Pull Up a Chair—Let’s Talk Sausage and Potato Soup
Okay so, right off the bat: this “Cozy Italian Sausage and Potato Soup” has sort of become my kitchen’s answer to cold rainy evenings (or honestly, just meh days). There was this one sudden hailstorm last April and, while everyone was hiding under blankets, I whipped up a batch from what was lurking in the pantry—genuinely one of those happy accidents. Now my cousin always asks for the "potato and sausage thing" every time she comes over. Full disclosure: I used to misjudge how much garlic to add and, let’s say, the house would smell... enthusiastic. Live and learn, right?
Why You'll Love This (Or At Least Tolerate It!)
I make this when my energy for weekday dinners just flat-lines, or when my cousin pops by with her hungry twins (they practically inhale it). My family goes absolutely bonkers for this soup because it warms you up to the toes—plus you can dunk bread in it without any "is that allowed?" guilt. There was this one time I forgot to brown the sausage properly and ended up with gray lumps. Not pretty, just saying. But hey, even my picky uncle went for seconds—so you know it’s a winner. (Oh, and if you ever get stressed about peeling potatoes, I sympathize. Sometimes I leave the skins on. It’s rustic, right?)
What You’ll Need (Don’t Stress the Details)
- 1 pound (ish) Italian sausage (hot or mild, both work—sometimes I grab chicken or turkey sausage if that’s all I find. My aunt swore by the Johnsonville stuff, but honestly, whatever the store has is fine)
- 6–8 medium potatoes, diced—Yukon gold if I’m feeling fancy, russets in a pinch. Leave the skins on if you’re feeling lazy, it’s all good
- 1 big yellow onion, chopped (or two lil’ ones, if your kitchen’s like mine and onions just multiply)
- 4 cloves garlic, minced (confession, I sometimes just smash them and throw them in; garlic presses scare me, not gonna lie)
- 5-ish cups chicken broth, homemade or from a carton—sometimes I add a splash of water if I’m running low
- 1 cup heavy cream (or, if I’m attempting to "be good," whole milk or half-and-half is fine—just sayin’)
- 2 big handfuls chopped kale or spinach (if you really hate greens, sneak in a zucchini instead—it mostly vanishes into the background anyway)
- Salt and pepper, to taste (Start slow, you can always add more)
- Crushed red pepper flakes, optional but highly recommended if you want a little kick
- Parmesan cheese for serving (this is totally optional but feels a bit posh)
Let’s Get Cooking (Winging It Is Part of the Fun!)
- Brown the sausage in a big pot. Don’t fuss if it sticks a bit—that’s just flavor lurking. Break it up with a wooden spoon, and if there’s lots of grease, tip some out (carefully, obviously!). This is where I usually sneak a taste. For scientific purposes only.
- Throw in the onion. Cook until things are getting soft and gently golden, about 5-ish minutes. Don’t let it burn; you’re going for friendly, not crispy. Garlic goes in next, just for a minute (don’t walk away now—burned garlic is tragic).
- Chuck in potatoes. Give everything a quick mix. Pour in the broth (or a mix of broth and water, if you’re rationing). You want everything covered, so add extra liquid if your potatoes are poking out. Got fancy stock? Use it. Otherwise, no one’s judging.
- Simmer. Let it all bubble gently for about 15–20 minutes (potatoes should be tender enough to stab with a fork… or a chopstick, which is what I grab when the forks are all dirty).
- Add cream and greens. Pour in that cream, then tumble in the kale or spinach. Don’t worry if the greens look weird—kale always wilts in a suspicious way before it perks up. Let it all cook for another 5 minutes till the greens are just-right and everything’s cozy.
- Taste and fix up. Salt? More pepper? A dash more chili flakes? This is your time to meddle. If it needs a little something, splash in more broth or water. Sometimes I toss in a splash of lemon juice for brightness, but that’s 100 percent optional.
- Ladle into bowls. Top with Parmesan if you want. And, honestly, serve with crusty bread if you know what’s good.
Notes On What I’ve Learned (Read: Mistakes Made)
- The soup thickens up after a bit, so if you like it soupier (that’s a word, right?), just add a little hot water when reheating.
- I once tried using sweet potatoes... it tasted perfectly fine, but not quite what I was going for. Good for a change, though!
- Don’t skip browning the sausage. Gray sausage is, frankly, not appetizing. Lesson learned the slightly embarrassing way.
