Creamy Potato and Italian Sausage Soup

This Creamy Potato and Italian Sausage Soup combines savory sausage, soft potatoes, and rich creaminess. A must-try for sausage lovers, it’s easy to make and sure to satisfy your hunger. Best served with a slice of bread for dipping.

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Creamy Potato and Italian Sausage Soup

This Creamy Potato and Italian Sausage Soup combines savory sausage, soft potatoes, and rich creaminess. A must-try for sausage lovers, it’s easy to make and sure to satisfy your hunger. Best served with a slice of bread for dipping.

Ingredients

• 1 pound italian sausage or beef smoked sausage, sliced
• 1 1/2 pounds potatoes diced
• 1 Tablespoon olive oil if needed
• 1 cup onion diced
• 1 Tablespoon garlic minced
• 1 teaspoon salt adjust to taste
• black pepper adjust to taste
• 2 Tablespoon all-purpose flour
• 1/2 cup dry white wine
• 2 cups chicken broth
• 2 cups beef broth
• 10 ounces spinach use frozen or fresh
• 1 (15 oz.) can diced tomatoes with juice
• 1 teaspoon dried thyme
• 3/4 cup heavy cream
• 1/2 cup parmesan cheese finely shredded

Instructions

• Prepare the Potatoes: Spray a large Dutch oven or soup pot with cooking spray and heat over medium heat. Add sausage and brown it. Add garlic and onions, stirring occasionally until softened. Add the potatoes and cook another 3-4 minutes, seasoning with salt and pepper. If needed, add oil. Add the flour, stir to combine, then pour in the wine, scraping the bottom of the pot as the wine reduces. Let the wine reduce for 2 minutes.

  Add Broth and Veggies: Add the chicken and beef broths, spinach, tomatoes, and thyme. Bring to a simmer and cook partially covered for 20-25 minutes, stirring occasionally to prevent sticking. Check to see if the potatoes are tender.

  Mash the Potatoes: Remove about 1 cup of potatoes to a bowl and mash with a fork or potato masher. Return mashed potatoes to the soup and stir to combine.

  Finishing Touches: Stir in the heavy cream and Parmesan. Let it simmer for another 10 minutes, uncovered on low heat. Remove the sprigs (if used), and serve hot.

  May also use cornstarch to thicken more, if desired.

Notes

• Thickening Tip: If you prefer a thicker soup, you can add a slurry of cornstarch (1 tablespoon cornstarch + 2 tablespoons water) or adjust the amount of mashed potatoes to achieve your desired consistency.
• Optional Add-ins: Garnish with more cheese, bacon bits, or fresh herbs for added flavor.
• Storing: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a little extra cream or broth as needed.