Description
This Sausage Potato Soup is a hearty and flavorful one-pot meal. Crumbled Italian sausage, tender potatoes, carrots, celery, and mushrooms simmer in a savory broth seasoned with Italian herbs.
Ingredients
Scale
- 1 pound Italian sausage (Hot or Mild), casings removed
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, minced
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 1/2 pound (8 ounces) mushrooms (cremini or white button), sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken or vegetable stock
- 1 pound baby potatoes (such as Yukon Gold or red), diced (about 1/2-inch pieces)
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1/2 teaspoon kosher salt (or to taste)
- Freshly-cracked black pepper (to taste)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Sausage: Add the Italian sausage (casings removed) to a large stockpot or Dutch oven over medium heat. Cook for 5-6 minutes, stirring and breaking up the meat with a spoon, until lightly browned. Transfer the cooked sausage to a separate plate and set aside. Optional: Drain and discard most of the rendered fat from the pot for a lighter soup, leaving about 1 tablespoon.
- Sauté Vegetables: Add the olive oil to the pot (use the remaining sausage fat plus olive oil if needed). Add the diced carrots, minced onion, and diced celery. Sauté over medium heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Sauté for 4 more minutes, stirring occasionally, until the mushrooms have released their liquid and softened.
- Add Remaining Ingredients: Pour in the chicken or vegetable stock. Add the diced potatoes, Italian seasoning, bay leaf, and the cooked sausage back to the pot. Stir well to combine.
- Simmer: Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are cooked through and tender when pierced with a fork. Stir occasionally.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and black pepper, if necessary. Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve warm.
Notes
- Sausage: Use your favorite type of Italian sausage (hot, mild, or sweet). Remove the casings before cooking. Ground sausage can also be used.
- Vegetables: Feel free to add other vegetables like bell peppers or green beans.
- Potatoes: Baby potatoes are convenient, but you can use larger potatoes like Russets or Yukon Golds, just ensure they are peeled and diced into uniform pieces.
- Broth: Low-sodium broth allows better control over the saltiness.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.