Y’all it’s soup season! Of course the weather has been in the seventies here in Oklahoma but that has not kept me from making pots and pots of soup and ordering cozy sweaters!

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This delicious sausage and potato soup comes from The Simple Kitchen Cookbook by Donna and Chad Elick of The Slow Roasted Italian. If you are new to their site, you are going to be blown away by the deliciousness!

Why Make Sausage Potato Soup?

• It’s ready to eat in about 30 minutes making it perfect for any night of the week.
• If you love Olive Garden’s Zuppa Toscana, this version is even better!
• Less than 10 ingredients and you can make it wild mild or spicy sausage.

Ingredients for Sausage Potato Soup

• Italian Sausage
• Chicken Broth
• Russet Potatoes
• Salt
• Crushed Red Pepper
• Kale or Baby Spinach
• Heavy Cream

Step By Step Directions for Sausage Potato Soup

1. Cook Italian sausage in a dutch oven or large soup pan.
2. Break the sausage up to brown well. Drain the sausage drippings from the pan.
3. Return the pot to the heat and add the chicken broth, diced potatoes, salt and red pepper flakes.
4. Boil until the potatoes are for-tender, about 15 minutes.
5. Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
6. Add the kale or spinach and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.

Homemade Bread to Serve with Potato Soup

Lately, I have become a total soup fanatic. There’s just something so comforting about a big warm bowl of soup. It is filling and delicious. Just add a side of my White Cheddar Potato Rolls or Cornbread and I am one happy camper.

You might also enjoy this easy 15 minute Creamy Tuscan Ravioli for a quick dinner.

More Delicious Potato Soup Recipes

• I remember my mom making huge pots of potato soup when I was growing up, it was always so good. I’ve made Slow Cooker Cheesy Smoked Sausage Idaho Potato Soup and Creamy Ham and Potato Soup.
• This Tuscan Sausage Potato Soup might be my new favorite and we are loving this Quick Smoked Sausage and Potato Soup too. 
• You just can’t beat this kind of comfort food. Next on my list is this Instant Pot Potato Corn Chowder!

If you are looking for a quick and easy comfort food dinner, this easy Sausage Potato Soup is a real family pleaser.

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Tuscan Sausage Potato Soup

Tuscan Sausage Potato Soup is a rich and creamy soup perfect for busy weeknights! You won't believe how easy this soup comes together with only 7 ingredients.

Course Soups

Cuisine Italian

Keyword 30 minute meals, comfort food soups, Italian sausage soup, potato soup, sausage and potato soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Milisa

Ingredients

• 1 pound Italian Sausage casing removed
• 6 cups chicken broth
• 6 medium russet potatoes 2 pounds, cut into 1/2 inch cubes
• ½ teaspoon kosher salt more to taste
• ½ teaspoon crushed red pepper flakes more to taste
• 4 cups chopped kale or spinach
• 1 cup heavy cream

Instructions

• Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, crumble in the Italian sausage.
• Cook, stirring occasionally and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.
• Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes.
• Boil until the potatoes are for-tender, about 15 minutes.
• Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
• Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
• Taste for seasoning and add salt to taste and red pepper flakes.

Notes

Store leftover soup in the refrigerator in an airtight container up to 4 days. Freeze in a freezer bag up to 3 months.

Reheat in a pan over medium heat, stirring occasionally until heated through.

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