Best Italian Sausage And Potato Soup Recipes

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

ITALIAN SAUSAGE AND POTATO BISQUE SOUP

Steps:

• Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
• Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
• Add more lemon juice and the salt as needed.
• Serve with a crusty bread. Freeze the left overs, if there are any.

ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Wash and prepare kale and set it aside.
• In a medium stock pot, boil sliced potatoes until tender; drain and set aside.
• In large stock pot, crumble and brown the Italian sausage over medium heat; after a few minutes, add the onion and saute until sausage is nicely browned and onion is tender.
• Add garlic and saute a couple of minutes being careful not to burn.
• Drain any fat from the sausage mixture.
• Add the red pepper flakes, oregano, basil, chicken stock, milk and half and half.
• Simmer for 30 minutes.
• Taste it and adjust seasonings as needed, adding the salt and black pepper.
• Add the potatoes, heavy cream and then stir in kale.
• Simmer an additional 15 minutes.
• Serve soup with some bacon sprinkled on top, if desired.

ITALIAN POTATO AND SAUSAGE SOUP

Steps:

• Bake sausage 1/2 hour in a 300-degree oven. Drain on paper towels, and cut into slices. Place onion, chicken broth, potatoes, water, and garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes. Lower heat to low and add cream and kale. Simmer until thoroughly warmed and serve.

CREAMY POTATO AND ITALIAN SAUSAGE SOUP

Steps:

• 1. Combine ALL ingredients into a large, non-stick, soup-pot EXCEPT for the CREAM AND KALE
• 2. Bring ingredients to a boil then reduce heat to LOW.
• 3. Add enough CREAM to cover ingredients. Keep covered and cook until potatoes and onions are done. DO NOT ALLOW THE CREAM TO BOIL AS IT WILL CURDLE AND NOBODY LIKES THE LOOK OF CURDLED SOUP!!!!
• 4. At the very last 5 minutes before serving time, add in the KALE strips on the top of your soup. Keep the pot covered for about five minutes to WILT your KALE strips and then serve!
• 5. This soup really BEGS for a fresh loaf of kalamata olive bread or garlic clove bread from your kitchen or local bakery ... Don't forget the sweet cream unsalted butter to go with that :)

ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Cook the sausage and set aside. Add the bacon to the same pot and cook until crispy, then remove and crumble. Drain off most of the bacon grease, and add the onions, garlic, and red pepper flakes the pan. Sweat them over medium heat for 4 to 5 minutes, just until they begin to soften. Add the crumbled bacon and cooked sausage to the pot, along with the chicken boullion, sliced potatoes, and water. Bring to a boil, then reduce to a simmer for about 8-10 minutes. Add the heavy cream and the kale, season with plenty of black pepper, and check for seasoning on the salt (boullion and bacon contains a fair amount of salt to begin with, so you may not need to add much. Grated Parmesean cheese goes well with this soup when served.

ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• 1. Slice potatoes, about 1/4 - 1/2 inch thick. Then cut into wedges.
• 2. Slice Italian sausage and brown in skillet along with oregano and thyme for about 5 minutes. (I have a slow cooker that has a browning setting so I use that.) I remove the casing around each slice before the next step.
• 3. Add onions, broth, and potato slices. Cook on low for 7-8 hour, or on high 4 hours.
• 4. Add cream, stir to combine. Add chopped kale, cook 20 minutes. Add salt and pepper to taste. Ladle into bowls. Garnish with grated parm if desired.