Italian Potato Soup

Colleen Sowa


This is a twist on the usual potato soup...

We made this today (August 14, 2011) for a fun little contest a friend (Greg from this site) had us do...

The challenge was use broccoli, lemon and red bell pepper... I think this came out excellent.... all of the kids loved it!

This is my photo.


★★★★★ 3 votes

10 to 14 servings
15 Min
25 Min
Stove Top



  • 1 large
    red bell pepper (chopped)
  • 1 medium
    yellow bell pepper (minced)
  • 2 bunch
    green onions (chopped)
  • 3 lb
    potaotes (any variety... mixed varieties)
  • 1 large
    lemon (juice and zest)

  • 4
    italian sausages (cut in half lengthwise, then cut up)
  • 2 c
    broccoli florets (cooked leftovers... or fresh)

  • 1 tsp
    each: dried basil, garlic salt, garlic powder, ground black pepper
  • 1 can(s)
    cream of celery soup
  • 6 c

How to Make Italian Potato Soup


  1. Wash potatoes, leave skin on, cut up to desired sizes. (I used a variety of potatoes... you can use what ever potatoes you like).

    Put potatoes in a large sauce pan, add enough water to almost cover the potatoes.
  2. Add the chopped up onions, lemon juice and lemon zest.

    Cook until potatoes are almost tender and liquid thickens.
  3. Add the chopped up Italian sausages, milk, soup and spices.

    Simmer, stirring frequently until potatoes are tender and soup thickens.
  4. Saute or steam the red bell pepper and do the same with the yellow bell pepper.
  5. If using left over broccoli, heat it up.... if using fresh broccoli... steam it until bright green and tender.
  6. Put the soup into bowls, garnish with broccoli and the red and yellow bell peppers as in photo

Printable Recipe Card

About Italian Potato Soup

Main Ingredient: Pork
Regional Style: Italian

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