Italian Sausage and Potato Soup
This Italian Sausage and Potato Soup is warm, hearty, and SO EASY! A creamy, savory one-pot meal perfect for cozy evenings and simple weeknight dinners.
Equipment
- Large Pot or Dutch Oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 1 pound turkey Italian sausage casings removed
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium potatoes diced, Yukon Gold or Russet
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach chopped
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon of olive oil in your large pot over medium heat. Add the turkey Italian sausage, breaking it up with your spoon as it cooks. Cook until browned and cooked through, about 5–7 minutes. Once browned, transfer the sausage to a bowl and set aside, leaving the flavorful drippings in the pot.
- In the same pot, add the chopped onion. Sauté over medium heat until softened and translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant, stirring frequently to avoid burning.
- Stir in the diced potatoes, then pour in the 4 cups of chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently until the potatoes are tender, roughly 15–20 minutes.
- Once the potatoes are soft, return the browned sausage to the pot. Stir in the heavy cream and allow the soup to warm through without boiling. The cream adds a lovely richness that balances the spices and sausage perfectly.
- Finally, stir in the chopped fresh spinach. Let it wilt gently in the hot soup, about 2–3 minutes. Taste and adjust seasoning with more salt and pepper if needed. Your Italian Sausage and Potato Soup is now ready to serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months; omit spinach when freezing and add fresh spinach when reheating.
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.