Creamy Italian Sausage Soup
A rich and hearty soup made with Italian sausage, potatoes, and a creamy broth, perfect for cold nights.
Ingredients
- 1 lb 450g Italian sausage (mild or spicy)
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups 950ml chicken broth
- 4 medium potatoes diced
- 1 cup 240ml heavy cream
- 2 cups 480ml milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional, for spice
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach or kale chopped
- 2 tablespoons butter
- 1/4 cup 30g grated Parmesan cheese
- 1 tablespoon all-purpose flour for thickening, optional
- Chopped parsley for garnish
Instructions
Brown the Sausage:
- In a large pot, cook Italian sausage over medium heat until browned.
- Drain excess grease and set aside.
Sauté Aromatics:
- Melt butter in the same pot, then add onions and garlic.
- Sauté for 2-3 minutes until soft and fragrant.
Build the Soup Base:
- Sprinkle in flour and stir for 1 minute to form a light roux.
- Gradually pour in chicken broth, stirring continuously.
Cook the Potatoes:
- Add diced potatoes, season with salt, pepper, Italian seasoning, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
Make it Creamy:
- Stir in heavy cream, milk, and Parmesan cheese, mixing well.
- Return cooked sausage to the pot.
Add the Greens:
- Stir in chopped spinach or kale and cook for 2-3 minutes until wilted.
Serve & Garnish:
- Ladle into bowls and top with fresh parsley and extra Parmesan.
- Serve with crusty bread or garlic toast!
Notes
- For a thicker soup: Mash a few potatoes before adding the cream.
- For a lighter version: Use half-and-half instead of heavy cream.
- Storage: Refrigerate for 3-4 days, or freeze for up to 2 months.
- Substitutions: Swap kale for spinach or use turkey sausage instead of pork sausage.