One-pot hearty comfort you can serve in ~45 minutes
A cozy bowl with browned Italian sausage, tender potatoes, sweet onions, and a splash of cream, finished with kale and Parmesan for a satisfying, fall-ready dinner.
Why you’ll love it
- Sausage Recipes: Uses mild or hot Italian sausage; big flavor with simple steps.
- Hearty Comfort Food: Creamy, rib-sticking texture with just enough spice.
- One Pot Meals: Browning → simmering → finish in the same pot for easy cleanup.
- Slow Cooker Recipes: Hands-off option included; great for busy days.
- Fall Dinner Ideas: Cozy, crowd-pleasing bowl that reheats beautifully.
Ingredients (notes only)
Protein & aromatics
- Italian sausage (mild or hot), yellow onion, garlic, red pepper flakes (optional heat).
Potatoes & liquid - Yukon Golds (silky, hold shape) or russets (extra body); low-sodium chicken broth.
Dairy - Half-and-half or heavy cream (or evaporated milk for a lighter, stable option).
Greens & finishers - Kale (classic) or baby spinach (milder), Parmesan, parsley, lemon (brightness).
Pantry - Olive oil (if sausage is lean), kosher salt, black pepper.
Step-by-step
- Brown sausage: In a 5–6 qt pot over medium heat, cook sausage, breaking up, 6–7 min until browned (pork to 160°F, poultry to 165°F). Remove excess fat, leave ~1 Tbsp.
- Sauté aromatics: Add onion and a pinch of salt; cook 4–5 min until soft. Stir in garlic and red pepper flakes 30 sec.
- Simmer: Add potatoes, broth, salt, and pepper. Bring to a boil; reduce to a lively simmer 12–15 min until potatoes are fork-tender.
- Cream & greens: Lower heat; stir in half-and-half (or cream/evap milk). Do not boil after dairy. Fold in kale; cook 2–3 min until wilted (spinach needs ~1 min).
- Finish: Adjust salt/pepper; add a squeeze of lemon. Ladle into bowls; top with Parmesan and parsley.
Pro tips
- Yukon vs. russet: Yukon = silky and forgiving when blended; russet = thicker body—avoid over-blending.
- No curdle zone: Add dairy off the boil and keep heat low. Evaporated milk is very stable.
- Perfect thickness: Mash a few potato cubes in the pot to thicken naturally.
- Flavor depth: Brown sausage well; a tiny splash of white wine to deglaze is optional but lovely.
- Heat control: Use hot sausage or add red pepper flakes at the end for gentle warmth.
- Make it lighter: Use 2% milk + a touch of evaporated milk and add extra kale.
Variations (map to interests)
- Spinach & Mushroom (Hearty Comfort Food): Add 8 oz sliced cremini with the onions; finish with spinach.
- Cannellini Twist (One Pot Meals): Stir in 1 can rinsed cannellini beans for extra protein/fiber.
- Tomato-Tuscan: Add 1 cup crushed tomatoes with the broth for a rosé, slightly tangy finish.
- Chicken Sausage (Sausage Recipes): Swap Italian chicken sausage; cook to 165°F.
- Slow Cooker (Slow Cooker Recipes): See alternate method below—set and forget.
How to serve
- With warm crusty bread or garlic toast, a simple green salad, and extra Parmesan at the table.
Make ahead & storage
- Fridge: 3–4 days airtight. Reheat gently; thin with broth if needed.
- Freeze: Best before adding dairy/greens (up to 2 months). Add dairy + kale after reheating.
- Reheat safety: Ensure sausage pieces reheat to 165°F.
FAQs
Can I use russet potatoes?
Yes—dice ½-inch and avoid aggressive blending to prevent gumminess.
How do I thicken without flour?
Mash some potato in the pot or simmer 3–5 minutes uncovered.
Can I make it dairy-free?
Use unsweetened cashew or oat milk (very stable) and skip Parmesan; soup will be brothier but still hearty.
Can I add bacon?
Yes—cook 4 slices first; use 1 Tbsp drippings to sauté onion for a smokier profile.
What greens work best?
Kale is classic and sturdy; spinach is softer and milder—add right at the end.
Simple Nutrition (estimate per serving, 1/6 recipe)
Calories ~430 • Protein 18g • Carbs 36g • Fat 24g • Fiber 3g • Sodium 900mg • Sugar 5g
Italian Sausage Potato Soup Recipe
Creamy, cozy one-pot soup with browned Italian sausage, tender potatoes, and kale—finished with a splash of cream and Parmesan. Includes slow cooker and Instant Pot options for busy fall nights.
Ingredients
Equipment
Method
- Heat a large Dutch oven over medium. Add sausage and cook, breaking up, 6–7 minutes until browned and cooked through (pork to 160°F; poultry to 165°F). Spoon off excess fat, leaving about 1 Tbsp.
- Add onion and a pinch of salt; cook 4–5 minutes until softened. Stir in garlic and red pepper flakes 30 seconds.
- Add potatoes, broth, 1 tsp salt, and pepper. Bring to a boil; reduce to a simmer 12–15 minutes or until potatoes are tender.
- Lower heat. Stir in half-and-half (or cream/evap milk). Do not boil after dairy. Fold in kale; cook 2–3 minutes until wilted.
- Off heat, stir in Parmesan and lemon juice if using. Taste and adjust seasonings. Serve with extra Parmesan and parsley.
Nutrition
Notes
Lighter option: Use 2% milk + ½ cup evaporated milk for stability.
Gluten-free: Naturally GF—no flour needed.
Dairy-free: Use unsweetened cashew or oat milk; skip Parmesan.
Equipment: 5–6 qt Dutch oven or heavy pot; potato masher (optional); Instant Pot 6 qt for alternate.
Gluten-free: Naturally GF—no flour needed.
Dairy-free: Use unsweetened cashew or oat milk; skip Parmesan.
Equipment: 5–6 qt Dutch oven or heavy pot; potato masher (optional); Instant Pot 6 qt for alternate.