Creamy Potato And Italian Sausage Soup Recipes

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RICH ITALIAN SAUSAGE AND POTATO SOUP



Rich Italian Sausage and Potato Soup image

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

1 pound Italian sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
⅓ cup heavy cream

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



Creamy Potato and Italian Sausage Soup image

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

10 medium yukon or russet potatoes (peeled or not and sliced into 1/4 " slices)
1 lb hot or mild italian sausage (browned and drained of "most" of the fat)
1 large sweet onion (cut it the way you like it ...we love big pieces of onions )
1 bunch fresh kale (rinse and pat dry then use kitchen scissors to cut into 1-inch strips)
1 qt half-n-half or heavy cream or fat-free half-n-half
1 Tbsp chicken bouillon
1 tsp dried basil
1 tsp pepper
2 clove garlic, minced
2-4 c water (more or less depending on how much cream you want to add later :) if you get my drift...i use less water and more cream personally
kosher salt (to taste)

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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