Cozy Italian Sausage and Potato Soup

If you’re searching for a dish that delivers big comfort and bold flavor in every spoonful, look no further than this Cozy Italian Sausage and Potato Soup – Easy & Hearty! Imagine a steaming bowl of creamy broth swirling with savory sausage, tender potatoes, and vibrant greens—all made in just one pot. It’s a guaranteed crowd-pleaser that brings all the cozy vibes of Tuscany to your table, yet couldn’t be simpler to pull together on a busy night. Whether you’re curling up solo or feeding a hungry crew, get ready to add this family-favorite soup to your regular rotation!

Main Ingredients:
1 lb Italian sausage (mild or spicy)
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, diced (Yukon Gold or Russet work best)
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
Seasonings:
2 cups kale or spinach, chopped
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional, for heat)
1 tbsp olive oil (if needed, for sautéing)
Garnish:
1/2 cup grated Parmesan cheese

Instructions:
Cook the Sausage & Aromatics – Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon. If needed, drain excess grease. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
Simmer the Potatoes – Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are fork-tender.
Finish with Cream & Greens – Stir in the heavy cream and chopped kale/spinach. Let it simmer for 5 more minutes, until the greens are wilted. Season with salt, black pepper, and red pepper flakes (if using).
Serve & Enjoy! – Ladle into bowls, garnish with Parmesan cheese, and serve warm with crusty bread.

Notes:
– Spicier Version: Use hot Italian sausage and extra red pepper flakes.
– Make it Lighter: Swap heavy cream for half-and-half or whole milk.
– Low-Carb Option: Replace potatoes with cauliflower florets.
– Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Please follow & like us: