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In the late 1990s, we often had lunch after church on Sundays at a restaurant that served "Italian" food. It's a well-known American chain that claimed its chefs trained in Italy, but I'm not sure many Italians would recognize the cuisine. However, the food was nonetheless edible and I especially enjoyed what they called Zuppa Toscana. This recipe for Potato Sausage Soup is my simple version of that soup and we enjoy it so much in the winter.
How simple is that?
I have no idea what the original recipe is , but I said my version is simple and I mean it. There are only six ingredients, not counting the salt and pepper, or the optional baby spinach. So nine total, all-inclusive.
What kind of potatoes should I use?
The edible kind! Snarky, aren't I? I like to use russets for this soup because of the texture when they are cooked. I love Yukon Golds, but I think they are a bit too waxy for this soup.
Cook the chopped potatoes and garlic in chicken broth till they are soft then mash them a bit with the wooden spoon.
Let's talk about that chicken broth, shall we?
I always have homemade chicken broth or stock on hand because I keep the carcass every time that I make roast chicken. I then put it in to simmer with carrots, celery, onions, some peppercorns, some fresh ginger slices, a bit of apple cider vinegar. When it's done, I strain it and store it in straight-sided jars in the freezer.
If you don't want to make your own chicken broth or prefer the convenience of purchasing it, I recommend a brand like Kettle & Fire. They use regenerative farming practices, source grass-fed and pastured animals, and use all organic ingredients. The quality of your food determines not only its flavor, but also its nutritive value (Not sponsored. Yet.)
Finish the soup off ...
Brown some Italian sausage in a skillet. I like to use spicy sausage rather than mild, but you can of course, use what you prefer! I cook it till I get some great crispy pieces. It adds so much flavor and texture. Add the sausage to the smushed potatoes, then gradually add the cream and milk. Warm it thoroughly, then put in a bit of fresh baby spinach. Allow it to wilt, then serve it up.
How to serve Potato Sausage Soup
Use hearty bowls, pour some red wine, and dig in. If you have fresh, crunchy bread, you should definitely have that along side!
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If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Potato Sausage Soup
- 2½ pounds russet potatoes chopped
- 4 cloves garlic chopped
- chicken broth about a quart
- ½ cup heavy cream
- 2-3 cups whole milk to create the right consistency
- ½ pound hot Italian sausages removed from the casing if using links
- salt & pepper to season
- baby spinach optional
- Cook the potatoes and garlic in enough chicken broth to mostly cover the potatoes, up to a quart. Add more, if necessary through the cooking process to keep them from sticking to the pot.
- In a separate skillet on medium to medium-high heat, brown the sausage, breaking it into small pieces. Be sure to brown it thoroughly so you have some crispy bits.
- When the potatoes are soft, use a wooden spoon or a potato masher to mash some of the potatoes, leaving a few chunks.
- Add the cream and milk to create a soupy consistency.
- Add the browned sausage to the potatoes and cream mixture, season with salt and pepper. Be sure to taste! Heat on medium low heat till warm.
- If desired, add a handful or two of spinach leaves just before serving. The heat of the soup will cook them adequately.
- Serve with a hearty, crusty bread. So delicious and warming on a cold evening.
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