Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, quality produce and good Italian sausage form the backbone of the soup. Over the years, I’ve learned that the best results come from trusting your senses: that beautiful aroma of fresh garlic, the firmness of potatoes that hold up well in soup, and sausages with the right balance of spices. Sometimes I swap in sweet Italian sausage for a milder flavor, especially when the kids are around, but the spicy kind gives it that classic kick I love.
- 1 pound Italian sausage (spicy or sweet, casing removed)
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (preferably low sodium)
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes for extra heat
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
- Add the chopped onion to the pot and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the dried oregano, thyme, and optional red pepper flakes. Stir to combine and let the spices bloom for about 30 seconds.
- Add the diced potatoes and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer gently for another 5 minutes to meld the flavors.
- Remove from heat and garnish with freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
