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Sausage Potato Soup

Sausage potato soup with tender Yukon gold potatoes and a creamy broth, simmered until thick and comforting. Brown Italian sausage, wilt kale, then finish with white beans, heavy cream, parmesan, and olive oil.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Potatoes and aromatics
  • 3 lb Yukon gold potatoes, peeled and cubed
  • 1 onion, diced
  • 4 garlic, minced
Greens and beans
  • 1 bunch kale or spinach, stems removed and torn
  • 1 can (14 oz) white beans, drained
Broth and seasonings
  • 5 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 Salt and pepper to taste
Cream and serving
  • 1 cup heavy cream
  • 1 Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build flavor
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up, until browned and cooked through, about 6-8 minutes; drain excess fat and remove.
  2. Sauté the diced onion in the same pot for 4 minutes, then add the minced garlic and red pepper flakes and cook 1 minute.
Simmer until potatoes are tender
  1. Add the chicken broth, cubed Yukon gold potatoes, and Italian seasoning, bring to a boil, then simmer 18-20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup.
Finish creamy with beans and greens
  1. Stir in the drained white beans and heavy cream.
  2. Return the cooked sausage to the pot, add the torn kale (or spinach), and cook 3-4 minutes until wilted.
  3. Season with salt and pepper to taste, then serve topped with parmesan and a drizzle of olive oil.

Notes

For the creamiest texture, mash the potatoes right after the simmer and before adding the beans and cream—this thickens the broth without turning it gluey. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid curdling. Freeze up to 2 months, but the texture may be slightly softer after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be creamier than broth, but slightly less rich).