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Creamy Sausage and Potato Soup

Creamy Sausage and Potato Soup

iamwinfred
This Creamy Sausage and Potato Soup is the ultimate fall comfort food, inspired by Olive Garden's Zuppa Toscana. With savory Italian sausage, tender potatoes, and fresh kale in a rich, velvety cream broth, it's ready in just 35 minutes and made in one pot. It's hearty, crowd-pleasing, and perfect for busy weeknights or meal prep, since the leftovers taste just as good the next day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 450 kcal

Equipment

  • Large pot or Dutch oven A heavy pot holds heat evenly, which helps the sausage brown nicely and keeps the cream from scorching.
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle For serving

Ingredients
  

  • 1 lb Italian sausage 453g, mild or spicy, casings removed if needed
  • 4 medium potatoes Yukon Gold or Russet, about 2 lbs or 900g, cubed into ½-inch pieces
  • 1 medium onion diced
  • 4 cups chicken broth 960ml
  • 1 cup heavy cream 240ml
  • 2 cups kale stems removed and leaves chopped
  • 2 tablespoons extra virgin olive oil
  • salt and black pepper to taste
  • grated Parmesan for garnish, optional

Instructions
 

  • Rinse and scrub the potatoes, then cut them into bite-sized ½-inch cubes. Peel and dice the onion, remove the kale stems and roughly chop the leaves, and measure out the broth and cream.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, break it into small pieces with a wooden spoon, and cook for 5 to 7 minutes until browned and no longer pink. Spoon out excess fat, leaving about 1 tablespoon behind.
  • Add the diced onion to the pot and stir to coat in the drippings. Cook for 3 to 4 minutes, stirring often, until softened and translucent, scraping up any browned bits from the bottom.
  • Add the cubed potatoes and stir to combine. Pour in the chicken broth, making sure the potatoes are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes until the potatoes are fork-tender.
  • Pour in the heavy cream and stir gently. Add the chopped kale and stir until mixed in. Simmer uncovered for 3 to 5 minutes until the kale wilts and the soup thickens slightly, keeping the heat low so the cream does not boil. Season with salt and black pepper to taste.
  • Ladle the hot soup into bowls and garnish with black pepper or grated Parmesan if desired. Serve right away.

Notes

  • Choose the right sausage: Mild Italian sausage is great for a family-friendly flavor, while spicy sausage adds a nice kick.
  • Cut potatoes evenly: Uniform ½-inch cubes cook at the same rate, so you avoid mushy or undercooked pieces.
  • Do not skip the kale: It adds texture and nutrients, but do not overcook it. It should be tender, not soggy.
  • Adjust the creaminess: For a thicker soup, reduce the chicken broth to 3½ cups or mash a few potatoes with a potato masher before adding the cream.
  • Taste as you go: Sausage and broth are already salty, so season gradually and taste before serving.
  • Storage: Store in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth if it thickens too much, and avoid boiling so the cream does not curdle.
  • Slow cooker method: Brown the sausage and sauté the onion first, then add to a slow cooker with the potatoes and broth. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then stir in the cream and kale 15 minutes before serving.
  • Variations: Swap the sausage for turkey sausage or chorizo, use spinach or Swiss chard instead of kale, replace heavy cream with coconut milk for a dairy-free version, or add carrots, celery, or mushrooms for extra heartiness.
  • Make it gluten-free: This recipe is naturally gluten-free as long as your chicken broth and Italian sausage are gluten-free. Always check the labels.

Nutrition

Serving: 1BowlCalories: 450kcalCarbohydrates: 28gProtein: 15gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 85mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 60IUVitamin C: 40mgCalcium: 8mgIron: 10mg
Keyword creamy sausage and potato soup, easy weeknight dinner, fall comfort food, one pot soup, zuppa toscana copycat
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