hit tracker

Cozy Italian Sausage & Potato Soup

by

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Easy
Cost: $$

Ingredients

For the Soup Base:

  • 1 lb (450g) Italian sausage, casings removed (mild or hot, based on preference)

  • 1 tablespoon olive oil

  • 1 large yellow onion, diced

  • 2 medium carrots, peeled and diced

  • 2 large celery stalks, diced

  • 4 cloves garlic, minced

  • ¼ cup (60 ml) dry white wine (optional, but recommended)

  • 6 cups (1.4 L) low-sodium chicken broth

  • 1 (14.5 oz / 411g) can diced tomatoes, with their juices

  • 2 teaspoons Italian seasoning

  • 1 teaspoon dried oregano

  • 1 bay leaf

  • Salt and freshly ground black pepper to taste

For the Hearty Add-Ins:

  • 1 ½ lbs (680g) Yukon Gold potatoes, peeled and cut into ½-inch cubes

  • 1 bunch Lacinato (Tuscan) kale or curly kale, stems removed, leaves chopped (about 4 packed cups)

  • ½ cup (120 ml) heavy cream or full-fat coconut milk (for dairy-free)

For Finishing & Serving:

  • Freshly grated Parmesan or Pecorino Romano cheese

  • Chopped fresh parsley or basil

  • Red pepper flakes

  • A loaf of crusty bread or garlic bread

Instructions

Step 1: Brown the Sausage

  1. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the olive oil.

  2. Add the Italian sausage (removed from casings) to the pot. Use a wooden spoon to break it up into bite-sized crumbles. Cook for 6-8 minutes, stirring occasionally, until deeply browned and cooked through.

  3. Using a slotted spoon, transfer the browned sausage to a clean plate, leaving the rendered fat in the pot.

Step 2: Sauté the Aromatics (The Soffritto)

  1. Reduce the heat to medium. To the fat in the pot, add the diced onion, carrot, and celery. Season with a pinch of salt and pepper.

  2. Cook, stirring frequently, for 6-7 minutes until the vegetables have softened and the onions are translucent.

  3. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3: Deglaze and Build the Broth

  1. If using, pour in the white wine. Scrape up any browned bits (the fond) from the bottom of the pot with your spoon. Let the wine simmer for 2 minutes until mostly evaporated.

  2. Return the browned sausage to the pot. Add the chicken broth, diced tomatoes with their juices, Italian seasoning, dried oregano, and the bay leaf. Stir to combine.

  3. Increase the heat to high and bring the soup to a boil.

Step 4: Simmer with Potatoes

  1. Once boiling, add the cubed potatoes to the pot.

  2. Reduce the heat to medium-low, cover the pot with a lid slightly ajar, and let the soup simmer gently for 15-18 minutes, or until the potatoes are just fork-tender.

Step 5: Add Greens and Cream

  1. Stir in the chopped kale. It will seem like a lot at first but will wilt down significantly. Simmer uncovered for 5-7 minutes until the kale is tender.

  2. Turn off the heat. Stir in the heavy cream or coconut milk. This adds a touch of luxurious richness and helps mellow the acidity of the tomatoes.

  3. Taste the soup! This is the crucial moment. Season with additional salt and black pepper as needed. Remember, the Parmesan added at the end will also contribute saltiness.

Step 6: Serve and Garnish

  1. Remove and discard the bay leaf.

  2. Ladle the hot soup into deep bowls. Garnish generously with freshly grated Parmesan cheese, a sprinkle of chopped parsley, and a pinch of red pepper flakes for heat if desired.

  3. Serve immediately with thick slices of crusty bread on the side for the ultimate comforting experience.

Chef’s Notes & Tips for Success

  • Sausage Choice: For more flavor control, use sweet Italian sausage links and add ¼ tsp of red pepper flakes with the garlic if you want heat. Bulk sausage meat works perfectly.

  • Wine Substitute: If you don’t cook with wine, simply deglaze the pot with an extra ¼ cup of chicken broth.

  • Potato Perfection: Yukon Golds are ideal as they hold their shape while becoming tender. Russets will work but may break down more, slightly thickening the soup.

  • Make it Ahead & Storage: This soup tastes even better the next day as the flavors meld. Let it cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. The soup can also be frozen (without the cream) for up to 3 months. Add the cream when reheating.

  • Adaptations: For a lighter version, omit the cream—the soup is still incredibly flavorful. To make it gluten-free, ensure your sausage and broth are certified GF. Add a can of drained and rinsed cannellini beans with the kale for extra protein and fiber.

Nutrition Information (Per Serving, approx. 1.5 cups, with heavy cream)

  • Calories: ~520

  • Total Fat: 35g

  • Saturated Fat: 14g

  • Cholesterol: 85mg

  • Sodium: 980mg (varies greatly with broth and sausage used)

  • Total Carbohydrates: 32g

  • Dietary Fiber: 5g

  • Total Sugars: 7g

  • Protein: 22g

Note: Nutritional values are estimates calculated using standardized databases. Values will vary based on specific ingredients, brands, leanness of sausage, and exact portions. Using low-sodium broth and controlling added salt can significantly reduce sodium content.

The Final Simmer: Why This Soup Becomes a Favorite

This Cozy Italian Sausage & Potato Soup is the culinary embodiment of a warm, wool blanket. It’s not fussy or delicate; it’s robust, nourishing, and built to satisfy. The magic lies in its layers: the foundational savoriness of the browned sausage, the sweet depth of the sautéed soffritto, the bright acidity of tomatoes, the starch-thickened broth from the potatoes, and the fresh, slightly bitter

Leave a Comment