Easy Sausage Potato Soup
My family loves this sausage potato soup made with Italian sausage, potatoes, and kale. Think of this as a lighter version of Olive Garden’s Zuppa Toscana soup. It’s incredibly delicious! This sausage and potato soup recipe is a dream to make on busy nights. Thanks to flavorful Italian sausage, you only need a short list of ingredients, and it comes together quickly. This simple sausage potato soup is hearty, comforting, and keeps well in the fridge for dinner tomorrow! For more potato soup recipes, see our potato leek soup or this creamy potato soup. Key Ingredients Italian Sausage: You can use sweet Italian sausage or hot (spicy) Italian sausage. I usually use sweet Italian sausage and then adjust the spice level with crushed red pepper flakes. Potatoes: I highly recommend using Yukon Gold potatoes for this soup. They are ideal for their buttery texture and hold up well in the soup, but baby red or white potatoes work, too. Onion and Garlic: These add to our soup base. I don’t add other root veggies to keep the ingredient list short. Spices: The Italian sausage already adds flavor with spices like fennel, but I like to add to that with oregano, red pepper flakes (optional), a bay leaf, and fresh thyme. Broth: I use good-quality chicken stock from the store or homemade stock. For store-bought, look for low sodium and one that’s darker in color (usually means more flavor). Since bone broth usually has more flavor, I like to buy boxed bone broth (I use homemade bone broth sometimes, too). Kale: To add color and texture, we stir in chopped kale towards the end. To prepare kale, strip the leaves from the stalks. Then, chop or tear the leaves into bite-size pieces. Baby kale leaves work, too, and don’t require any chopping. You can substitute the kale for spinach, Swiss chard, or other hearty greens. Cream and Parmesan Cheese: To make our soup a bit creamy, I add a splash of cream towards the end and stir in grated parmesan cheese. Both are optional but delicious! Italian Sausage: You can use sweet Italian sausage or hot (spicy) Italian sausage. I usually use sweet Italian sausage and then adjust the spice level with crushed red pepper flakes. Potatoes: I highly recommend using Yukon Gold potatoes for this soup. They are ideal for their buttery texture and hold up well in the soup, but baby red or white potatoes work, too. Onion and Garlic: These add to our soup base. I don’t add other root veggies to keep the ingredient list short. Spices: The Italian sausage already adds flavor with spices like fennel, but I like to add to that with oregano, red pepper flakes (optional), a bay leaf, and fresh thyme. Broth: I use good-quality chicken stock from the store or homemade stock. For store-bought, look for low sodium and one that’s darker in color (usually means more flavor). Since bone broth usually has more flavor, I like to buy boxed bone broth (I use homemade bone broth sometimes, too). Kale: To add color and texture, we stir in chopped kale towards the end. To prepare kale, strip the leaves from the stalks. Then, chop or tear the leaves into bite-size pieces. Baby kale leaves work, too, and don’t require any chopping. You can substitute the kale for spinach, Swiss chard, or other hearty greens. Cream and Parmesan Cheese: To make our soup a bit creamy, I add a splash of cream towards the end and stir in grated parmesan cheese. Both are optional but delicious! How to Make Sausage Potato Soup I love how simple this soup with sausage and potatoes is to make. It’s perfect for busier days! You’ll brown the sausage first, which adds a lovely base of flavor, then toss in onions and cook until they are sweet and soft. From there, stir in the spices, broth, and potatoes and simmer until the potatoes are tender. Lastly, stir in the kale so it softens, and finish with the cream and parmesan cheese. Easy! Easy Sausage Potato Soup PREP 10 mins COOK 40 mins TOTAL 50 mins PREP 10 mins COOK 40 mins TOTAL 50 mins You will love this easy sausage and potato soup recipe, made with Italian sausage, potatoes, garlic, and kale. It is comforting and ultra-flavorful. For the best soup, use Yukon Gold potatoes. They have thin skins, so you don’t need to peel them. The red pepper flakes are optional and add a bit of spice to the soup. If you use hot Italian sausage (spicy), you may not need them. 4 to 6 Servings You Will Need 8 ounces (226g) bulk Italian sausage or links with the casings removed 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced, 1 tablespoon 1/4 teaspoon dried oregano 1/4 to 1/2 teaspoon crushed red pepper flakes, optional Salt and fresh ground black pepper 1 bay leaf 2 sprigs thyme 1 ½ pounds (680g) potatoes, cubed, 2 to 3 medium 5 cups (1182ml) chicken stock 1/4 cup (60ml) heavy cream or half-and-half, or more to taste 4 cups chopped kale leaves with ribs removed or use baby kale 1/2 cup (28g) shredded parmesan cheese, optional, 1 ounce Pinch freshly grated nutmeg Directions 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage. Cook, breaking up the sausage with a wooden spoon until crispy, about 10 minutes. 2Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes. 3Stir in the garlic, oregano, crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. Cook, stirring the garlic and spices around the pan for about 1 minute. 4Add the bay leaf, thyme, and potatoes. Pour in the stock. 5Increase the heat to medium-high and cook until the broth reaches a simmer, but before it begins to boil. Reduce the heat to medium-low, partially cover the pot with a lid, and simmer until the potatoes are fork tender, about 15 minutes. As the soup cooks, stir every once in a while. If the soup simmers more aggressively, turn down the heat a bit. 6Uncover the soup and remove the bay leaf and thyme sprigs. 7Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, and then taste the soup for seasoning. Adjust with more salt and pepper as needed. 8Reduce the heat to low, cover with the lid, and cook until the kale is wilted and soft, about 5 minutes more. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage. Cook, breaking up the sausage with a wooden spoon until crispy, about 10 minutes. 2Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes. 3Stir in the garlic, oregano, crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. Cook, stirring the garlic and spices around the pan for about 1 minute. 4Add the bay leaf, thyme, and potatoes. Pour in the stock. 5Increase the heat to medium-high and cook until the broth reaches a simmer, but before it begins to boil. Reduce the heat to medium-low, partially cover the pot with a lid, and simmer until the potatoes are fork tender, about 15 minutes. As the soup cooks, stir every once in a while. If the soup simmers more aggressively, turn down the heat a bit. 6Uncover the soup and remove the bay leaf and thyme sprigs. 7Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, and then taste the soup for seasoning. Adjust with more salt and pepper as needed. 8Reduce the heat to low, cover with the lid, and cook until the kale is wilted and soft, about 5 minutes more. Adam and Joanne's Tips Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated. Thick and creamy soup: For a creamier and thicker soup, grab a potato masher and mash some of the potatoes in the pot just before adding the kale. Kale: The kale softens in the soup over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more. Lighter soup: For a lightened-up version, replace the pork sausage with chicken or turkey sausage and substitute the cream/milk for additional stock. The nutrition facts provided below are estimates. Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated. Thick and creamy soup: For a creamier and thicker soup, grab a potato masher and mash some of the potatoes in the pot just before adding the kale. Kale: The kale softens in the soup over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more. Lighter soup: For a lightened-up version, replace the pork sausage with chicken or turkey sausage and substitute the cream/milk for additional stock. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 cup of soup / Calories 268 / Total Fat 11.5g / Saturated Fat 3.9g / Cholesterol 33.9mg / Sodium 639.4mg / Carbohydrate 26.2g / Dietary Fiber 2.9g / Sugars 9g / Protein 15.2g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Garlic Bread Next Post: Easy White Bean Soup