Best 4 Italian Sausage And Potato Bisque Soup Recipes

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Indulge in the hearty goodness of Italian Sausage and Potato Bisque Soup, a culinary symphony that blends savory sausage, tender potatoes, and a creamy broth. This delectable soup is not only a taste bud tantalizer but also a breeze to prepare. Our collection of recipes offers variations to suit every palate, from a classic rendition to one with a touch of spice. Dive into the creamy delight of our traditional Italian Sausage and Potato Bisque Soup, where succulent sausage and soft potatoes dance harmoniously in a velvety broth. If you crave a zesty kick, our Spicy Italian Sausage and Potato Bisque Soup infuses bold flavors with the addition of fiery peppers. For a vegetarian twist, our Vegetarian Italian Sausage and Potato Bisque Soup swaps sausage for protein-packed lentils, creating a hearty and flavorful meatless option. No matter your preference, our Italian Sausage and Potato Bisque Soup recipes promise a comforting and satisfying meal that will warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

RICH ITALIAN SAUSAGE AND POTATO SOUP



Rich Italian Sausage and Potato Soup image

This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 7

Number Of Ingredients 9

1 pound Italian sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
⅓ cup heavy cream

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.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g

ITALIAN SAUSAGE POTATO SOUP



Italian Sausage Potato Soup image

Make and share this Italian Sausage Potato Soup recipe from Food.com.

Provided by dontspamjay

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 cup onion, diced
1 -2 slice cooked bacon, diced
1 1/4 teaspoons garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, quartered
2 cups Italian sausage (patty)
3/4 cup whipping cream

Steps:

  • Cook sausage on the stove in a medium saucepan. Drain and dice cooked sausage.
  • Saute onions and bacon over medium heat until onions are transparent. Add garlic and cook for 1 minute.
  • Add Chicken Bouillon, water and potatoes. Then bring to low boil for 15 minute (until potatoes are tender).
  • Add whipping cream and sausage; simmer 5 minutes then serve.

Nutrition Facts : Calories 261.3, Fat 17.5, SaturatedFat 10.6, Cholesterol 63.3, Sodium 118.4, Carbohydrate 23.2, Fiber 2.8, Sugar 2.2, Protein 4.2

BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP



Butternut Squash and Italian Sausage Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
  • In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
  • With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
  • In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
  • Serve the soup in bowls, garnished with the crispy sage leaves.

ITALIAN SAUSAGE AND TOMATO SOUP



Italian Sausage and Tomato Soup image

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.

Provided by Louise M. Soweski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 (16 ounce) package bulk turkey sausage
1 large onion, cut into chunks
4 cloves garlic, chopped
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2 carrots, thinly sliced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can beef broth
½ (14.5 ounce) can chicken broth
1 (6.5 ounce) can tomato sauce
2 bay leaves
1 cup rigatoni pasta

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  • Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g

Tips:

  • Use high-quality Italian sausage for the best flavor. Look for a sausage that is made with fresh, flavorful pork and has a good balance of spices.
  • Don't be afraid to adjust the seasonings in the soup to your taste. Add more garlic, onion, or herbs if you like, or adjust the amount of salt and pepper.
  • If you want a thicker soup, add more potatoes or puree some of the potatoes and add them back to the soup.
  • Serve the soup with a crusty bread or crackers for a complete meal.

Conclusion:

This Italian sausage and potato bisque soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious soup, give this recipe a try.

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