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Sausage Potato Soup

Sausage potato soup with creamy broth, tender Yukon gold potatoes, and wilted kale—built from a quick simmer and light mashing for a thicker texture. Browned Italian sausage and white beans add hearty body in a classic American main dish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sausage in a large pot over medium-high heat, breaking it up, until no longer pink, about 6-8 minutes; drain excess fat and remove.
Build the flavor base
  1. Sauté the onion in the same pot over medium heat for 4 minutes, stirring until softened; add garlic and red pepper flakes and cook 1 minute.
Simmer the soup
  1. Add the chicken broth, potatoes, and Italian seasoning, bring to a boil, then reduce to a simmer and cook for 18-20 minutes until the potatoes are tender.
Thicken and add beans
  1. Mash some of the potatoes in the pot for thickness, then stir in the white beans and heavy cream until combined.
Finish with greens
  1. Return the sausage to the pot, then add the kale and cook for 3-4 minutes until wilted.
Season and serve
  1. Season the soup with salt and pepper to taste, then serve hot with parmesan and olive oil drizzled on top.

Notes

Pro tip: mash only part of the potatoes so the soup stays creamy but still has some chunk. Store leftovers in the fridge up to 3 days; reheat gently on the stove until hot. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream.