Description
A thick, hearty, and deeply satisfying harvest stew made with spicy Italian sausage, russet potatoes, and fresh sage. This one-pot meal comes together in just 30 minutes and offers creamy texture with crispy sausage bits.
Ingredients
Scale
- 1 lb Italian sausage (mix of hot and mild, fresh links)
- 2 lbs Russet potatoes (cubed into 1-inch chunks)
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 4 cups Chicken broth (low-sodium)
- 1 cup Heavy cream
- 2 tbsp Fresh sage (chopped)
- 2 tbsp Butter
- 1 tsp Thyme (dried or fresh leaves)
- Black pepper to taste
Instructions
- Prep vegetables: Peel and cube potatoes, dice onion, mince garlic, and chop sage.
- Brown the sausage: Heat a large pot over medium-high heat. Cook sausage links for 5-6 minutes until browned. Squeeze meat out of casings, break into crumbles, and cook for 2 more minutes until crispy. Remove sausage with a slotted spoon, leaving rendered fat in the pot.
- Sauté aromatics: Reduce heat to medium. Add butter to the pot. Sauté onions for 3-4 minutes until soft and translucent. Add garlic and sage, cooking for 1 minute until fragrant.
- Simmer potatoes: Add cubed potatoes to the pot and stir to coat. Pour in chicken broth, scraping the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are tender.
- Finish and serve: Stir cooked sausage back into the pot. Add heavy cream and simmer for 1-2 minutes to heat through (do not boil). Season with black pepper. Serve hot with crusty bread.
Notes
Do not over-stir the potatoes once they begin cooking to prevent them from breaking down and making the soup cloudy. Reserve a quarter cup of crispy sausage for garnish. If the soup is too thin, simmer uncovered to reduce or mash a few potatoes. If too thick, add more broth. For freezing, it is best to freeze without the cream and add fresh cream upon reheating to prevent separation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: sausage potato soup, fall recipes, harvest stew, 30 minute meals, one pot soup, comfort food, russet potatoes, italian sausage