Tuscan Sausage Potato Soup (Print Version)
Hearty sausage and potatoes blend with herbs, greens, and a touch of cream in every warming bowl.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 pound Italian sausage, mild or spicy, casings removed
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
3 medium potatoes, peeled and diced
→ Broth Base and Seasonings
06 -
4 cups chicken broth
07 -
1 cup water
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried basil
10 -
0.5 teaspoon dried thyme
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Vegetables and Enrichment
13 -
2 cups baby spinach or kale, chopped
14 -
0.5 cup heavy cream, optional
15 -
Grated Parmesan cheese, optional, for serving
# Steps:
01 -
Heat the olive oil in a large pot over medium heat, then add the Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through.
02 -
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and softened.
03 -
Stir in the diced potatoes, chicken broth, water, oregano, basil, thyme, salt, and black pepper.
04 -
Bring the contents to a boil, then reduce to a simmer. Cook for 15 to 20 minutes, or until potatoes are fork-tender.
05 -
Stir in the chopped spinach or kale, cooking until wilted.
06 -
If using, add the heavy cream and gently heat through without bringing to a boil.
07 -
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
# Notes:
01 -
For a richer texture, substitute part of the potatoes with Yukon Gold variety, and finish with a drizzle of extra virgin olive oil before serving.