This Potato Soup with Sausage is a rustic, hearty bowl of goodness that bridges the gap between a creamy chowder and a nutrient-rich vegetable stew. While traditional potato soups can be monochromatic and starch-heavy, this version introduces savory Italian sausage and a plethora of greens and veggies to create a balanced, complete meal.
The flavor profile is robust: the fennel and spices from the sausage infuse the creamy broth, while the potatoes act as a comforting canvas. It is a “stick-to-your-ribs” kind of meal that is perfect for chilly evenings, yet it contains enough fiber and vitamins to leave you feeling great. It’s a one-pot wonder that improves with time, making leftovers a treat to look forward to.
Why You’ll Love This Recipe
The Sausage Flavor Boost
Using sausage instead of bacon or plain chicken provides an instant depth of flavor. As the sausage browns, it releases spiced oils that season the entire soup base, meaning you need fewer extra spices and less salt.
“Hidden” Veggies
This recipe is a stealthy way to eat your greens. We pack in kale (or spinach), carrots, and celery. The creaminess of the soup coats the vegetables, making them palatable even for picky eaters who might usually push kale to the side of the plate.
Ingredients
- 1 lb Italian sausage (mild or hot)
- 4 large Russet potatoes, cubed
- 1 whole onion, diced
- 2 stalks celery, sliced
- 2 cups kale, chopped
- 4 cups chicken broth
- 0.5 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 0.5 tsp red pepper flakes
Instructions
- Brown crumbled sausage in a large pot. Remove sausage, keep fat.
- Sauté onion and celery in the fat until soft. Add garlic.
- Add potatoes, broth, and spices. Simmer 15-20 mins until potatoes are tender.
- Mash a few potatoes to thicken. Stir in kale and cooked sausage.
- Stir in cream and heat through. Serve.
Ingredient Highlights & Substitutions
Essential Ingredients
Italian Sausage: Mild or spicy, depending on your preference. Remove the casings and crumble it.
Potatoes: Russet potatoes break down slightly to thicken the soup naturally, while Yukon Golds hold their shape. A mix is often nice.
Kale: A sturdy green that holds up well in hot soup without turning into mush.
Broth & Cream: A mix of chicken broth and a splash of heavy cream (or half-and-half) creates the luxurious texture.
Smart Substitutions
For a lighter version, use turkey sausage and evaporated milk instead of heavy cream. You can substitute the kale with spinach or Swiss chard, but add them in the last 2 minutes of cooking as they wilt faster. For a dairy-free option, use coconut milk—the sausage flavor is strong enough to mask the coconut taste.
If you are looking for more comforting soup recipes, check out this Chicken Noodle Soup Recipe for another classic option.
Step-by-Step Instructions
Prep Phase
Remove sausage from casings. Dice your onion, celery, and carrots. Peel and cube potatoes into bite-sized pieces. Wash and chop the kale, removing the tough stems.
Cooking Phase
Heat a large soup pot or Dutch oven over medium-high heat. Add the crumbled sausage. Cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the onions, carrots, and celery to the pot. Sauté in the sausage fat for 5 minutes until softened. Add garlic and cook for 1 minute.
Add the potatoes, chicken broth, dried oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Mash a few potatoes against the side of the pot to thicken the broth. Stir in the kale and the cooked sausage. Simmer for 5 minutes until kale is wilted. Finally, stir in the cream. Heat through (do not boil) and serve.
Pro Tips for Perfect Results
Technique Secrets
Deglazing: After removing the sausage and sautéing the veggies, there will be brown bits (fond) stuck to the bottom of the pot. When you add the broth, scrape the bottom vigorously with a wooden spoon. Those brown bits are pure flavor gold.
Texture Control: If you like a very thick soup, you can mix a tablespoon of cornstarch with the cream before adding it, or use an immersion blender for just 2-3 pulses.
Common Mistakes to Avoid
Adding the kale too early. Kale needs to cook, but if it boils for 20 minutes with the potatoes, it loses its vibrant color and texture. Add it just before the cream to keep it fresh.
| Nutrient | Amount per Bowl | Benefit |
|---|---|---|
| Protein | 22g | Satiety (Sausage) |
| Vitamin K | 100%+ DV | Bone Health (Kale) |
| Potassium | High | Heart Health (Potatoes) |
| Fiber | 6g | Digestion (Veggies) |
Serving Ideas & Pairings
Presentation & Plating
Ladle into rustic bowls. A grating of fresh Parmesan cheese on top adds a salty, umami finish that pairs perfectly with the sausage.
Pairing Suggestions
Garlic bread is the natural partner for this soup. A simple arugula salad with lemon dressing also helps cut the richness of the cream and sausage.
Frequently Asked Questions
Is this Zuppa Toscana?
It is very similar to the famous Olive Garden soup! The main difference is we often load up more on the veggies (carrots/celery) to make it a fuller meal.
Can I make it spicy?
Use “Hot” Italian sausage and increase the red pepper flakes.
How long does it last?
3-4 days in the fridge. The flavor often improves on day 2.
Conclusion
Potato Soup with Sausage is a powerhouse of flavor and comfort. It transforms humble ingredients into a restaurant-worthy meal that warms you from the inside out, proving that “veggie-packed” can also mean “deliciously indulgent.”
