Italian Sausage Potato Soup (Printable)

Hearty Italian soup with sausage, potatoes, kale, and creamy broth for cozy weeknight dinners.

# What You'll Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 5 oz fresh kale, stems removed and chopped

→ Dairy

06 - 1 cup heavy cream
07 - 1 oz grated Parmesan cheese (optional, for serving)

→ Liquids

08 - 5 cups low-sodium chicken broth
09 - 1 tablespoon olive oil

→ Seasonings

10 - 1 teaspoon crushed red pepper flakes (optional)
11 - Kosher salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it into small crumbles with a wooden spoon. Cook until deeply browned on all sides, about 5 minutes. Transfer the sausage to a plate lined with paper towels and set aside, leaving the rendered drippings in the pot.
02 - In the same pot with the reserved drippings, add the diced onion and cook over medium heat, stirring occasionally, until soft and translucent, 3 to 4 minutes. Add the minced garlic and stir continuously for 1 minute until fragrant, being careful not to let it brown.
03 - Add the sliced potatoes and chicken broth to the pot. Bring the liquid to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 12 to 15 minutes, or until the potatoes are fork-tender but still hold their shape.
04 - Return the browned sausage to the pot along with the chopped kale. Stir to combine and continue simmering for an additional 5 minutes until the kale has wilted and turned bright green, and the sausage is heated through.
05 - Reduce the heat to low and slowly pour in the heavy cream, stirring gently to incorporate. Season with crushed red pepper flakes, kosher salt, and freshly ground black pepper to taste. Allow the soup to warm through for 2 to 3 minutes, making sure it never reaches a boil to prevent the cream from separating.
06 - Ladle the hot soup into warmed bowls and finish with a generous sprinkle of grated Parmesan cheese. Serve immediately with crusty bread alongside.

# Expert Suggestions:

01 -
  • It comes together in under an hour with everyday ingredients you probably already have.
  • The creamy broth mixed with crumbled sausage tastes like something you would pay sixteen dollars for at a restaurant.
02 -
  • Never let the soup boil after adding cream, it will separate and look curdled instead of silky.
  • Slice the potatoes thin and uniform so every spoonful has a tender piece without any chalky chunks.
03 -
  • A splash of dry white wine deglazed into the pot after browning the sausage adds a layer of acidity that makes the whole bowl more interesting.
  • Let the soup rest off the heat for ten minutes before serving so the broth thickens slightly and the flavors settle together.

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