Mediterranean Creamy Potato and Sausage Soup
Cozy, hearty, and full of Mediterranean-inspired comfort
Total Time: 40–45 minutes
Prep: 15 minutes | Cook: 25–30 minutes | Serves: 4–6
Ingredients
Protein:
1 lb Italian sausage (mild or spicy), ground beef, or kielbasa (sliced)
Vegetables:
3 medium potatoes (russet or red), diced
1 medium onion, finely chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, diced
2 cups kale or spinach, chopped
Liquid Base:
4 cups chicken broth or stock
1 cup water (optional, for thinner consistency)
1 cup heavy cream, half-and-half, or milk
Seasonings:
1 tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fats:
1 tbsp olive oil
Instructions
Cook the Protein:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage (or your chosen protein) and cook until browned, breaking it up with a spoon as it cooks. Remove with a slotted spoon and set aside.
Sauté the Aromatics:
In the same pot, add the onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
Add the Potatoes & Broth:
Add diced potatoes, oregano, basil, parsley, and red pepper flakes. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until potatoes are tender.
Add Cream & Greens:
Stir in the cooked sausage, heavy cream, and chopped kale or spinach. Simmer for another 3–5 minutes until the greens wilt and the soup thickens slightly.
Season & Serve:
Taste and adjust with salt and black pepper. Ladle into bowls and drizzle with a little olive oil or sprinkle with grated Parmesan before serving (optional).
Tips
Brown the sausage well: Take your time browning the sausage or kielbasa. The caramelized bits at the bottom of the pot add deep, savory flavor to the broth.
Cut potatoes evenly: Dice the potatoes into uniform pieces so they cook evenly and help thicken the soup naturally.
Add greens at the end: Spinach and kale cook quickly. Add them just before serving to preserve their bright color and nutrients.
Control the creaminess: Start with less cream and add more as needed. You can also mash a few potatoes in the pot to make the soup thicker without extra dairy.
Season gradually: Taste and season at different stages. The sausage adds salt on its own, so you may need less than expected.
For a lighter option: Use half milk and half broth instead of heavy cream.
Variations
Vegetarian Option: Skip the sausage and use white beans or chickpeas for protein. Add a dash of smoked paprika for depth.
Different Proteins: Try ground turkey, chicken sausage, or even lentils for a leaner twist.
Mediterranean Touch: Add chopped sun-dried tomatoes, a splash of lemon juice, or a sprinkle of feta cheese before serving for brightness.
Smoky Flavor: Use smoked paprika or a bit of crumbled cooked bacon along with the sausage.
Extra Veggies: Zucchini, roasted red peppers, or mushrooms make great additions and add body to the soup.
Spice it up: For a bolder flavor, increase the red pepper flakes or add a spoonful of harissa paste.
Herb Swap: Fresh basil or thyme can replace dried herbs for a more aromatic finish.
Q&A
Q: Can I make this soup ahead of time?
A: Yes. It actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and add a splash of broth or milk if it thickens too much.
Q: Can I freeze this soup?
A: Absolutely, though it’s best to freeze it before adding the cream. When reheating, stir in the cream or milk at the end for a smooth texture.
Q: What type of sausage works best?
A: Italian sausage gives the richest flavor—choose mild for a balanced taste or spicy for a kick. Kielbasa or chicken sausage also work if you prefer something lighter.
Q: How can I make this dairy-free?
A: Replace the cream with coconut milk or a splash of unsweetened almond milk. The flavor stays rich and creamy without the dairy.
Q: Can I make it thicker without adding more cream?
A: Yes. Use a potato masher to gently crush some of the cooked potatoes in the pot. This naturally thickens the soup and makes it heartier.
Nutrition
(per serving, serves 4–6)
Calories: ~420
Protein: 20 g
Carbohydrates: 28 g
Fat: 25 g
Fiber: 4 g
Sugar: 4 g
Sodium: ~950 mg
(Values vary depending on sausage type, cream used, and added ingredients.)
Conclusion
This Mediterranean Creamy Potato and Sausage Soup is cozy, satisfying, and full of hearty goodness. The creamy broth balances beautifully with tender potatoes, savory sausage, and bright greens. It’s a one-pot meal that feels rustic yet comforting—perfect for cool evenings or whenever you need something warm and nourishing. With its Mediterranean-inspired herbs and olive oil finish, this soup brings both comfort and a touch of sunny flavor to your table.