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Spicy Italian Sausage and Potato Soup

If regular potato soup sometimes feels like it needs a little something, THIS is the version to make. Hot Italian chicken sausage, Calabrian chili, red pepper flakes, plenty of seasonings, and Parmesan give the creamy potato base so much flavor. Pile on the sour cream and green onions at the end and you have a very cozy bowl of soup with a spicy little upgrade.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 551kcal

Equipment

Ingredients

For the soup

  • 1 lbs hot Italian chicken sausage, casings removed if needed
  • 1 tbsp avocado oil
  • 1 medium  yellow onion, diced
  • 5 cloves garlic, grated or minced
  • 1 tbsp tomato paste
  • 1 tbsp Calabrian chili paste
  • 2 tsp Italian seasoning
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 1/4 tsp cayenne pepper, optional for extra heat
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 lbs  russet potatoes, peeled and diced
  • 32 oz chicken stock
  • 1 cup whole milk, plus more as needed
  • 1/2 cup  heavy cream
  • 1/2 cup freshly grated Parmesan cheese

For the roux

  • 1/4 cup butter
  • 1/4 cup all-purpose flour

For topping

  • Freshly grated Parmesan cheese
  • Red pepper flakes
  • Sliced green onions
  • Sour cream
US - M

Instructions

  • Heat a large Dutch oven over medium-high heat. Add the avocado oil. Once hot, add the Italian chicken sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, about 5-7 minutes.
  • Reduce the heat to medium. Add the onion to the same Dutch oven and cook for 4-5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
  • Add the tomato paste, Calabrian chili paste, Italian seasoning, smoked paprika, oregano, garlic powder, onion powder, red pepper flakes, cayenne, salt, and black pepper. Stir and cook for 1-2 minutes, allowing the tomato and chili pastes to caramelize slightly and the seasonings to become fragrant.
  • Pour in the chicken stock, stirring and scraping up any browned bits from the bottom of the Dutch oven.
  • Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  • While the potatoes cook, make the roux. Melt the butter in a small saucepan over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes, until completely incorporated and smooth.
  • Once the potatoes are tender, use the back of a wooden spoon or a potato masher to lightly mash some of the potatoes directly in the Dutch oven, leaving plenty of potato pieces whole for texture.
  • Keep the soup at a gentle simmer and slowly whisk in the roux until fully incorporated. Continue simmering for a few minutes, stirring frequently, until the soup begins to thicken.
  • Reduce the heat to low. Stir in the whole milk, heavy cream, and Parmesan cheese. Cook for another 3-5 minutes, stirring frequently, until the Parmesan has melted and the soup is creamy and warmed through. Avoid bringing the soup to a boil once the dairy has been added.
  • If the soup is thicker than you’d like, add additional milk a little at a time until it reaches your desired consistency. Taste and add more salt or pepper as needed.
  • Ladle into bowls and top with freshly grated Parmesan, red pepper flakes, sliced green onions, and a spoonful of sour cream.

Nutrition

Calories: 551kcal | Carbohydrates: 45g | Protein: 24g | Fat: 33g | Fiber: 3g