Go Back

Sausage Potato Soup

Sausage potato soup with Italian sausage, Yukon gold potatoes, and kale simmered until tender, then finished with a creamy mash-and-stir texture. Hearty American-style comfort soup with white beans and red pepper flakes for gentle heat.
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: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Casings removed.
Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Kale or spinach
  • 1 kale or spinach Stems removed and torn.
Onion and garlic
  • 1 onion Diced.
  • 4 garlic Minced.
Broth
  • 5 cup chicken broth
White beans
  • 1 can (14 oz) white beans Drained.
Cream
  • 1 cup heavy cream
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • salt To taste.
  • pepper To taste.
Serving
  • Parmesan For serving.
  • olive oil For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Heat a large Dutch oven over medium-high heat and brown the Italian sausage, breaking it up; cook until browned, then drain excess fat and remove the sausage.
  2. In the same pot, sauté the onion for 4 minutes until softened, then add the garlic and red pepper flakes and cook for 1 minute.
Simmer the soup
  1. Add the chicken broth, Yukon gold potatoes, and Italian seasoning, bring to a boil, then simmer for 18-20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the broth.
  3. Stir in the white beans and heavy cream.
Finish and serve
  1. Return the sausage to the pot, then add the kale and cook for 3-4 minutes until wilted.
  2. Season with salt and pepper to taste, then serve with Parmesan and a drizzle of olive oil.

Notes

For best texture, mash the potatoes after they’re tender so the soup turns creamy without losing chunks. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove until warmed through. Freezing is not ideal because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream.