Sausage and Potato Soup
This sausage and potato soup combines Italian sausage, tender potatoes, and fresh vegetables in a creamy, flavorful broth. Ready in just 45 minutes on the stovetop or effortlessly made in a crockpot, it's the perfect comfort food for chilly days or whenever you need a satisfying, hearty meal that actually tastes even better the next day.
Ingredients
- 1 pound Italian sausage casings removed (sweet or hot, your preference)
- 1 tablespoon olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 2 pounds potatoes Yukon Gold or russet, peeled and diced into ½-inch cubes
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach or kale roughly chopped
- 1 tablespoon fresh parsley chopped (plus more for garnish)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Crusty bread for serving
Instructions
Stovetop Method
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then add the Italian sausage. Break it into smaller pieces with a wooden spoon as it cooks until browned, about 5-7 minutes.
- Add the diced onion, carrots, and celery to the pot with the sausage. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce heat to low and stir in the heavy cream or half-and-half. Allow the soup to gently warm through, but don't let it boil after adding the dairy.
- Add the chopped spinach or kale, and cook for another 2-3 minutes until the greens are wilted but still bright.
- Stir in the fresh parsley and thyme. Season with salt and black pepper to taste, keeping in mind that the sausage and broth already contain salt.
- Ladle into bowls and top with grated Parmesan cheese and additional fresh herbs if desired. Serve with crusty bread for dipping.
Crockpot Method
- Brown the sausage in a skillet over medium-high heat, breaking it into crumbles as it cooks. Transfer to your slow cooker.
- In the same skillet, sauté the onion, carrots, and celery for about 5 minutes until softened. Add the garlic and cook for 30 seconds more.
- Transfer the vegetables to the slow cooker with the sausage.
- Add the potatoes, Italian seasoning, red pepper flakes, and chicken broth to the slow cooker. Stir to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender.
- During the last 30 minutes of cooking, stir in the heavy cream or half-and-half.
- In the last 5 minutes, add the chopped spinach or kale, parsley, and thyme. Stir until the greens are wilted.
- Season with salt and black pepper to taste before serving.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot or blend about 1 cup of the soup and return it to the pot.
- To make this lighter, substitute the heavy cream with half-and-half or whole milk.
- The soup will thicken as it sits, especially if made with russet potatoes. When reheating, you may need to add a splash of broth or milk to thin it to your desired consistency.
- For extra flavor, add a Parmesan rind to the soup while it simmers, then remove before serving.
- This soup freezes well if you omit the dairy. Add the cream after thawing and reheating.