Rustic Italian Sausage Potato and Parmesan Soup
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound Italian sausage, casings removed
- 4 medium russet potatoes, diced into 1-inch pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a skillet over medium heat and add the Italian sausage. Cook it while breaking it into crumbles until it is browned and no longer pink, about 6 minutes. Add the chopped onion and minced garlic to the skillet and cook for 3 more minutes until the onion softens.
- Transfer the sausage mixture to the slow cooker. Add the diced potatoes, chicken broth, dried oregano, salt, and black pepper. Stir everything together to combine.
- Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the potatoes are fork-tender.
- Turn off the slow cooker and stir in the grated Parmesan cheese until it melts into the broth. Let the soup sit for 5 minutes to thicken slightly.
- Ladle the soup into bowls and sprinkle each serving with the chopped fresh parsley.
Notes
Stir the Parmesan in after cooking so it melts smoothly without separating. Use russet potatoes for the best texture since they break down just enough to thicken the broth naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet