Description
This Spicy Sausage Potato Soup is a hearty and flavorful dish combining spicy Italian sausage, tender potatoes, and nutritious kale in a creamy, paprika-spiced broth. Perfect for cozy dinners, this soup balances a kick of heat with comforting textures and fresh garnishes.
Ingredients
Scale
Sausage and Vegetables
- 1 pound spicy Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed (about 4 cups)
- 2 cups fresh kale, chopped (or spinach)
Broth and Seasonings
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Oils and Garnishes
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, allowing it to soften and release its sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care to stir frequently to prevent burning and ensure even flavor release.
- Brown Sausage: Increase the heat to medium-high, add the spicy Italian sausage, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through, which develops the soup’s rich meaty base.
- Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot, then pour in the chicken broth. Stir everything together to combine, setting the stage for the soup’s hearty texture.
- Season and Boil: Add paprika, crushed red pepper flakes, dried thyme, and the bay leaf. Stir thoroughly and bring the mixture to a boil, infusing the broth with warm, spicy, and aromatic notes.
- Simmer: Reduce the heat to low and let the soup simmer for about 15 minutes, or until the potatoes become tender and begin to absorb the flavors.
- Add Greens: Stir in the chopped kale or spinach and cook for another 5 minutes until the greens are wilted and tender, contributing a fresh, nutritious element.
- Finish with Cream: Pour in the heavy cream and season the soup with salt and pepper to taste. Remove the bay leaf to leave behind only its flavor, creating a smooth, creamy finish.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley if desired, and enjoy a comforting, spicy, and creamy meal.
Notes
- For a milder soup, reduce or omit the crushed red pepper flakes.
- Spinach can be used as a substitute for kale for a softer texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use low-fat heavy cream or a milk alternative for a lighter version, though the soup may be less creamy.
- Garnish with shredded cheese for an extra layer of flavor if desired.
