Description
This creamy potato and sausage soup is a hearty and comforting dish perfect for chilly days, combining flavorful Italian sausage with tender potatoes, fresh vegetables, and a rich creamy broth enriched with Parmesan cheese and spinach.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
Soup Base
- 5 cups chicken broth
- 4 medium russet potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Finishing Touches
- 1 cup heavy cream
- 2 cups fresh spinach (chopped)
- 1/4 cup Parmesan cheese (grated)
- Fresh parsley for garnish
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces until browned, about 5–6 minutes. Remove the cooked sausage with a slotted spoon and set aside.
- Sauté Vegetables: To the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables soften. Then stir in the minced garlic and cook for an additional 1 minute, allowing the flavors to develop.
- Add Broth and Potatoes: Pour in the chicken broth, then add peeled and diced russet potatoes along with dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 15–20 minutes until the potatoes are tender.
- Combine Sausage and Cream: Return the browned sausage to the pot. Stir in the heavy cream, chopped spinach, and grated Parmesan cheese, cooking for 2–3 minutes more until the spinach wilts and the soup becomes creamy.
- Season and Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley before serving to add a bright, fresh flavor.
Notes
- For a lighter version of this soup, substitute half-and-half or whole milk for the heavy cream.
- Kale can be used instead of spinach for a slightly different texture and flavor.
- This soup tastes even better the next day as the flavors meld together, making it excellent for leftovers.
