Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, sweet or hot, casing removed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1.5 pounds Yukon Gold potatoes, peeled and cubed
  • ½ cup heavy cream
  • Fresh parsley, chopped, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove sausage from the pot and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Pour in the chicken broth and diced tomatoes (undrained). Stir in the Italian seasoning, salt, and pepper.
  4. Add the cubed potatoes to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Return the browned sausage to the pot. Stir in the heavy cream and heat through. Don’t let it boil!
  6. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.