Ingredients
1 lb ground Italian sausage (mild or hot)
4 large Yukon Gold potatoes, diced
1 medium yellow onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
2 cups chopped kale or spinach
1/2 tsp salt (to taste)
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
1 tbsp olive oil
Instructions
Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground sausage and cook until browned, breaking it into small crumbles with a wooden spoon.
Step 2: Use a slotted spoon to remove the cooked sausage from the pot and set it aside on a plate, leaving about 2 tablespoons of fat in the pot.
Step 3: Add the diced onion to the pot and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for an additional 30-60 seconds until fragrant.
Step 4: Stir in the diced potatoes, chicken broth, salt, pepper, and optional red pepper flakes. Bring the mixture to a boil.
Step 5: Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 6: Stir the browned sausage back into the pot along with the heavy cream and chopped kale or spinach.
Step 7: Cook for another 3-5 minutes until the greens are wilted and the soup is heated through. Taste and adjust seasoning as needed before serving.
Notes
For a thicker soup, mash a few of the potatoes against the side of the pot before adding the cream. Use kale for a heartier texture or spinach for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: sausage soup, potato soup, creamy soup, zuppa toscana copycat, one pot meal
