Cooler evenings call for recipes that can sit in one pot while everybody finds their way to the table. This one is hearty without being complicated and is easy to adjust for your family's tastes.
Servings: 6
Prep: 15 minutes
Cook: About 30 minutes
Ingredients
- 1 lb mild Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 medium potatoes, peeled and cut into small cubes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup half-and-half
- 2 cups chopped spinach, optional
- 1/2 cup shredded Parmesan or cheddar, optional for serving
Directions
- Brown the sausage in a large soup pot over medium heat, breaking it into small pieces as it cooks.
- Add the diced onion and cook until softened, about 4–5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the potatoes, broth, Italian seasoning and pepper.
- Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
- For a slightly thicker soup, gently mash a few potato pieces against the side of the pot.
- Reduce the heat to low and stir in the half-and-half.
- Add spinach, if using, and cook just until wilted.
- Taste before adding salt—the sausage and broth may already provide plenty.
- Ladle into bowls and add cheese if your family likes it.
Easy substitutions: Use turkey sausage instead of pork sausage. Milk can replace half-and-half for a lighter soup, although it won't be quite as creamy. Kale can replace spinach. For picky eaters, leave the greens out of the main pot and offer them separately.
From Our Table
Serve it with thick slices of bread and put the soup pot right on the table. A little flour on the counter from homemade bread would be lovely—but store-bought bread and an ordinary weeknight are just as welcome here.
Make extra—the leftovers are tomorrow's lunch. 🤎