Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) Italian sausage (sweet or spicy, casings removed)
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 tsp/10g)
  • 4 cups (950ml) chicken broth (low sodium)
  • 1 teaspoon (5ml) dried Italian seasoning
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • 1 ½ pounds (680g) Yukon Gold potatoes, peeled and diced (approx. 4 cups/600g)
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the pot and set aside. Drain any excess grease, leaving about 1 tablespoon in the pot.
  2. Add the diced onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  3. Pour in the chicken broth, add the Italian seasoning and red pepper flakes (if using). Bring to a simmer.
  4. Add the diced potatoes to the simmering broth. Cook until the potatoes are tender, about 15-20 minutes. Test for doneness with a fork.
  5. Return the cooked sausage to the pot. Stir in the heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
  6. Ladle the soup into bowls. Garnish with fresh parsley and grated Parmesan cheese.