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Creamy Italian Sausage Potato Soup

A comforting and rich soup featuring smoky Italian sausage, tender potatoes, aromatic vegetables, and a creamy base, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp butter Adds a rich, silky texture.
  • 3 tbsp olive oil Enhances flavors while keeping the dish healthy.
  • 1 lb mild bulk Italian sausage For a meaty, savory base.
  • 2 carrots peeled & chopped Provides sweetness and color.
  • 2 stalks celery, chopped Adds a crunchy texture.
  • 2 small white onions, chopped Imparts a savory aroma.
  • 5 cups water The soup's base and hydration.
  • 24 oz petite gold potatoes, sliced into halves or quarters Provides heartiness.
  • 2 cups heavy cream The star ingredient for creaminess.
  • ¼ fresh parsley chopped For a touch of freshness.
  • Shredded cheddar cheese for garnish (optional) Adds a rich finish.
Seasonings
  • Salt to taste salt Elevates the flavors.
  • Cracked black pepper to taste cracked black pepper Elevates the flavors.
  • 1 tsp dried basil Brings a hint of herbal freshness.
  • 1 tsp garlic powder Adds a background depth of flavor.
  • 1 tsp oregano A classic companion to Italian dishes.
  • 1 tsp smoked paprika Gives a subtle smoky taste.
  • ½ tsp ground mustard Adds a bit of zing.
  • ¼ tsp cayenne For a mild warmth.
  • ½ tsp crushed red pepper flakes Enhances the dish's spice level.
  • 10 cloves garlic, chopped Infuses an aromatic depth.
  • 5 tsp better than bouillon roasted chicken base A flavor booster.
  • 5 tbsp flour To thicken the soup.

Method
 

Cooking the Base
  1. In a large pot, combine butter and olive oil over medium-high heat. Wait for the butter to melt and the mixture to shimmer.
  2. Add in the bulk Italian sausage and break it up with a meat masher or wooden spoon. Sauté until browned and deliciously fragrant.
  3. Next, toss in the carrots, celery, onions, salt, cracked black pepper, dried basil, garlic powder, oregano, smoked paprika, ground mustard, cayenne, and crushed red pepper flakes. Stir well and let it sauté for a few minutes.
  4. Once the sausage is properly browned and the vegetables soften, introduce the chopped garlic. Sauté for 7-10 minutes on medium-low heat until the vegetables are translucent and the kitchen is filled with savory aromas.
Adding Ingredients
  1. Sprinkle in the better than bouillon chicken base and adjust with more salt and black pepper as needed. Mix thoroughly to combine the flavors.
  2. Gradually add the flour, whisking continuously for about 2-3 minutes until it forms a roux.
  3. Pour in the water and mix everything together. Add the sliced potatoes and cover the pot with a lid, leaving it slightly ajar. Bring to a boil while stirring occasionally.
Final Steps
  1. Once the potatoes are tender, reduce the heat to medium. Stir in the heavy cream, adjusting with salt and cracked black pepper if necessary. Let it simmer for about 5 minutes.
  2. Finally, stir in the chopped fresh parsley just before serving. For an optional touch, garnish with shredded cheddar cheese to enhance flavor and presentation!

Notes

For extra flavor, consider adding fresh herbs like thyme or rosemary. Use half-and-half instead of heavy cream for added creaminess., Adjust spice levels by varying the cayenne and red pepper flakes.