Ingredients
Scale
- 1 tbsp olive oil
- 1 lb mild or spicy Italian sausage, casing removed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 3 medium Yukon Gold potatoes, peeled and diced (about 2 lbs)
- 1/2 cup heavy cream (or half-and-half for lighter version)
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- Optional: grated Parmesan and extra parsley for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook, breaking up with a spoon, until browned (5–6 mins).
- Add onion and cook until softened (3–4 mins). Stir in garlic, thyme, and paprika; cook 1 minute until fragrant.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer, covered, for 15–20 minutes or until potatoes are tender.
- Stir in heavy cream and parsley. Season with salt and pepper to taste. Simmer 2–3 more minutes (do not boil).
- Serve hot, garnished with Parmesan and extra parsley if desired.
Notes
- For a lighter version, substitute half-and-half or whole milk (add after removing from heat to prevent curdling).
- Vegetarian option: Use plant-based sausage and vegetable broth; add sautéed mushrooms for umami depth.
- Thicker soup? Mash some potatoes against the pot边 with a fork before adding cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
