Description
This hearty Sausage Potato Soup is a comforting blend of spicy Italian sausage, tender potatoes, and fresh vegetables simmered in a flavorful broth. Perfect for chilly days, it features a delightful mix of herbs, tomato paste, and cream for a rich, satisfying meal that’s easy to prepare and packed with savory goodness.
Ingredients
Scale
Sausage and Vegetables
- 16 oz spicy Italian crumbled sausage, raw
- 1 cup chopped onion
- 5 cloves garlic, minced or finely chopped
- 1 cup diced carrots
- 1.5 pounds red or yellow potatoes (not russet), cut into 1-inch pieces
- 2 cups spinach or kale
Seasonings and Broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 5 cups chicken broth or stock
Finishing Touches
- ½ cup heavy cream (up to 1 cup, if desired)
- 4 tablespoons fresh thyme or chopped parsley (for garnish)
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, cook the 16 oz of spicy Italian sausage, breaking it up with a spoon until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Sauté the aromatics: Add the chopped onion, minced garlic, and diced carrots to the pot with the sausage. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant.
- Add seasonings and tomato paste: Stir in 1 tablespoon Italian seasoning, 1 teaspoon paprika, 2 tablespoons tomato paste, and ¼ teaspoon red pepper flakes. Cook for 2 minutes to deepen the flavors, stirring constantly.
- Add potatoes and broth: Add the 1.5 pounds of cut potatoes and 5 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for about 20-25 minutes, or until potatoes are tender when pierced with a fork.
- Add greens and cream: Stir in the 2 cups of spinach or kale and cook for an additional 3-5 minutes until wilted. Then, add ½ cup of heavy cream (or up to 1 cup for a richer soup), stirring to combine and heat through.
- Garnish and serve: Remove the soup from heat. Ladle into bowls and garnish each serving with 4 tablespoons of fresh thyme or chopped parsley for a fresh, vibrant finish.
Notes
- For a thicker soup, mash some of the cooked potatoes against the side of the pot before adding the greens.
- Adjust the amount of red pepper flakes for more or less heat according to your taste.
- This soup freezes well; store in an airtight container for up to 3 months.
- Use low-sodium chicken broth to control sodium content.
- For a dairy-free version, omit the heavy cream or substitute with coconut milk or a plant-based cream alternative.
Keywords: sausage potato soup, spicy sausage soup, hearty soup, Italian sausage recipe, comfort food, creamy potato soup