Creamy Italian Sausage and Potato Soup
This Creamy Italian Sausage and Potato Soup is comfort in a bowl. You know those nights when you just want something warm and filling, something that makes you feel cozy from the inside out? This soup is made for those moments. It’s packed with savory Italian sausage, tender chunks of potato, and fresh greens like kale or spinach, all soaking in a creamy, dreamy broth. The trick to getting that perfect, thick texture? Just mash a few of the potatoes right into the soup—it makes it super creamy without needing loads of cream. Add a sprinkle of parmesan, a dash of black pepper, and a drizzle of olive oil on top, and you’ve got yourself a bowl of pure comfort. It’s easy, it’s delicious, and honestly, it’s like a little hug with every spoonful.
6 Servings
Ingredients
- 1 lb mild Italian sausage
- 2 lbs Russet potatoes diced small
- 6 c low-sodium chicken stock
- 3 c finely chopped kale or spinach
- 1 c heavy cream
- 1/2 c shredded parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Drizzle of extra virgin olive oil for garnish
Instructions
Brown the Sausage:
- In a large stockpot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up as it browns until it’s crumbled and fully cooked. Once done, use a slotted spoon to scoop the sausage out, leaving behind any extra drippings in the pot.
Add the Potatoes and Stock:
- Return the sausage to the pot, then add the diced Russet potatoes, chicken stock, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Heat it up until it starts bubbling, then turn the heat down to medium. Let it simmer until the potatoes are tender—this should take about 10–12 minutes.
Mash Half of the Potatoes:
- Using the slotted spoon, scoop out half of the cooked potatoes and place them in a bowl. Mash these potatoes thoroughly, then stir them back into the pot to add a creamy texture to the soup.
Add the Greens and Cream:
- Stir in the chopped kale or spinach and pour in the heavy cream. Season with salt and pepper, adding a little at a time until the flavor is just right for you. Continue cooking for another 2–3 minutes, just until the greens are tender and everything is well combined.
Serve and Garnish:
- Ladle the soup into bowls, then top each serving with a sprinkle of shredded parmesan cheese, an extra dash of black pepper, and a light drizzle of extra virgin olive oil. Enjoy!
Notes
Good news—this recipe is almost naturally gluten-free! The only thing you might need to double-check is the sausage. Sometimes Italian sausage can have hidden fillers or breadcrumbs, so look for a certified gluten-free option or check the ingredients to be sure. Also, make sure your chicken stock is gluten-free, as some brands add gluten as a thickener. With these two easy checks, you’ll have a hearty, gluten-free version of this cozy, creamy soup that everyone can enjoy!