1 pound Italian sausage
3 medium russet or Yukon gold potatoes
2 medium carrots
2 stalks celery
1 large onion
3 cloves garlic
6 cups chicken or vegetable broth
1 tsp dried thyme
Salt to taste
Pepper to taste
In a large pot over medium heat, cook the sausage until browned, breaking it apart with a spatula. This will take about 5-10 minutes. Once browned, remove and set aside, leaving the drippings in the pot.
In the same pot, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
Stir in the diced potatoes, followed by the thyme, salt, and pepper. Cook for 2-3 minutes to allow the flavors to mingle.
Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to a low simmer.
Return the cooked sausage to the pot and let the soup simmer for about 20-30 minutes or until the potatoes are fork-tender.
Taste the soup and adjust the seasoning if necessary. If it needs a little more depth, consider adding a splash of Worcestershire sauce or a squeeze of lemon juice.
Ladle the soup into bowls and garnish with fresh parsley or your favorite cheese. Enjoy it with crusty bread on the side for a complete meal!