- If you’re out of cream, a spoonful of plain yogurt whisked in off the heat actually works in a pinch, though it’s tangy.
Variations I’ve Actually Tried (Some Winners, Some Meh)
- Swap kale for Swiss chard? Yep, tasty. Spinach is milder but faster to wilt.
- Vegetarian? I tried using spicy veggie sausage once. The texture was, er, different but the flavor held up!
- Add white beans? Surprisingly makes it almost like a meal in Tuscany, but my family said "less is more."
- I did try tossing in canned corn one time when I was distracted. My kids loved it, but I thought it was a bit odd with the Italian sausage. Probably won’t do that again, ha.
Equipment (But Don’t Sweat It If You’re Missing Stuff)
- Big soup pot or Dutch oven (if you only have a regular saucepan, just do it in batches or watch for spillover—I’ve done it and mopped a bit of soup off the stove, no shame)
- Sharp knife—the duller, the longer it takes; ask my partner, who always "helps"
- Wooden spoon, or honestly, anything strong to stir. I used a silicone spatula once; it all worked out
Real-Life Storage Tips (Or, How to Make It Last... Maybe)
In theory, you can store this soup in a sealed container in the fridge for up to 3 days. Reheats in the microwave or stovetop, easy-peasy. But, honestly, in my house it never lasts more than a day, so don’t look at me for long-term storage secrets. It does thicken up overnight, so just stir in a splash of water or broth and you’re all set. I think it tastes even better the next day—maybe it’s science, maybe it’s wishful thinking.
How I Like to Serve It (But You Do You)
We’re a bread-dipping family—any excuse for carbs. A big hunk of crusty sourdough, or whatever you’ve got handy, really makes this sing. Occasionally I sprinkle a little extra cheese over the top (or a ridiculous swirl of olive oil if I’m feeling "chef-y"). Sometimes I’ll put the pot straight on the table and everyone grabs what they want—a bit messy, more fun. It’s also not unheard of for me to eat a cold bowl the next afternoon, but that’s just me.
Pro Tips From My Kitchen Fails
- I once tried rushing the simmering step, and the potatoes were, well, crunchy. Not great. Let it do its thing, even if you’re hangry.
- Leaving the soup to rest a few minutes off the heat makes the flavors blend better—or at least that’s what my grandmother said, and who am I to argue?
- Add greens at the very end, because they go army-green if you cook them to death. I learned this the drab way.
FAQ (Actual Texts—from Friends and Family!)
- Can I freeze this?
Yeah, you can, but just know the texture of potatoes goes a bit off after freezing. Still edible though. Just stir it up well when reheating. - Can I make this in a slow cooker?
Sure can! I’d brown the sausage and onions first though, otherwise you lose some flavor. (And your kitchen smells amazing for hours, so double win.) - I don’t have cream—what else works?
Honestly, anything creamy-ish. Whole milk, half-and-half, or even a splash of coconut milk in a pinch. On second thought, coconut feels weird—so only if you’re desperate! - Can I make it spicy?
Oh, absolutely! Use hot Italian sausage and toss in extra pepper flakes. I like to keep the heat on the table so everyone can do as they wish, though. - Is it gluten-free?
The soup itself is, as long as your sausage and broth aren’t hiding any sneaky flour. But check your labels.
Alright, slight digression here—I once spilled half my soup because I was distracted arguing about whether people ever eat soup for breakfast. (In my book, yes! Who made up soup rules anyway?) Anyway, I hope you give this a go the next time you need a bit of edible comfort. Let me know if you invent your own twist, because nobody in my house ever lets me stick to the script for long.
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 ½ lbs (700g) Yukon Gold potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups (720ml) low-sodium chicken broth
- 2 cups (480ml) water
- 2 cups (60g) fresh spinach, chopped
- 1 cup (240ml) heavy cream
- 2 tablespoon olive oil
- ½ teaspoon dried Italian herbs
- Salt and black pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
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1Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove sausage and set aside.
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2Add chopped onion to the pot and sauté for 3-4 minutes until translucent. Stir in minced garlic and dried Italian herbs, and cook for 1 minute.
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3Return the sausage to the pot. Add diced potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
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4Stir in chopped spinach and heavy cream. Cook for another 3-4 minutes until spinach is wilted and soup is heated through. Season with salt and black pepper to taste.
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5Serve hot, garnished with freshly grated Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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