My husband and I ran into this recipe a few weeks back and it is the perfect, customizable soup for fall. I did russet potatoes, but you can add sweet, golden or red potatoes and it would still be delicious. You could even change up your sausage and try turkey, pork or even polish sausage. Whatever your heart desires.
Ingredients
3-4 Russet Potatoes
1 Yellow Onion
Italian Seasoning
1lb Italian Chicken Sausage
5 cups Chicken Stock
Parmesan Cheese
Crusty Sourdough bread
Instructions
1. Prep your veggies. Finely dice the onion and peel and chop the potatoes into 1/2 inch pieces.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until soft, about 4-5 minutes. Added sausage and cook, breaking up into little pieces until browned.
3. Add chicken stock, potatoes, Italian seasoning and a big pinch of salt to the pot. Cover and bring to a boil. Once boiling, reduce heat and let simmer for 15 minutes.
4. Divide soup into bowls and top with a sprinkle of parmesan. A side of crusty sourdough toast and butter is always a good addition for dipping.
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