pot before adding the greens.
  • Fresh herbs such as thyme or parsley added at the end brighten up the soup visually and flavor-wise.

Find it online: https://amandafood.com/sausage-potato-soup-recipe/