Pioneer Woman Sausage and Potato Soup Recipe

This Pioneer Woman Sausage and Potato Soup is a creamy and hearty recipe, which is made with sweet Italian sausage and Yukon gold potatoes. It’s the perfect 30-minute meal, ready in about 35 minutes.

Pioneer Woman Sausage and Potato Soup Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, sliced
• 1 large red onion, diced small
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon crushed red pepper flakes, plus more for serving
• 1 teaspoon kosher salt, or more as needed
• 1/2 teaspoon freshly ground black pepper, or more as needed
• 8 cups chicken stock
• 2 cups small dice Yukon gold potatoes
• 1 pound sweet Italian sausage
• 1 1/2 cups heavy cream
• 2 cups shredded kale
• Parmesan, for grating
• Fresh basil chiffonade, for garnish

How To Make Pioneer Woman Sausage and Potato Soup

1. Sauté the aromatics: Set an electric pressure cooker to the “sauté” setting. Add the olive oil, then the garlic, onion, oregano, rosemary, and thyme. Season with red pepper flakes, salt, and pepper. Cook for 2 to 3 minutes until the vegetables soften and the herbs are fragrant.
2. Build the soup base: Pour in the chicken stock and bring it to a simmer. Add the diced potatoes and stir.
3. Add sausage and pressure cook: Pinch the Italian sausage out of its casing into small, meatball-like pieces and drop them directly into the hot stock. Secure the lid, set the valve to “sealing,” and pressure cook on high for 15 minutes.
4. Finish and serve: Once the cooking time is complete, perform a manual (quick) release of the pressure. Remove the lid and stir in the heavy cream and the shredded kale. Let it sit for a minute for the kale to wilt. Taste and adjust the seasoning if needed. Ladle the soup into bowls, grate fresh Parmesan over the top, and garnish with fresh basil.

Recipe Tips

• How to make this on the stovetop? If you don’t have a pressure cooker, you can make this in a large Dutch oven. Sauté the aromatics as directed, add the stock and potatoes, and bring to a simmer. Add the sausage pieces and cook for 20-25 minutes, until the potatoes are tender and the sausage is cooked through. Finish by stirring in the cream and kale.
• Can I use a different kind of sausage? Yes, hot Italian sausage would be a great choice for a spicier soup. You could also use a mild breakfast sausage or even a chicken sausage.
• How to get the creamiest soup? The heavy cream adds a lovely richness. For an even thicker, creamier texture, you could use an immersion blender to briefly pulse the soup a few times after cooking the potatoes, before adding the kale.
• Can I use a different green? Absolutely. If you’re not a fan of kale, a few large handfuls of fresh baby spinach stirred in at the very end until it wilts would be a perfect substitute.

What To Serve With Sausage and Potato Soup

This hearty and comforting soup is a meal in itself, but it’s even better with a side for dipping.

• Warm, crusty bread with butter
• Cheesy garlic breadsticks
• A simple Caesar salad

How To Store Sausage and Potato Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits.
• Freeze: Freezing is not highly recommended as the heavy cream can separate and the potatoes can become a bit grainy upon thawing. It is best enjoyed fresh.

Sausage and Potato Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 480 kcal
• Fat: 35g
• Carbohydrates: 25g
• Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Baked Potato Soup Recipe
• Pioneer Woman Ham and Potato Soup Recipe
• Pioneer Woman Potato Soup Recipe