Go Back

Italian Sausage and Potato Soup with Parmesan

Italian sausage and potato soup with Parmesan is simmered in chicken broth until the Yukon Gold potatoes are tender, then finished with cream and finely grated cheese. The result is a rich, creamy soup with browned sausage and tender slices of potato.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
standing time 5 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bulk Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes cut into 1/4-inch slices
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6 to 8 minutes until browned and cooked through.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the chicken broth and potatoes, bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes until the potatoes are tender.
  5. Stir in the heavy cream, Parmesan, salt, and pepper, and heat gently for 2 to 3 minutes without boiling.
  6. Remove the soup from the heat and let it stand for 5 minutes before serving.

Notes

For the smoothest texture, heat gently after adding the cream and do not let the soup boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream may separate. For a lighter option, substitute half-and-half for the heavy cream.