Description
This hearty Sausage Potato Soup combines spicy Italian sausage with tender potatoes, fresh vegetables, and a hint of cream for a comforting and flavorful meal. Perfect for cool evenings, this soup is infused with aromatic herbs and a touch of heat from paprika and red pepper flakes, creating a well-balanced and satisfying dish.
Ingredients
Scale
Meat & Vegetables
- 16 oz spicy Italian crumbled sausage, raw
- 1 cup chopped onion
- 5 cloves garlic, minced or finely chopped
- 1 cup diced carrots
- 1.5 pounds red or yellow potatoes (not russet), cut into 1-inch pieces
- 2 cups spinach or kale
Spices & Herbs
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
- 4 tablespoons fresh thyme or chopped parsley (for garnish)
Liquids & Others
- 2 tablespoons tomato paste
- 5 cups chicken broth or stock
- ½ cup heavy cream (can increase up to 1 cup depending on desired creaminess)
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, brown the crumbled spicy Italian sausage until fully cooked and slightly crispy. Drain excess fat if necessary and set the sausage aside.
- Sauté vegetables and aromatics: In the same pot, add chopped onion and garlic. Cook until onions are translucent and fragrant, about 3-4 minutes.
- Add seasoning and tomato paste: Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. Cook for 1-2 minutes to enhance the flavors.
- Combine broth and vegetables: Pour in the chicken broth, then add the diced carrots and cubed potatoes. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered until the potatoes and carrots are tender, about 20-25 minutes.
- Return sausage and add greens: Add the cooked sausage back into the pot along with the spinach or kale. Stir and cook until the greens wilt, about 5 minutes.
- Finish with cream: Lower the heat and stir in the heavy cream. Heat gently for another 3-5 minutes, making sure the soup doesn’t boil to prevent the cream from curdling.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh thyme or chopped parsley for a fresh, colorful finish.
Notes
- You can substitute kale or spinach based on preference or availability.
- If you prefer a thicker soup, mash some of the potatoes before adding the greens and cream.
- Adjust the cream quantity depending on how rich and creamy you want the soup.
- Use low-sodium chicken broth to control the saltiness.
- For a milder soup, reduce or omit the red pepper flakes.
Keywords: Sausage Potato Soup, Spicy Sausage Soup, Hearty Potato Soup, Italian Sausage Soup, Creamy Potato Soup