Step-by-step instructions
- In a large pot, heat olive oil over medium heat.
- Add the Italian sausage, breaking it into chunks, and cook until browned. If there’s excess grease, remove it.
- Add the chopped onion and sauté for about 3–4 minutes until soft.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toss in the diced potatoes, chicken broth, Italian seasoning, paprika, salt, and pepper. Bring it to a gentle boil.
- Once boiling, reduce the heat and let it simmer for 15–20 minutes or until the potatoes are fork-tender.
- Mix in the drained diced tomatoes and heavy cream, then simmer for 5 more minutes.
- Finally, add in your spinach or kale until just wilted. Taste and adjust seasoning as needed.
- Serve hot, optionally garnished with grated Parmesan cheese.
Best ways to enjoy it
This soup is delightful on its own but pairs beautifully with crusty bread for dipping, a fresh green salad, or even some garlic knots. You can also serve it with a sprinkle of red pepper flakes for an extra kick if you enjoy a bit of heat.
Storage and reheating tips
To keep leftovers fresh, store the soup in an airtight container in the fridge for up to three days. If you wish to freeze it, let it cool completely before transferring to a freezer-safe container, where it can last for up to three months. When reheating, gently warm it on the stove over low heat, stirring occasionally. Add a splash of broth if it’s too thick after freezing.
Helpful cooking tips
- For added creaminess, consider lightly mashing a few of the potatoes in the pot before stirring in the cream. This gives the soup a thicker, heartier texture without extra calories.
- Feel free to add more veggies! Carrots and celery can bring extra flavor and nutrition.
Creative twists
- Looking for some variety? Try adding fresh herbs like basil or thyme for an aromatic twist.
- Substitute the heavy cream with coconut milk for a dairy-free version that still delivers on creaminess.
- For a lighter take, swap the potatoes with cauliflower or skip them altogether and pack the soup with more greens.
Common questions
What’s the total prep time for this soup?
The prep time is about 10-15 minutes, with an additional 30 minutes for cooking, making it a quick weeknight meal.
Can I make this soup ahead of time?
Absolutely! You can prepare it in advance and store it in the refrigerator or freezer. Just remember to reheat gently.
How can I adjust the recipe for dietary restrictions?
For a gluten-free option, make sure your chicken broth is certified gluten-free. Also, try using a gluten-free sausage to cater to those who need it.
Enjoy making this Italian Sausage and Potato Soup! It’s a warm embrace in every bite, perfect for any occasion.
