Italian Sausage Soup
A hearty, creamy Italian sausage soup that's quick to whip up and perfect for weeknight dinners.
Ingredients
For the soup
- 1 lb Italian sausage (mild or hot, casings removed) Or use turkey sausage for a lighter version.
- 4 cups diced potatoes (Yukon Gold or red potatoes) These potatoes hold their shape well.
- 1 cup heavy cream See notes for freezing/substitution.
- 1 cup grated Parmesan cheese Freshly grated gives the best melt and flavor.
- 4 cups chicken broth Low-sodium recommended.
- 1 medium onion, diced
- 3 cloves garlic, minced
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley
Instructions
Preparation
- Heat a large pot over medium heat. Add the Italian sausage and break it up with a spoon. Cook until nicely browned. Drain excess fat, leaving a thin coating to sauté the aromatics.
- Add the diced onion to the pot. Cook 4–5 minutes until translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Toss in the diced potatoes and pour in the chicken broth. Increase heat to bring the pot to a boil. Reduce to a simmer and cook 15–20 minutes, or until potatoes are tender when pierced with a fork.
- Lower the heat. Stir in the heavy cream and grated Parmesan. Heat gently until the cheese melts and the soup is warmed through. Avoid boiling once dairy is added to prevent curdling.
- Taste and season with salt and freshly ground black pepper. Adjust thickness by simmering a few extra minutes (to reduce) or adding a splash more broth (to thin).
- Serve hot, sprinkled with chopped fresh parsley.
Notes
For a gluten-free soup, check sausage labels for hidden binders. For a dairy-free twist, substitute canned full-fat coconut milk or a cashew cream, and use nutritional yeast instead of Parmesan.