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Sausage Potato Soup

Sausage potato soup with creamy broth and tender Yukon golds, simmered with Italian sausage and white beans. Finish with wilted kale and a quick seasoning pass, then serve with parmesan and olive oil for a hearty main-dish bowl.
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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 base and soup
  • 1 lb Italian sausage Use casings removed.
  • 3 lb Yukon gold potatoes Peel and cube.
  • 1 kale Or spinach; stems removed and torn.
  • 1 onion Dice.
  • 4 garlic Minced (about 4 cloves).
  • 5 cup chicken broth
  • 1 can (14 oz) white beans Drained.
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 Parmesan For serving.
  • 0.25 olive oil For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up as it cooks until browned; drain excess fat and remove.
  2. Keep the pot on the burner so it’s ready for the aromatics.
Sauté aromatics
  1. Sauté the onion in the same pot for 4 minutes, stirring until softened.
  2. Add the garlic and red pepper flakes and cook for 1 minute, stirring to prevent burning.
Simmer the soup
  1. Add the chicken broth, Yukon gold potatoes, and Italian seasoning, then bring to a boil.
  2. Simmer for 18-20 minutes, until the potatoes are tender.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the broth.
  2. Stir in the white beans and the heavy cream until combined and creamy.
  3. Return the browned sausage to the pot, then add the kale and cook 3-4 minutes until wilted.
  4. Season with salt and black pepper to taste.
  5. Serve hot with Parmesan and olive oil drizzled on top.

Notes

Pro tip: mashing part of the Yukon golds creates the creamy texture without extra flour—don’t mash all of them so you keep some chunky bites. Store covered in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens too much. Freezing is not recommended because the cream can separate. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter, still-creamy version.