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Cozy Ultimate Italian Sausage and Potato Soup for Heartfelt Comfort

Discover the Cozy Ultimate Italian Sausage and Potato Soup, a heartwarming dish for winter comfort.
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Course: Dinner
Cuisine: Italian
Keyword: comfort food, hearty meal, Italian sausage, potato soup, soup, winter recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 450kcal

Equipment

  • pot

Ingredients

For the Soup

  • 1 pound Ground Italian Sausage hot or mild based on preference
  • 2 tablespoons Butter or use olive oil as a lighter substitute
  • 1 medium Yellow Onion can substitute with shallots
  • 2 medium Diced Carrots peas or corn can be alternatives
  • 2 stalks Diced Celery fennel can be used as an aromatic alternative
  • 3 cloves Garlic preferably fresh
  • 1 tablespoon Flour consider cornstarch for gluten-free option
  • 1 teaspoon Black Pepper adjust according to taste
  • 1 teaspoon Dried Basil use fresh if available
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1 teaspoon Dried Parsley fresh parsley is a good alternative
  • 1 teaspoon Mustard Powder Dijon mustard can be an alternative
  • 4 cups Chicken Broth low-sodium recommended or vegetable broth for vegetarian
  • 1 cup Heavy Cream coconut milk as an excellent non-dairy substitute
  • 1 pound Red Potatoes chunked, can swap with Yukon gold

For Serving

  • 1 cup Shredded Cheddar Cheese optional, any melting cheese will work
  • to taste Hot Sauce optional

Instructions

Cooking Instructions

  • In a preheated pot, crumble and cook the Italian sausage over medium heat until browned, about 10-12 minutes. Set aside, keeping 1 tablespoon of drippings in the pot.
  • Add the reserved drippings and butter to the pot, followed by onions, celery, and carrots. Sauté for 5 minutes until softened, then add minced garlic and cook for an additional minute.
  • Sprinkle in the flour and cook for about 2 minutes, stirring frequently. Gradually add the chicken broth while stirring, then mix in the heavy cream, hot sauce, and dried herbs.
  • Bring the mixture to a gentle boil. Reduce heat and stir in cubed red potatoes. Simmer uncovered for 20-25 minutes, or until fork-tender.
  • Stir in the cooked sausage and shredded cheddar cheese (if using). Warm until the cheese melts into the soup.
  • Serve with a sprinkle of fresh parsley for garnish.

Notes

Fridge: Store in an airtight container for up to 3 days. Freezer: Freeze for up to 6 months. Reheat gently with added liquid for creaminess.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg