Description
This hearty Sausage Potato Soup combines spicy Italian sausage with tender potatoes, fresh vegetables, and a creamy broth enriched with tomato paste and herbs. Perfect for a comforting lunch or dinner, this soup balances bold flavors and simple ingredients for a satisfying meal.
Ingredients
Scale
Meat and 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
Seasonings and Broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 5 cups chicken broth or stock
- 4 tablespoons fresh thyme or chopped parsley (for garnish)
Dairy
- ½ cup heavy cream (up to 1 cup if desired)
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, brown the 16 oz spicy Italian sausage, breaking it up into crumbles as it cooks until fully cooked and browned. Drain excess fat if needed.
- Sauté the aromatics: Add 1 cup chopped onion and 5 cloves minced garlic to the pot with the sausage. Cook, stirring frequently, until the onions are translucent and fragrant, about 3-4 minutes.
- Add seasonings and tomato paste: Stir in 1 tablespoon Italian seasoning, 1 teaspoon paprika, 2 tablespoons tomato paste, and ¼ teaspoon red pepper flakes. Cook for 1-2 minutes, allowing the tomato paste to deepen in flavor.
- Add vegetables and broth: Stir in 1 cup diced carrots and 1.5 pounds of diced red or yellow potatoes. Pour in 5 cups chicken broth or stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the soup: Cover and let the soup simmer gently for 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- Incorporate greens and cream: Stir in 2 cups of spinach or kale and ½ cup heavy cream. Cook for an additional 3-5 minutes until the greens have wilted and the soup is heated through. Add up to 1 cup cream if a richer texture is desired.
- Garnish and serve: Remove from heat and sprinkle 4 tablespoons fresh thyme or chopped parsley on top for color and fresh flavor. Serve hot.
Notes
- Use red or yellow potatoes for better texture and flavor as they hold up well in soup.
- Adjust the amount of red pepper flakes to control the soup’s spice level.
- For a dairy-free version, replace heavy cream with coconut cream or omit entirely.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Add more broth or cream to adjust the soup’s thickness to your preference.
Keywords: sausage potato soup, spicy Italian sausage soup, creamy potato soup, hearty soup recipe, homemade sausage soup