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Creamy garlic parmesan chicken pasta is pictured, showcasing a delectable and dreamy dish perfect for a comforting weeknight meal.
Lady Maria

Cozy One-Pot Creamy Sausage & Potato Soup

This one-pot soup is the ultimate comfort food, featuring savory Italian sausage, tender potatoes, and hearty kale in a rich, velvety cream broth. It's a quick and easy meal perfect for chilly weeknights, yet tastes like it has been simmering with love all day long.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb hot Italian sausage casings removed if in links
  • 2 lbs Yukon Gold potatoes, chopped into ½ to ¾-inch cubes
  • 1 bunch Tuscan Lacinato
  • 1 large yellow onion, diced
  • 4-6 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp olive oil or butter
  • ½ tsp salt, or to taste
  • ¼ tsp freshly ground black pepper, or to taste
  • ¼ tsp red pepper flakes optional

Equipment

  • Dutch oven or large heavy-bottomed pot
  • wooden spoon or spatula
  • slotted spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat olive oil or butter in a Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes.
  2. Using a slotted spoon, transfer the cooked sausage to a separate plate, leaving the rendered fat in the pot. If there's excess fat, spoon some out, leaving about 2 tablespoons.
  3. Reduce heat to medium. Add the diced onion to the pot and sauté for 5-7 minutes until soft and translucent.
  4. Stir in the minced garlic and optional red pepper flakes. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in about half a cup of chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
  6. Add the remaining chicken broth, the chopped potatoes, and the cooked sausage back into the pot. Season with salt and pepper.
  7. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
  8. Turn the heat to its lowest setting. Slowly stir in the heavy cream. Allow the soup to heat through for a few minutes, but do not allow it to boil again.
  9. Stir in the chopped kale and let it cook for 3-5 minutes until it has wilted and is tender. If using spinach, turn off the heat completely before stirring it in, as it wilts almost instantly.
  10. Taste the soup one last time and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy.

Notes

Potato Choice: Yukon Gold potatoes are highly recommended as they hold their shape well while also helping to naturally thicken the soup. Russets can break down more, and red potatoes will result in a firmer texture.
Spice Level: For a natural kick, use hot Italian sausage. For a milder soup, use sweet or mild Italian sausage and omit the red pepper flakes.
Adding Cream: To prevent curdling, ensure the soup is not boiling when you add the cream, and do not let it return to a boil afterward. Gentle heating is key.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.