This Potato Soup with Sausage is the definition of rustic comfort. It combines the velvety texture of a classic potato chowder with the savory, spiced punch of Italian sausage and the earthiness of kale or spinach. It is “Hearty & Rich” in every sense—thick, filling, and packed with flavor.
Unlike a simple potato soup that can sometimes be bland, the sausage here does the heavy lifting, releasing fennel and garlic notes into the broth as it cooks. It transforms a side dish soup into a robust main course that will keep you full for hours.
Why You’ll Love This Recipe
Flavor Depth
The secret to this soup is cooking the vegetables in the rendered sausage fat. This infuses the entire base with a smoky, savory richness that you just can’t get from oil or butter alone. It tastes like it has been simmering all day, but is ready in under 45 minutes.
Texture Variety
This isn’t a smooth puree. You get the creaminess of the broth, the soft bite of the potatoes, the chew of the sausage, and the tenderness of the greens. It’s a dynamic eating experience that never gets boring.
Ingredients
- 1 lb Italian sausage (mild or hot)
- 4 large Russet potatoes, cubed
- 1 large onion, chopped
- 4 cups chicken broth
- 2 cups kale, chopped (stems removed)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 0.5 tsp red pepper flakes
Instructions
- Brown crumbled sausage in a large pot. Remove and set aside.
- Sauté onion in sausage fat until soft. Add garlic.
- Add potatoes and broth. Simmer 15-20 mins until tender.
- Mash a few potatoes to thicken. Stir in kale and sausage.
- Stir in cream and heat through. Serve.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Italian Sausage: Mild or hot, casings removed. This provides the primary seasoning profile.
Potatoes: Russet or Yukon Gold, cubed.
Kale or Spinach: Kale holds up better to heat and adds a nice chew; spinach is softer. Both add a nutritional boost.
Chicken Broth: The liquid base.
Cream: Heavy cream creates the luxurious “rich” finish.
Red Pepper Flakes: For a little background heat.
Smart Substitutions
For a lighter version, use turkey sausage and half-and-half (or evaporated milk). You can swap kale for Swiss chard. If you are dairy-free, full-fat canned coconut milk is a surprisingly good substitute that pairs well with the spicy sausage.
If you like hearty, creamy soups, you might also like this Cheesy Ranch Potatoes with Smoked Sausage (Note: Link to a similar flavor profile dish).
Step-by-Step Instructions
Prep Phase
Remove casings from the sausage. Dice the onion. Peel and cube the potatoes into bite-sized pieces. Strip kale leaves from stems and chop.
Cooking Phase
In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it into crumbles. Remove sausage with a slotted spoon and set aside.
Add the onion to the sausage drippings (add a little oil if dry). Sauté until soft. Add garlic and red pepper flakes.
Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
The Thickener: Mash a few of the potatoes against the side of the pot to thicken the broth naturally.
Stir in the kale and the cooked sausage. Simmer for 5 minutes until kale is wilted.
Stir in the heavy cream. Heat through gently (do not boil). Taste and add salt/pepper.
Pro Tips for Perfect Results
Technique Secrets
Deglazing: After removing the sausage, if there are brown bits stuck to the pan, scrape them up when you add the onions/broth. That’s the “fond,” and it’s full of flavor.
Don’t Over-Boil Cream: Once the cream is added, keep the heat low. Boiling can cause the dairy to separate or curdle, ruining the smooth texture.
Common Mistakes to Avoid
Using waxy potatoes if you want a thick soup. Waxy potatoes (like Red ones) hold their shape and won’t break down to thicken the broth. Use Russets if you want a naturally thicker consistency.
| Nutrient | Benefit | Source |
|---|---|---|
| Potassium | Heart Health | Potatoes |
| Vitamin K | Bone Health | Kale |
| Protein | Satiety | Sausage |
| Fat | Energy/Flavor | Cream & Sausage |
Serving Ideas & Pairings
Presentation & Plating
Serve with freshly grated Parmesan cheese on top. The saltiness of the cheese enhances the potato flavor.
Pairing Suggestions
A slice of crusty bread or garlic toast is essential for dipping.
Frequently Asked Questions
Is this Zuppa Toscana?
It is very similar to the Olive Garden classic! The main difference is we often use more potatoes for a thicker, stew-like consistency.
Can I freeze it?
Soups with cream and potatoes can be tricky to freeze (potatoes can get grainy). It is best eaten fresh or stored in the fridge for 3-4 days.
Conclusion
Potato Soup with Sausage is a powerhouse of comfort. It’s simple to make, rich in flavor, and guaranteed to warm you up on the coldest of days.
