Scale

1 lb Italian sausage (mild or hot)

4 medium Yukon gold potatoes, diced

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 tbsp olive oil or butter

1 tsp Italian seasoning

Salt and pepper, to taste

Fresh parsley or thyme, for garnish

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1. In a large pot, brown the Italian sausage over medium heat, breaking it into crumbles. Remove and set aside.

2. Add olive oil or butter to the pot, then sauté onions, carrots, and celery until softened, about 5 minutes. Stir in garlic for the final minute.

3. Add diced potatoes and toss to coat in the aromatic base.

4. Pour in chicken broth, return sausage to the pot, and season with Italian seasoning, salt, and pepper.

5. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes.

6. Stir in heavy cream and fresh herbs. Heat through without boiling.

7. Serve hot, garnished with extra parsley or thyme, and crusty bread on the side.

For a lighter soup, use half-and-half instead of heavy cream.

Add spinach or kale for extra color and nutrients.

Use turkey sausage for a leaner version.

Store leftovers in the fridge for up to 4 days; flavors improve overnight.