A very comforting soup with Italian sausage and potatoes – creamy, delicious, rich, and hearty. Nothing beats a bowl of creamy hot soup, especially in this weather, it’ll warm your very soul and fill you up. Every sip, gulp is full of flavour. An excellent pair to just about anything, very satisfying, and surely complete any meal.
This iconic soup has the perfect balance of flavours and textures. And it’s super simple to prepare, not fussy, something to keep and worthy to give a try.
Ingredients
1-pound mild Italian sausage
2 pounds Russet potatoes, diced
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish
HOW TO MAKE CREAMY ITALIAN SAUSAGE AND POTATO SOUP
Step 1: Cook the Italian sausage in a Dutch oven or large stockpot over medium-high heat until it crumbles. Once done, transfer into a bowl and drain excess grease.
Step 2: Add the cooked sausage back into the pot with chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil, then, adjust the heat to medium. Continue to cook, simmer for approximately 10 to 12 minutes, or until the potatoes are fork-tender.
Step 3: With a slotted spoon, take half of the potatoes out of the pot and into a small mixing bowl. Nicely mash the potatoes and place back into the pot.
Step 4: Add the spinach or kale followed by heavy cream into the pot and season with salt and pepper. Continue to cook for 2 to 3 minutes more or until the veggies are soft.
Step 5: Allow cooling the soup a bit at room temperature. Before serving, sprinkle with Parmesan cheese, black pepper, and drizzle with olive oil. Enjoy!
Ingredients
- 1-pound mild Italian sausage
- 2 pounds Russet potatoes, diced
- 6 cups low-sodium chicken stock
- 3 cups chopped kale or spinach
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- Kosher salt and black pepper, to taste
- Olive oil, for garnish
Instructions
Step 1: Cook the Italian sausage in a Dutch oven or large stockpot over medium-high heat until it crumbles. Once done, transfer into a bowl and drain excess grease.
Step 2: Add the cooked sausage back into the pot with chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil, then, adjust the heat to medium. Continue to cook, simmer for approximately 10 to 12 minutes, or until the potatoes are fork-tender.
Step 3: With a slotted spoon, take half of the potatoes out of the pot and into a small mixing bowl. Nicely mash the potatoes and place back into the pot.
Step 4: Add the spinach or kale followed by heavy cream into the pot and season with salt and pepper. Continue to cook for 2 to 3 minutes more or until the veggies are soft.
Step 5: Allow cooling the soup a bit at room temperature. Before serving, sprinkle with Parmesan cheese, black pepper, and drizzle with olive oil. Enjoy!
