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So the other day, I was standing in my kitchen in my favorite pajama pants (you know the ones, with the mystery stain and the loose waistband), staring into the fridge like it owed me answers. It had been one of those days — nothing dramatic, just the usual chaos that somehow feels louder when it’s cold outside and you’re two hours past your ideal dinner time.
All I knew was: I needed something warm. Something hearty. Something that didn’t require a trip to the store or a culinary degree.
This soup? It checked every single box.
And now I make it constantly.
Why You’ll Probably Fall in Love With It Too
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One big pot — fewer dishes, more time to eat in peace
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Full of flavor without needing a dozen ingredients
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Sneaky greens that even picky eaters won’t mind
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Creamy, cheesy, cozy — like your favorite sweater in soup form
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Done in under an hour — but tastes like it simmered all day
Let’s Talk Ingredients (And a Few Notes From the Trenches)
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1 lb Italian sausage – I go with mild, but if you’re a spicy sausage household, go wild. You could even use turkey sausage if that’s what you’ve got.
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2 lbs Russet potatoes, diced – Peel ‘em if you want. I usually don’t bother because the skins give it a rustic vibe. And less peeling? Yes, please.
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6 cups chicken stock – Low-sodium is best. You can always add salt, but it’s hard to take it back.
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3 cups chopped kale or spinach – Kale holds up better if you’re reheating, but spinach wilts down beautifully.
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1 cup heavy cream – Don’t skimp. This is what makes it feel luxurious.
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½ cup shredded parmesan – Freshly grated if you can swing it. The stuff in the green can will technically work, but it’s just not the same.
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Salt & pepper, to taste – Always taste at the end before adding more.
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Olive oil, for a drizzle on top — not required, but it makes you feel fancy.
How to Make It (aka: Soup Therapy)
1. Get that sausage nice and brown
Grab your biggest soup pot or Dutch oven and throw in the sausage. Break it up with a spoon, let it get golden in places. This is where the flavor starts, so don’t rush it. Once it’s cooked, use a slotted spoon to scoop it out and set it aside. You’ll want to pour off most of the fat, but leave just a little in the pot. Trust.
2. Potatoes and broth, do your thing
Toss in your diced potatoes and pour in the chicken stock. Sprinkle in some salt and pepper. Stir it up and bring it all to a nice boil. Then lower the heat and let it simmer for about 10–12 minutes, or until the potatoes are fork-tender. If they start breaking down a little, even better.
3. The sneaky-thick trick
This part’s optional but I always do it: scoop out about half the potatoes and mash them in a bowl. Just a rough mash with a fork or potato masher. Dump them back in. It thickens the broth like magic — no flour, no fuss.
4. Greens, cream, and cheese, oh my
Add your kale or spinach. Let it wilt down a bit. Then pour in that luscious heavy cream and stir in the parmesan. Give it a moment to melt into the soup and become best friends with the sausage and potatoes.
Taste. Add more salt or pepper if you need it. I usually do.
5. Serve it like you mean it
Ladle into big bowls. Top with more parmesan, a few cranks of fresh black pepper, and a little drizzle of olive oil. If you’ve got some crusty bread? Toast it. This soup was made for dunking.
Little Twists If You’re Feeling Fancy
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Add crushed red pepper if you like heat.
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Swap in cauliflower for a lighter version.
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Try turkey sausage for something leaner but still delicious.
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Add a splash of white wine before the stock for depth — it’s chef’s kiss.
Storage Tips (Because Leftovers Are Gold)
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Fridge: Store in an airtight container up to 4 days. Tastes even better the next day.
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Freezer: Leave out the cream and cheese if freezing. Add those after reheating.
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Reheating: Low and slow on the stove is ideal, but the microwave works in a pinch. Add a splash of broth or cream if it thickens up too much.
One Last Thought
This isn’t just a “Tuesday night” soup — it’s the kind of thing you bring to a neighbor, make when someone’s feeling under the weather, or serve to a friend who’s just gone through a breakup (or, heck, you after a long week).
It’s cozy. It’s simple. And it’s got just enough greens to pretend you’re being virtuous while you go back for seconds.
If you make it, come back and let me know how it turned out. I’ll be over here in my slippers with a bowl in hand, cheering you on.
Creamy Italian Sausage and Potato Soup
Ingredients
- 1 pound mild Italian sausage
- 2 pounds Russet potatoes, diced
- 6 cups low-sodium chicken stock
- 3 cups chopped kale or spinach
- 1 cup heavy cream
- 1/2 cup parmesan cheese, shredded
- to taste Kosher salt and black pepper
- as needed Olive oil, for garnish
Instructions
- Brown and crumble sausage in a large pot over medium-high heat. Remove with a slotted spoon and drain the excess grease.
- Return sausage to pot. Add potatoes, chicken stock, ½ tsp salt, and ¼ tsp pepper. Bring to a boil, then reduce heat and cook for 10–12 minutes or until potatoes are tender.
- Remove half the potatoes with a slotted spoon, mash in a bowl, then return them to the soup to thicken.
- Stir in the kale or spinach and the heavy cream. Cook for 2–3 more minutes until the greens are tender. Adjust seasoning as needed.
- Serve hot, garnished with shredded parmesan, cracked pepper, and a drizzle of olive oil.