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italian sausage potato soup

(1 rating)
Recipe by
Holly Kaye
Philadelphia, PA

This soup is filling and rich, with just enough spice to keep it interesting. Just the thing for a hearty lunch in the fall and winter months!

(1 rating)
yield 4 serving(s)
cook time 45 Min

Ingredients For italian sausage potato soup

  • 6
    yukon gold potatoes, peeled and cubed
  • 1
    large yellow onion, finely chopped
  • 1
    clove garlic, pressed
  • 1
    celery stalk, finely chopped
  • 1 lb
    bulk sweet italian sausage (no casing)
  • 2 c
    half and half
  • 5 c
    chicken broth, low salt
  • 1 tsp
    dried parsley
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    olive oil

How To Make italian sausage potato soup

  • 1
    Heat olive oil in a Dutch Oven or stockpot over high heat. Add onion, garlic, celery and sausage.
  • 2
    Saute', stirring frequently, 7-8 minutes. Cook and stir until sausage is broken up and no longer pink. Drain carefully, don't lose the vegetables.
  • 3
    Reduce heat to medium-low. Add chicken broth, potatoes and celery. Simmer 25 minutes until potatoes are tender - stir occasionally.
  • 4
    Add half-and-half, heat through. Season to taste with salt and pepper. **I like to add 1/2 tsp. crushed red pepper in with the sausage for a little extra bite, but of course that is optional!**

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