Ingredients
Method
Preparation
- In a large pot over medium heat, crumble and cook the Italian sausage until it's browned. Break it up with a spatula as it cooks.
- Once the sausage is cooked, add the diced onion and minced garlic to the pot. Sauté until the onion begins to soften, about 3-4 minutes.
- Add the diced potatoes, broth, and can of diced tomatoes (with juice) to the pot. Stir well to combine.
- Toss in the Italian seasoning along with salt and pepper. Bring the mixture to a boil.
- Reduce the heat, cover the pot, and let the soup simmer for about 15-20 minutes or until the potatoes are tender.
- Stir in the heavy cream and allow the soup to heat through for another 5 minutes.
- Garnish with fresh parsley before serving. Enjoy your cozy bowl of goodness!
Notes
Sausage Choices: Feel free to experiment with different sausage varieties—chicken or turkey sausage can be great alternatives if you're looking for a leaner option. Herb Adjustments: Fresh herbs like basil or thyme can elevate the flavor; consider adding them toward the end of cooking. Texture Preference: If you prefer a thicker soup, you can mash some of the potatoes with a fork before adding the cream for a heartier consistency. Common Mistakes: Avoid overcooking the potatoes; they should be tender but not mushy.
Storing and Reheating Tips: Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for 3-4 days or can be frozen in individual portions for about 3 months. Thaw in the fridge and reheat when ready.