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Sausage Potato Soup

Sausage potato soup with Italian sausage, tender Yukon gold potatoes, and white beans in a creamy broth. Simmered until soft, then finished with kale for a hearty, cozy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
Leafy greens
  • 1 kale or spinach, stems removed and torn
Aromatics
  • 1 onion, diced
  • 4 clove garlic, minced
Broth and beans
  • 5 cup chicken broth
  • 1 can (14 oz) white beans, drained
Cream and seasonings
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 Salt and pepper to taste
Serving
  • 0.25 Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up until cooked through, then drain excess fat and remove. Look for browned crumbles with no visible pink.
Build the flavor base
  1. Sauté the onion in the same pot for 4 minutes. Stir until softened and slightly translucent.
  2. Add the garlic and red pepper flakes and cook for 1 minute. Watch for fragrant bubbling without browning.
Simmer the soup
  1. Add the chicken broth, potatoes, and Italian seasoning, then bring to a boil. You should see steady bubbling across the surface.
  2. Simmer for 18-20 minutes, until the potatoes are tender. Skewer a cube with a fork— it should slide through easily.
  3. Mash some of the potatoes in the pot. Aim for a few mashed spoonfuls to thicken the broth while keeping some cubes intact.
  4. Stir in the white beans and the heavy cream. The soup should turn creamy and look evenly mixed.
Finish with kale and serve
  1. Return the sausage to the pot. Stir until the meat is evenly distributed.
  2. Add the kale and cook for 3-4 minutes, until wilted. The greens should turn darker and tender.
  3. Season with salt and pepper to taste. Taste and adjust until the flavor pops.
  4. Serve with parmesan and olive oil for serving. Add a drizzle and sprinkle so the top looks glossy and inviting.

Notes

For the creamiest texture, mash the potatoes after simmering and before adding the beans and cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not ideal due to the cream, but you can freeze for up to 1 month if needed—thaw and reheat slowly. To make it lighter, use half-and-half instead of heavy cream.