Creamy Potato And Italian Sausage Soup Recipes
RICH ITALIAN SAUSAGE AND POTATO SOUP
This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g
CREAMY POTATO AND ITALIAN SAUSAGE SOUP
My family and friends love this soup because it reminds them of the one at Olive Garden!
Provided by heidi tittle
Categories Other Soups
Time 1h30m
Number Of Ingredients 11
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 :)
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- Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.
- Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.
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