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Creamy Italian Sausage and Potato Soup

Creamy Italian Sausage and Potato Soup

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Unwind in the embrace of Soup Season with our Creamy Italian Sausage and Potato Soup. Dive into a bowlful of sizzling Italian sausage, heartwarming Russet potatoes, and a velvety blend of kale and parmesan, all swirled in a rich broth.

Creamy Italian Sausage and Potato Soup

Whenever I think about this Creamy Italian Sausage and Potato Soup, a nostalgic trip to my Nonna’s kitchen in Florence beckons. As kids, we’d often spend our weekends at Nonna’s countryside home, where the air always carried a whiff of freshly baked bread and simmering soups. One particularly chilly afternoon, after a playful romp in the golden fall leaves, we rushed inside, our cheeks flushed and noses cold. Nonna, seeing our shivers, quickly ladled out her special sausage and potato soup into our bowls. We huddled together, soup bowls in hand, as Nonna recounted tales of her youth. To this day, every spoonful of this soup is a cozy hug, a memory of Nonna’s stories and the golden Florentine autumns.

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Creamy Italian Sausage and Potato Soup

Why You’ll Love Creamy Italian Sausage and Potato Soup:

Ah, the wonders of our Creamy Italian Sausage and Potato Soup! Firstly, it’s a symphony of simplicity and flavor, merging the robustness of Italian sausage with the homely comfort of potatoes. Next, versatility is the name of the game; whether you prefer kale’s earthy depth or spinach’s light freshness, this soup’s got room for both. Let’s not forget the time factor – in just 40 minutes, you’re wrapping your fingers around a warm bowl of autumnal heaven. And lastly, this isn’t just a soup; it’s a chunky, creamy, meaty meal in a bowl. All the components of a perfect dinner, effortlessly melded into one.

Creamy Italian Sausage and Potato Soup

Ingredients Notes For Creamy Italian Sausage and Potato Soup:

The magic of this soup lies in the freshness of its ingredients.

When selecting Italian sausage, ensure it’s mild unless you’re keen on a spicier kick (then by all means, go wild!).

As for the Russet potatoes, their starchy quality offers a creamier texture, which perfectly complements the rich broth.

When it comes to chicken stock, always choose low-sodium. You want to control your soup’s saltiness, and with the parmesan cheese addition, a low-sodium stock keeps things balanced.

Now, kale vs. spinach is an age-old debate, but here’s the secret: they both shine! Kale provides a hearty chew while spinach melts seamlessly into the creamy base.

And let’s have a moment for parmesan cheese. Aged varieties, freshly shredded, infuse a nutty richness which is simply non-negotiable!

Creamy Italian Sausage and Potato Soup

How To Make Creamy Italian Sausage and Potato Soup:

First off, let’s tackle that tantalizing Italian sausage. Grab a large stock pot or a Dutch oven and set it over medium-high heat. Let your sausage sizzle and crumble until it’s beautifully browned.

Once done, remove using a slotted spoon. Remember, it’s like sunbathing – you don’t want to overdo it! Now, drain off the excess drippings.

Bring back your browned sausage and introduce it to the potatoes. Add the chicken stock, sprinkle some salt and pepper, and let the party boil. Once it’s bubbling, tone down the heat to medium and let it simmer until the potatoes are soft, around 10-12 minutes.

Here comes the fun part! Scoop out half of those potatoes and give them a good ol’ mashing in a separate bowl. Once mashed, reunite them with their brethren in the pot.

Now, for the grand finale: Stir in your choice of green (kale or spinach), pour in the heavy cream, and season to your heart’s content. Let it all mingle until your greens are tender.

When serving, give it the royal treatment with parmesan, a hint of black pepper, and a sultry drizzle of olive oil.

Creamy Italian Sausage and Potato Soup

Storage Options:

If by some cosmic joke you find yourself with leftovers of this divine soup, fret not. Pour it into an airtight container and store in the fridge. It’ll keep its charm for up to 4 days. But hey, who are we kidding? With a soup this good, leftovers are a rare breed. If you’re planning ahead, you can even freeze this beauty. Just ensure it’s cooled completely before popping it into the freezer. When the craving hits, thaw overnight in the fridge and reheat on the stove. It’ll be like revisiting Soup Season all over again!

Variations and Substitutions:

Feeling adventurous? Here’s how you can jazz things up. If you’re looking to turn up the heat, swap mild Italian sausage for its spicy cousin. For a lighter version, try turkey or chicken sausage. If you’re in a more vegetarian mood, opt for white beans in place of sausage, and use a veggie broth instead of chicken stock. Dairy-sensitive? Coconut milk can swoop in as a fabulous substitute for heavy cream, lending an exotic twist. And for those seeking some crunch, consider adding roasted pine nuts or croutons as a garnish. The soup’s the limit!

Creamy Italian Sausage and Potato Soup

Creamy Italian Sausage and Potato Soup

Unwind in the embrace of Soup Season with our Creamy Italian Sausage and Potato Soup. Dive into a bowlful of sizzling Italian sausage, heartwarming Russet potatoes, and a velvety blend of kale and parmesan, all swirled in a rich broth.
4 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Italian
Total Time: 40 minutes
Servings: 6

Ingredients
  

  • 1 pound of mild Italian sausage
  • 2 pounds of Russet potatoes precisely diced
  • 6 cups of low-sodium chicken stock
  • 3 cups of finely chopped kale or spinach
  • 1 cup of heavy cream
  • ½ cup of shredded parmesan cheese
  • Salt kosher and freshly ground black pepper, adjusted to preference
  • A drizzle of extra virgin olive oil for garnishing purposes

Instructions

  • In a sizable stockpot or Dutch oven, set over a medium-high flame, proceed to brown the Italian sausage until it crumbles appropriately. Utilizing a slotted spoon, extract the sausage and ensure the pot is free from excessive drippings.
  • Subsequently, reintroduce the browned sausage to the pot. Incorporate the diced Russet potatoes, chicken stock, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Allow the mixture to reach a boiling point before reducing the heat to medium. Maintain the cooking process until the potatoes have achieved a tender state, which should typically span approximately 10-12 minutes.
  • Using the aforementioned slotted spoon, extract precisely half of the potatoes from the pot. In an isolated vessel, thoroughly mash these potatoes. Once this task is accomplished, return the mashed potatoes to the primary pot. Following this, amalgamate the chopped kale or spinach, heavy cream, and adjust the seasoning (salt and pepper) according to one’s palate. Persist with the cooking until the kale or spinach exhibits a tender consistency, likely within 2-3 minutes.
  • Upon serving, each portion should be appropriately garnished with a generous amount of shredded parmesan cheese, an additional sprinkle of freshly ground black pepper, and a modest drizzle of extra virgin olive oil.
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