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Sausage Potato Soup

Sausage potato soup with tender Yukon gold potatoes, white beans, and wilted kale in a creamy, lightly spicy broth. Brown-and-simmer method keeps the sausage flavorful and the soup hearty without needing flour.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, casings removed
  • 1 lb Italian sausage, casings removed
Yukon gold potatoes, peeled and cubed
  • 3 lb Yukon gold potatoes, peeled and cubed
kale or spinach, stems removed and torn
  • 1 kale or spinach, stems removed and torn
onion, diced
  • 1 onion, diced
garlic, minced
  • 4 clove garlic, minced
chicken broth
  • 5 cup chicken broth
white beans, drained
  • 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 to taste
  • 1 Salt and pepper to taste
Parmesan and olive oil for serving
  • 1 Parmesan and olive oil for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up as it cooks. Cook until browned, then drain excess fat and remove the sausage.
Build the soup base
  1. Sauté the onion in the same pot for 4 minutes until softened. Add the garlic and red pepper flakes and cook 1 minute, stirring, until fragrant.
Simmer until tender
  1. Add the chicken broth, Yukon gold potatoes, and Italian seasoning. Bring to a boil, then simmer for 18-20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the broth. Stir well so the soup turns creamy without adding flour.
Finish with beans, cream, and greens
  1. Stir in the white beans and heavy cream after mashing the potatoes. Warm until fully combined and the soup looks creamy.
  2. Return the browned sausage to the pot and add the kale. Cook for 3-4 minutes until the kale is wilted and bright green.
Season and serve
  1. Season the soup with salt and pepper to taste. Serve hot with parmesan and olive oil on top.

Notes

For the best texture, mash only part of the potatoes so the soup stays chunky. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (cream may slightly separate when reheated—stir well and warm gently). For a lighter option, use half-and-half instead of heavy cream.