italian sausage potato soup
(1 RATING)
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!
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prep time
cook time
45 Min
method
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yield
4 serving(s)
Ingredients
- 6 - yukon gold potatoes, peeled and cubed
- 1 - large yellow onion, finely chopped
- 1 - clove garlic, pressed
- 1 - celery stalk, finely chopped
- 1 pound bulk sweet italian sausage (no casing)
- 2 cups half and half
- 5 cups chicken broth, low salt
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
How To Make italian sausage potato soup
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Step 1Heat olive oil in a Dutch Oven or stockpot over high heat. Add onion, garlic, celery and sausage.
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Step 2Saute', stirring frequently, 7-8 minutes. Cook and stir until sausage is broken up and no longer pink. Drain carefully, don't lose the vegetables.
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Step 3Reduce heat to medium-low. Add chicken broth, potatoes and celery. Simmer 25 minutes until potatoes are tender - stir occasionally.
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Step 4Add 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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