Italian Sausage and Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 medium russet potatoes, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 can (15 ounces) crushed tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. 2 Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned.
3. 3 Stir in chicken broth, water, thyme, and oregano. Bring to a simmer.
4. 4 Add potatoes, carrots, celery, and crushed tomatoes. Cover and cook until vegetables are tender.
5. 5 Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, sauté the vegetables until golden before adding the sausage.
• Feel free to add a splash of red wine with the broth for a deeper flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.
• Top with grated Parmesan cheese for added richness.

FAQ