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Sausage Potato Soup

Sausage potato soup with creamy broth and tender Yukon gold potatoes simmered until just soft, then finished with wilted kale. Browned Italian sausage and white beans add hearty texture in 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Sausage Potato Soup
  • 1 lb Italian sausage Casings removed; brown and break into crumbles.
  • 3 lb Yukon gold potatoes Peeled and cubed for even simmering.
  • 1 kale or spinach Stems removed and torn; use what you have.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 5 cup chicken broth Use for simmering the potatoes.
  • 1 can (14 oz) white beans Drained.
  • 1 cup heavy cream Stir in after mashing.
  • 1 tsp Italian seasoning Added with broth and potatoes.
  • 0.5 tsp red pepper flakes Cook briefly with aromatics for mild heat.
  • 0.25 salt and pepper To taste; season at the end.
  • 0.5 Parmesan For serving.
  • 1 olive oil For serving drizzle.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large Dutch oven over medium-high heat, breaking it up, until browned. Drain excess fat and remove the sausage from the pot.
Sauté aromatics
  1. Sauté the diced onion in the same Dutch oven 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. Bring to a boil, then simmer for 18-20 minutes until the potatoes are tender.
Thicken and add beans
  1. Mash some of the potatoes in the pot to thicken the broth. Add the drained white beans and stir in the heavy cream until combined.
Finish with kale and sausage
  1. Return the browned sausage to the pot. Add the torn kale and cook for 3-4 minutes until wilted.
Season and serve
  1. Season with salt and pepper to taste. Serve hot with Parmesan and a drizzle of olive oil on top.

Notes

For the creamiest texture, mash just part of the potatoes (leave some cubes intact) before adding the beans and cream. Store in an airtight container in the refrigerator up to 4 days and reheat gently on the stovetop; freeze up to 2 months (cream may slightly separate, but stirring restores it). For a lighter option, use half-and-half instead of heavy cream, keeping the same simmering steps.