Best 9 Italian Potato Soup Recipes

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

ITALIAN SAUSAGE AND POTATO BISQUE SOUP

Steps:

• Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
• Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
• Add more lemon juice and the salt as needed.
• Serve with a crusty bread. Freeze the left overs, if there are any.

ITALIAN POTATO-PASTA SOUP WITH GREENS

Steps:

• In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
• Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
• Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
• Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.

ZUPPA TOSCANA: ITALIAN POTATO SAUSAGE SOUP RECIPE - (4.5/5)

Steps:

• Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender. Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper. Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.

POTATO SOUP ITALIAN STYLE

Steps:

• Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm.
• Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.

ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Cook the sausage and set aside. Add the bacon to the same pot and cook until crispy, then remove and crumble. Drain off most of the bacon grease, and add the onions, garlic, and red pepper flakes the pan. Sweat them over medium heat for 4 to 5 minutes, just until they begin to soften. Add the crumbled bacon and cooked sausage to the pot, along with the chicken boullion, sliced potatoes, and water. Bring to a boil, then reduce to a simmer for about 8-10 minutes. Add the heavy cream and the kale, season with plenty of black pepper, and check for seasoning on the salt (boullion and bacon contains a fair amount of salt to begin with, so you may not need to add much. Grated Parmesean cheese goes well with this soup when served.

ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• 1. Slice potatoes, about 1/4 - 1/2 inch thick. Then cut into wedges.
• 2. Slice Italian sausage and brown in skillet along with oregano and thyme for about 5 minutes. (I have a slow cooker that has a browning setting so I use that.) I remove the casing around each slice before the next step.
• 3. Add onions, broth, and potato slices. Cook on low for 7-8 hour, or on high 4 hours.
• 4. Add cream, stir to combine. Add chopped kale, cook 20 minutes. Add salt and pepper to taste. Ladle into bowls. Garnish with grated parm if desired.

ITALIAN SAUSAGE POTATO SOUP

Steps:

• 1. In skillet brown sausage, move to stock pot cook on medium heat add Potatoes. Saute onions and celery in Olive Oil then move to stock pot. Add milk and cook for approx 20 mins.

ITALIAN POTATO SOUP

Steps:

• 1. Wash potatoes, leave skin on, cut up to desired sizes. (I used a variety of potatoes... you can use what ever potatoes you like). Put potatoes in a large sauce pan, add enough water to almost cover the potatoes.
• 2. Add the chopped up onions, lemon juice and lemon zest. Cook until potatoes are almost tender and liquid thickens.
• 3. Add the chopped up Italian sausages, milk, soup and spices. Simmer, stirring frequently until potatoes are tender and soup thickens.
• 4. Saute or steam the red bell pepper and do the same with the yellow bell pepper.
• 5. If using left over broccoli, heat it up.... if using fresh broccoli... steam it until bright green and tender.
• 6. Put the soup into bowls, garnish with broccoli and the red and yellow bell peppers as in photo