Chunky and hearty, this soup makes a perfect one pot meal on a cool or rainy night.
We love soups. We love stews. So how much are we going to love something that’s a bit of both? We’re willing to bet that you’ll love this one a lot.
Hearty, with chunks of sausage and potato and a good dose of greens… all in a rich, tasty broth, this soup is as much at home on the dinner table as by a camp fire. It’s really simple to make and has just a few ingredients, making it quick, easy and inexpensive if you’re feeding a crowd… and gives you lunches for the week if you’re not.
The simple flavors in this soup add up to so much more than the sum of their parts, and it’s become a favorite here in the test kitchen… especially when the weather outside is frightful.
This is also one of those dishes that you can make your own by adding or changing ingredients. We encourage you to try it as written here first, but after that, don’t be shy! A little tomato paste, a random can of cannellini beans that has been languishing in the back of your cupboard, a chunk of parmesan rind in the broth – all worthy additions, though this soup is close to perfect just as it is. Cooking is part science and part art, and there’s no “wrong” way to adapt a recipe like this one. If you make a change and you like it, then you’ve made a good choice. You do you!
On Russet Potatoes
We’ve specified russet potatoes here, and we think they work best, but you can use any potato you like or happen to have on hand.
Russets, sometimes called baking potatoes, have a more mealy, floury texture than regular potatoes. They have great flavor, they cook up nice and soft, and they release some surface starch into the broth as they cook, making the soup thicker and more hearty.
Ingredients
- 1 lb hot Italian sausage cut into 1-inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 small russet potatoes cubed (about 3 cups)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried chili flakes
- 6 cups beef bone broth
- 2 cups chopped kale or swiss chard packed
- Sea salt to taste
How to Make Italian Sausage Soup
Step 1: In a large soup pot over medium-high heat, cook the Italian sausage pieces until they’re nicely browned, about 5 minutes. Remove and set aside.
Step 2: In the same pot, add the chopped onion, minced garlic, cubed potatoes, Italian seasoning, and dried chili flakes. Sauté until the onion is translucent, around 5 minutes.
Step 3: Pour in the beef bone broth and return the browned sausage to the pot. Bring to a boil, then reduce heat to a simmer. Let it cook until the potatoes are fork-tender, about 8-10 minutes.
Step 4: Stir in the chopped kale or swiss chard until wilted. Season the soup and serve warm.
FAQs & Tips
This soup stores really well and can easily be made in advance. In fact, we think it tastes even better the next day! It’ll keep in the fridge for three days and can be frozen for up to three months.
You sure can. Use mild Italian sausage instead of the hot, omit the chili flakes and add a teaspoon of sweet paprika to the pot. You can always serve chilies or hot sauce on the side for those who like some fire in their bowl.
No worries. Bone broth adds richness and depth, but regular beef broth will also work well.
You can add some richness by throwing in a piece of Parmesan rind while you simmer the soup. We save all our rinds in a zippy bag in the fridge to use in soups, stews and sauces. You should, too!
You want to get a nice sear on the sausage chunks. It’ll improve the color and flavor of the soup, and it’ll render off some of the fat in the meat, which will help with the sautéing in the second step of the recipe. If the sausage is still a little pink in the middle, don’t worry. It’ll finish cooking when you add it back to the pot for simmering.
Serving Suggestions
A crusty loaf of quality bread is all this soup needs as accompaniment. A little grated parmesan on top is also a nice touch. You can make it even heartier with the addition of some noodles or white kidney beans, but we think it’s pretty much perfect the way it is.
Italian Sausage Soup
Ingredients
- 1 lb hot Italian sausage cut into 1-inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 small russet potatoes cubed (about 3 cups)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried chili flakes
- 6 cups beef bone broth
- 2 cups chopped kale or swiss chard leaves packed
- Sea salt to taste
Instructions
- In a large soup pot over medium-high heat, cook the Italian sausage pieces until they're nicely browned, about 5 minutes. Remove and set aside.
- In the same pot, add the chopped onion, minced garlic, cubed potatoes, Italian seasoning, and dried chili flakes. Sauté until the onion is translucent, around 5 minutes.
- Pour in the beef bone broth and return the browned sausage to the pot. Bring to a boil, then reduce heat to a simmer. Let it cook until the potatoes are fork-tender, about 8-10 minutes.
- Stir in the chopped kale or swiss chard until wilted. Season the soup and serve warm.
Nutrition
