Italian Sausage Potato Soup
Warm up your kitchen with this rich and comforting Italian Sausage Potato Soup, the ultimate one-pot meal that's perfect for cozy evenings. Featuring savory Italian sausage, tender russet potatoes, and the perfect balance of creaminess thanks to heavy cream, this soup is as hearty as it is satisfying. A hint of garlic, sautéed onions, and a sprinkle of crushed red pepper flakes infuse it with bold, vibrant flavors, while fresh spinach adds a burst of color and nutrition. Simmered in a flavorful chicken broth and finished with optional Parmesan cheese for a touch of decadence, this soup comes together in just 50 minutes, making it an easy yet indulgent dinner for your family. Pair it with crusty bread to soak up all the creamy goodness or enjoy it on its own for a truly soul-soothing experience.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 medium, peeled and diced Russet potatoes
- 6 cups Chicken broth
- 1 cup Heavy cream
- 2 cups, fresh Spinach
- 1 tablespoon Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 cup, grated (optional) Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage to the pot, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pot and set aside on a plate, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes to the pot and pour in the chicken broth.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Return the cooked sausage to the pot and stir to combine.
Reduce the heat to low and pour in the heavy cream, stirring until the soup is creamy and well mixed.
If desired, stir in the spinach and cook for 2-3 minutes, until wilted.
Season the soup with salt, black pepper, and crushed red pepper flakes to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 9720 mg | 423% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.7 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 798 mg | 61% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7011 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
