Ingredients:
- 1 pound Italian sausage, loose or casings removed
- 1 1/2 pounds potatoes (Yukon Gold, Russet, or Red), cut into 1-inch dice, skins on or off
- 1 tablespoon olive oil (if needed)
- 1 cup diced onion
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 cups beef broth
- 10 ounces frozen spinach, defrosted and squeezed dry
- 15 ounce can diced tomatoes with juice
- 4–5 fresh thyme sprigs
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Preparation:
Warm a large Dutch oven or soup pot over medium heat and spray with non-stick cooking spray. Add the Italian sausage, breaking it up with a spoon or spatula until almost cooked through. Incorporate the diced onions and garlic, stirring until softened, about 3-4 minutes. Add the diced potatoes and cook for another 3-4 minutes, seasoning with salt and pepper. If the sausage didn’t release enough fat, add a tablespoon of olive oil.
Sprinkle the flour over the mixture, stirring to combine, then pour in the white wine. Stir to scrape up any browned bits from the bottom of the pot as the wine reduces for about 2 minutes. Add the chicken and beef broths, spinach, diced tomatoes, and thyme sprigs. Bring the soup to a simmer and cook, partially covered, for 20-25 minutes, stirring occasionally to prevent sticking.
Check if the potatoes are tender, then remove about 1 cup of them to a bowl and mash with a fork or potato masher. Return the mashed potatoes to the soup, stirring to thicken. Incorporate the heavy cream and Parmesan cheese, then taste and adjust seasonings. Let the soup cook uncovered on low heat for another 10 minutes to meld flavors. Remove the thyme sprigs before serving.
This Creamy Potato Soup with Italian Sausage is perfect for a cozy dinner, packed with rich flavors and hearty ingredients. Enjoy!
