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Sausage Potato Soup

Sausage potato soup with tender Yukon gold cubes simmered in a creamy broth and finished with wilted kale. Browned Italian sausage and white beans add hearty texture and savory depth to every spoonful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Yukon gold potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
Kale or spinach
  • 1 bunch kale or spinach, stems removed and torn
Onion and garlic
  • 1 onion, diced
  • 4 cloves garlic, minced
Chicken broth
  • 5 cup chicken broth
White beans
  • 1 can (14 oz) white beans, drained
Creamy broth base
  • 1 cup heavy cream
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.5 Salt and pepper to taste
Serving
  • 0.25 cup Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Heat a large pot over medium-high heat and brown the Italian sausage, breaking it up as it cooks; drain excess fat and remove.
  2. Sauté the diced onion in the same pot for 4 minutes, then add the minced garlic and red pepper flakes and cook for 1 minute.
Simmer potatoes
  1. Add chicken broth, cubed Yukon gold potatoes, and Italian seasoning, then bring to a boil and simmer for 18-20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup, then stir in the drained white beans and heavy cream.
Finish with greens and serve
  1. Return the browned sausage to the pot and add the torn kale or spinach, cooking for 3-4 minutes until wilted.
  2. Season with salt and pepper to taste, then serve with parmesan and olive oil.

Notes

Pro tip: if the soup thickens too much after simmering, loosen it with a splash of hot chicken broth before serving. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months (cream may slightly change texture). For a lighter option, use half-and-half instead of heavy cream and omit the extra olive oil drizzle.