Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- In a large pot, brown the Italian sausage over medium heat. Drain excess fat.
- Add butter, onion, and garlic. Cook until softened.
- Stir in potatoes, chicken broth, salt, pepper, thyme, and rosemary. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher to slightly thicken the soup.
- Stir in heavy cream and Parmesan cheese. Simmer for 5 more minutes.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- For a spicier version, use hot Italian sausage.
- You can substitute half-and-half for heavy cream for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg