This hearty soup brings together tasty Italian sausage and tender potatoes for a warm bowl of comfort. It’s like a hug in a bowl on chilly days!
I love how it fills the kitchen with delicious scents that make everyone wander in, hoping for a taste. Pair it with some crusty bread for dipping—yummy!
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup! You can use mild or spicy depending on your taste. If you’re looking for a lighter option, turkey or chicken sausage works well too. For a vegetarian twist, try using plant-based sausage alternatives.
Potatoes: Russet potatoes are great here for their creaminess. If you need a quicker cooking time or want a firmer texture, consider using Yukon Gold or red potatoes instead. They hold their shape well!
Spinach or Kale: Fresh spinach gives a nice touch, but kale adds a more robust flavor. If neither is available, you can use frozen spinach – just make sure to thaw and drain it first. Even Swiss chard could work nicely!
Half-and-Half or Milk: This adds creaminess to the soup. If you’re dairy-free, almond, soy, or coconut milk can be good substitutes. Just be cautious of the flavors they bring along!
How Can I Perfectly Cook My Potatoes in the Soup?
Cooking potatoes to the right tenderness in soup is key. Here’s how to nail it:
- Cut your potatoes into even 1-inch cubes to ensure they cook uniformly.
- Add them to the pot after sautéing the sausage and onion, then cover with broth and water.
- Bring to a gentle boil, then lower the heat and cover. Cook for about 20 minutes.
- Check with a fork; they should be tender but not falling apart. If they are, you’ve done it right!
Following these steps will give you perfectly tender potatoes in your comforting soup!
Cozy Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 4 large russet potatoes, peeled and diced into 1-inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) water
- 1 cup (240 ml) half-and-half or whole milk (optional for creaminess)
- 1 cup diced tomatoes (fresh or canned)
- 2 cups fresh spinach or kale, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and about 30 minutes to cook. In total, you’ll spend around 45 minutes from start to finish, including the time needed for everything to simmer together perfectly. It’s a quick and satisfying meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until it’s browned and cooked through, which takes about 5-7 minutes. This adds flavor to your soup right from the start!
2. Sauté the Onion:
Once the sausage is cooked, you may want to remove some excess grease if there’s too much in the pot. Then, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add Garlic and Herbs:
Next, stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if you like it spicy! Cook for about 1 minute, just until the garlic is fragrant. This step fills your kitchen with wonderful aromas!
4. Combine the Main Ingredients:
Add the diced potatoes, diced tomatoes, bay leaf, chicken broth, and water to the pot. Stir everything well to combine. Bring the mixture to a boil. Once boiling, reduce the heat to low.
5. Simmer:
Cover the pot and let it simmer until the potatoes become fork-tender, which will take about 20 minutes. Make sure to check them occasionally!
6. Add Greens:
After the potatoes are tender, remove the bay leaf from the soup. Stir in the fresh spinach or kale and let it cook until just wilted, about 3-5 minutes.
7. Creamy Perfection:
If you’re using half-and-half or milk, stir it in now to create a creamy texture. Warm everything through, but avoid boiling the soup again once you add the dairy.
8. Season to Taste:
Taste your soup and add salt and freshly ground black pepper to your liking. This is the final touch to make it just right!
9. Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley and Parmesan cheese if desired. It adds a lovely finishing touch!
10. Enjoy!
Serve the soup warm, ideally with some crusty bread for dipping. Enjoy your cozy, comforting bowl of Italian sausage and potato soup with your loved ones!
Can I Use Ground Turkey or Chicken Instead of Italian Sausage?
Absolutely! Ground turkey or chicken can be a great substitute for a lighter soup. Just season it with Italian herbs and a bit of salt and pepper to mimic the flavors of traditional Italian sausage.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, skip the sausage altogether and use a plant-based sausage or simply omit it. You can also add extra vegetables like bell peppers or mushrooms for added flavor and texture!
Can I Freeze Leftover Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer to an airtight container or freezer bag. Store for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove, adding a little broth or water if it’s too thick.
How Can I Thicken the Soup?
If you’d like a thicker consistency, you can mash some of the potatoes in the soup with a fork or an immersion blender, or you can add a slurry of cornstarch mixed with a little water and cook until thickened.
