Description
A rich and comforting one-pot soup featuring savory browned Italian sausage, tender Yukon Gold potatoes, and a velvety cream and parmesan finish.
Ingredients
Scale
- 1 lb Italian Sausage (bulk or casings removed)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Brown the Italian sausage in a large pot over medium-high heat, breaking it into small pieces, until cooked through.
- Add diced onions to the pot and sauté until translucent, then stir in minced garlic for 1 minute.
- Pour in chicken broth and use a spoon to scrape up the browned bits from the bottom of the pot.
- Add cubed potatoes and bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until tender.
- Stir in heavy cream and parmesan cheese; simmer on low for 5 minutes without boiling.
- Remove from heat, stir in fresh parsley, and season with salt and pepper.