Go Back

Sausage Potato Soup

Sausage potato soup with tender Yukon gold potatoes, creamy broth, and wilted kale. Brown-and-simmer method delivers a hearty texture with white beans and Italian seasoning in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Potatoes and vegetables
  • 3 lb Yukon gold potatoes, peeled and cubed
  • 1 kale or spinach, stems removed and torn
  • 1 onion, diced
  • 4 clove garlic, minced
Broth and beans
  • 5 cup chicken broth
  • 1 can (14 oz) white beans, drained
Seasonings and finishing
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • Salt and pepper to taste to taste
  • Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up as it cooks. Cook until browned, then drain excess fat and remove.
Sauté aromatics
  1. Sauté the diced onion in the same pot for 4 minutes. Add the minced garlic and red pepper flakes and cook for 1 minute, stirring until fragrant.
Simmer potatoes
  1. Add the chicken broth, cubed Yukon gold potatoes, and Italian seasoning to the pot and bring to a boil. Simmer for 18-20 minutes until the potatoes are tender.
Build the creamy soup
  1. Mash some of the potatoes in the pot to thicken the broth. Stir in the drained white beans and then add the heavy cream.
Wilt greens and finish
  1. Return the cooked sausage to the pot and add the torn kale or spinach. Cook for 3-4 minutes until wilted.
  2. Season with salt and pepper to taste, then serve hot. Top with Parmesan and a drizzle of olive oil for serving.

Notes

Pro tip: mash about a third of the potatoes—this boosts body without turning the soup fully pureed. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove. Freezing is not recommended because the cream may separate when thawed. For a lighter option, use half-and-half or evaporated milk instead of heavy cream.