Italian Sausage Potato Soup (Printer-friendly)

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

# What You Need:

→ Meats

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

→ Vegetables

02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 5 oz fresh kale, 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 tbsp olive oil

→ Seasonings

10 - 1 tsp crushed red pepper flakes (optional)
11 - Salt and 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 crumbles with a wooden spoon, and cook until browned throughout, about 5 minutes. Transfer the sausage to a plate and set aside.
02 - In the same pot, cook the diced onion until translucent, 3 to 4 minutes. Add the minced garlic and stir for 1 minute until fragrant.
03 - Add the sliced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
04 - Return the browned sausage to the pot and add the chopped kale. Simmer for an additional 5 minutes until the kale is wilted and tender.
05 - Reduce the heat to low and stir in the heavy cream. Season with crushed red pepper flakes, salt, and black pepper to taste. Heat through gently without boiling.
06 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve with crusty bread alongside.

# Expert Tips:

01 -
  • The creamy broth combined with crumbled sausage and tender potatoes is the kind of meal that makes people go quiet after the first spoonful.
  • It comes together in under an hour with basic grocery store ingredients and zero fancy technique.
  • Leftovers taste even better the next day when the flavors have had time to mingle overnight.
02 -
  • Never let the soup boil after adding the cream or it will curdle and look broken instead of silky.
  • Slice the potatoes fairly thin and evenly so they all finish cooking at the same time without turning to mush.
03 -
  • Remove the sausage casings by slicing lengthwise with a sharp knife and peeling them off, it takes thirty seconds and is far less messy than trying to squeeze the meat out.
  • Let the soup rest off the heat for ten minutes before serving, the texture becomes impossibly creamy as it cools slightly.

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