Creamy Italian Sausage and Potato Soup
Italian sausage, potatoes, greens, cream, and Parmesan simmer together in a thick, cozy soup finished with cracked pepper and olive oil.
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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.
Notes
For a spicier kick, use hot Italian sausage. You can also substitute kale with spinach if preferred.
Nutrition
Serving: 1servingsCalories: 513kcalCarbohydrates: 34.3gProtein: 24.5gFat: 34.3gSaturated Fat: 15.3gTrans Fat: 0.5gCholesterol: 99mgSodium: 550mgFiber: 3.3gSugar: 2.5g