Hearty Italian Sausage Potato Soup

$- 1 lb Italian sausage (mild or spicy) - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 medium potatoes, peeled and cubed - 4 cups chicken or vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 2 cups kale, chopped - Salt and pepper to taste - Fresh parsley for garnish Italian sausage is the star of this soup. It adds a rich and savory flavor. You can choose mild or spicy sausage based on your taste. Next, olive oil helps to cook the sausage and adds healthy fat. Diced onion and minced garlic bring sweetness and aroma to the mix. Potatoes are the heartiness in this dish. They give it a satisfying texture. I like to use Yukon Gold or Russet potatoes for the best results. For the liquid, I recommend using chicken broth for depth. Vegetable broth works well for a lighter option. Heavy cream makes the soup rich and creamy. If you prefer a lighter choice, coconut milk adds a nice flavor. Seasonings like dried oregano and thyme enhance the taste. Fresh kale adds color and nutrition. Finally, salt and pepper balance everything out, bringing all the flavors together. Don’t forget fresh parsley for a bright finish! {{ingredient_image_1}} Cooking the sausage Start with a large pot or Dutch oven. Heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of Italian sausage. Break it up with a spoon. Cook until it turns brown, which takes about 5 to 7 minutes. Sautéing the onion and garlic Next, add 1 medium diced onion to the pot. Sauté until it softens, about 3 to 4 minutes. Then, mix in 3 minced garlic cloves and cook for another minute. This step brings out the rich flavors. Adding potatoes and broth Now, it's time for the star ingredients. Add 4 medium peeled and cubed potatoes into the pot. Pour in 4 cups of chicken or vegetable broth. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Don't forget a pinch of salt and pepper. Bring this mixture to a boil, then lower the heat to a simmer. Seasoning and simmering Let the soup simmer for about 15 to 20 minutes. You want the potatoes to be tender. This is where the flavors meld together beautifully. Incorporating kale and cream After the potatoes soften, stir in 2 cups of chopped kale. Then, add 1 cup of heavy cream or coconut milk for a lighter option. Let it simmer for another 5 minutes. This adds creaminess and richness to your soup. Adjusting seasonings Finally, taste the soup and adjust the salt and pepper as needed. A little extra seasoning can make all the difference in flavor. Choosing the right sausage makes a big difference. You can pick mild or spicy Italian sausage. Mild sausage offers a nice, balanced flavor. Spicy sausage adds a kick that wakes up the soup. It’s all about what you like! For potatoes, I recommend using Yukon Gold or Russets. Yukon Golds are creamy and hold their shape well. Russets are starchy and become tender. Both types add great texture and flavor to the soup. Using a Dutch oven is my favorite way to cook this soup. It heats evenly and keeps the soup warm. You can also use a traditional pot, but the Dutch oven gives better results. If you live at a high altitude, you may need to adjust the cooking time. Water boils at a lower temperature up high. This means potatoes may take longer to cook. Just check for tenderness to know when they’re done. Pair this soup with crusty bread for a filling meal. Bread soaks up the delicious broth and makes each bite better. A simple side salad also adds a fresh touch. For garnishing, sprinkle fresh parsley on top just before serving. It adds a pop of color and brightens the soup. You can also throw in some grated cheese for extra richness. Enjoy every spoonful! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of your soup significantly compared to dried or frozen options. Customize Your Broth: Experiment with different broths, such as homemade chicken broth or vegetable broth, to enhance the soup's depth of flavor. Balance the Creaminess: If using heavy cream, consider adding a splash of lemon juice or vinegar at the end for a touch of acidity that balances the richness. Store for Later: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if it thickens too much. {{image_2}} You can easily adjust this soup to fit your needs. To make it dairy-free, swap the heavy cream for coconut milk. This keeps the soup creamy while adding a hint of sweetness. If you want to use different greens, kale is great, but you can try spinach or Swiss chard too. Just add them near the end of cooking. Want some heat? Add chili flakes or diced peppers to the soup. This gives it a nice kick. You can also play with herbs. Try adding fresh basil, rosemary, or even parsley. Each herb brings a unique flavor that can change the whole dish. Looking for variety? Use different proteins like turkey or chicken instead of sausage. These options make the soup lighter. You can also turn this soup into a stew. Just add less broth and cook it longer. This gives you a hearty meal that's perfect for cold days. To store leftovers, let the soup cool first. Then, pour it into a container. I recommend using airtight glass or plastic containers. These keep the soup fresh and tasty. Make sure to label the container with the date. This way, you won’t forget when you made it. To freeze the soup, let it cool completely. Then, place it in freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn. When you want to eat it, take the soup out of the freezer. Thaw it overnight in the fridge or use the microwave. Reheat the soup on the stove until hot. Stir it gently to keep it smooth. In the fridge, this soup lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Always check for signs of spoilage before eating. If you see any mold or it smells off, it’s best to toss it. Enjoy this hearty soup while it's still fresh! Yes, you can make this soup ahead of time. It tastes even better the next day. To store it, let the soup cool completely. Then, pour it into airtight containers. Keep it in the fridge for up to three days. When you want to eat it, reheat it on the stove. Stir it often and heat until warm. Crusty bread is great with this soup. Baguette or ciabatta works well. You can also try garlic bread for extra flavor. These breads soak up the soup nicely. Serve them warm on the side for a perfect meal. Yes, you can add other veggies. Carrots and celery add nice flavors. Spinach or Swiss chard are good greens too. If you want to swap potatoes, use sweet potatoes for a twist. Just chop them small so they cook fast. Feel free to mix and match! This blog post covered how to make a hearty soup with simple steps and fresh ingredients. You learned about key ingredients like Italian sausage, potatoes, and greens. I provided tips on cooking techniques, serving ideas, and even variations. Remember, customization is key; feel free to swap in your favorite veggies or spices. With the right storage tips, your soup can last for days. Enjoy cooking and savoring this delicious meal!$

Hearty Italian Sausage Potato Soup

A comforting and hearty soup made with Italian sausage, potatoes, and kale, perfect for chilly days.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Ingredients

1 lb Italian sausage, casings removed
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
4 cups chicken or vegetable broth
2 cups kale, chopped
1 cup heavy cream or coconut milk
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage, breaking it up with a spoon, and sauté until browned (about 5-7 minutes).
Stir in the diced onion and cook until softened (about 3-4 minutes).
Add the minced garlic and cook for an additional minute until fragrant.
Add the cubed potatoes, broth, oregano, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to a simmer.
Cook for about 15-20 minutes or until the potatoes are tender.
Stir in the chopped kale and heavy cream (or coconut milk) and simmer for another 5 minutes. Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

Ladle the soup into large bowls, and finish with a sprinkle of freshly chopped parsley. Serve with crusty bread on the side for a complete meal.

Keyword Italian, kale, potato, sausage, soup