Fingerling Potato and Sausage Soup

Italian sausage and fingerling potatoes in a flavorful broth…simply delicious.

This year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. I’m smug to announce that I have a refrigerator crisper drawer full of these little gems. Thanks to two trips out to Brighton to Pete Palombo’s vegetable farm this Fall.

Northeast of Denver, you’ll find acres and acres of sweet corn, potatoes, sugar beets, tomatoes, cabbage, peppers…the lineup of vegetables goes on and on.  Pete Palombo’s farm and roadside market is one of many who offer a large selection of locally grown vegetables and food products. If you’ve ever flown into DIA, our airport sits not far South of this farming community.

I think the history of the area is fascinating. For those of you who have read James Michener’s Centennial, you know it depicts the history of  pioneers heading west with focus on the Front Range of Colorado. In true Michener style, he begins in the 1800’s with relationships with Indian tribes and early French trappers. He then guides us through time with pioneers traveling to Colorado in covered wagons followed by Army troops building forts and negotiating with Native Americans. Centennial finally ends with the business rivalries between cattle and sheep ranchers, and vegetable farmers.

“Potato” Brumbaugh was a colorful immigrant featured in the book. He settled east of Denver and planted potato farms and recruited Japanese families to help build his farming empire. Today, several of those farms are still owned and operated by descendants of those original Japanese families.

I just read that Colorado is the fourth largest potato producing state, following Idaho, Washington and Wisconsin.

So with all that said, let’s talk about these sweet little fingerlings and this delicious soup.

Sprinkling flour over the meat mixture turns this soup into a creamier and thicker broth. Toss in a a bay leaf and a sprig of rosemary makes this a savory delight. I’ve also made this with the addition of  fresh spinach leaves just before serving. With all that said, grab some potatoes and give this  recipe a try.

4.0 from 1 reviews
Fingerling Potato and Sausage Soup
Prep time
Cook time
Total time
Serves: 4
  • ½ pound mild Italian sausage
  • 1 small sweet onion, sliced into thin strips end to end
  • 1 large clove garlic, crushed
  • 2 T. all-purpose flour
  • 2½-C. chicken broth
  • 1 pound fingerling potatoes, cut into bite-sized pieces
  • 1 bay leaf
  • 1 2" Piece of fresh rosemary
  • ¼ t. Red pepper flakes
  • 1½-C Half and half
  • Salt and pepper to taste
  1. Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
  2. Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance. While stirring, slowly add the chicken broth; stir until it comes to a boil. Add the potatoes, bay leaf, rosemary and red pepper flakes. Bring to a boil before reducing the heat to low.
  3. Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes. Add the half and half and salt and pepper. Simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Serve piping hot.

Pete’s Roadside Market in Brighton, Colorado


Italian Style Fingerling Potato Soup…It’s What’s for Dinner.


One Year Ago:  Potatoes, Asparagus and Eggs, Sunday Breakfast

Two Years Ago: Nick’s Italian Cafe, Minestrone Soup

On this day..

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  1. says

    YUM! This recipe is right up my alley. I have a bag of little potatoes in the pantry, I’m a fiend for Italian sausage, and it is soup weather! Love all the farming history in Colorado – you are so good to research these things. And those photos of the market are yummy. I am smitten with all things pepper and those basketfulls are beautiful. Glad you shot the roaster, too. I was describing this process to Dana and now I can show him what the roaster looks like.

    • Lea Ann says

      You’re gonna love this soup Vickie. I too am a fiend for Italian sausage. You drove right by the area when you took that 470 bypass. We should have met out there and did a little vegetable shopping.

  2. says

    What a great combo – sausage and potatoes in any form. The soup sounds delicious and when you can get new potatoes with their extra sweetness it’s even better. I have read Centennial and appreciate the added info – I’m a history and geography buff. It’s always nice to be able to buy directly from the farmer to get very fresh produce and find out just what you are eating. Pimento peppers are a favorite of mine for grilling – thick flesh and very sweet. I grow the heart shapped variety vs the sheepnose in your photo, but I think they taste pretty much the same.

    • Lea Ann says

      I have never in my life seen a pimento pepper until I went to Pete’s. And those were good. I ended up roasting them last year for your pimento cheese spread. I didn’t read Centennial, but did watch the mini series. I love going out east and imagining what it must have been like for those first folks seeing our majestic mountains for the first time. As always thanks for the comment Larry.

  3. says

    I love those little potatoes when I see them in the market. Love your soup with the potatoes and sausage and you know I think rosemary makes everything better. (Maybe they should have named me Rosemary?)

    Going to Pete’s to get vegetables would make everything even more enjoyable.

    • Lea Ann says

      I look forward to that trip to Pete’s all year long. It’s a wonderful adventure and I come home with my trunk packed. I agree about Rosemary making everything better Sam. Especially good on potato dishes.

  4. says

    I am catching up on your posts…was away and missed a bunch. This soup is perfect for today…gloomy, rainy and chilly. After coming back from florida I need this.

    • Lea Ann says

      Coming from Florida to cold and rainy???? You definitely need this soup. Thanks for stopping by and the comment.

  5. says

    I so glad you liked this soup as much as I do. I loved your story. So interesting. I wish I had a crisper full of these potatoes. We’d have a pot of this on the stove right now.

    • Lea Ann says

      That has become one of my favorite soups Karen. Your version is so much better than the recipe I had. Thanks for sharing the recipe.

  6. says

    Lea Ann, do you think it would be to late to go up to Pete’s one more time? I would really love that, especially since my farmers market has already closed for the year.
    The fingerling potatoes and the corn you recommended were delicious!
    This sounds like the perfect soup for today. Wish I had the ingredients on hand.
    Great picture!

    • Lea Ann says

      I’d love to make another trip Kirsten. I suppose there are a few things left. Thanks for the compliment on the photo. I thought it needed a little work … don’t like the shadow in the bowl, no utensil …. :)

  7. says

    Perfect soup for the time of year especially! I also love how she added the flour to the meat to thicken the soup! Such a comforting meal!!! We’re expecting snow here in NJ this weekend…SNOW!?!? May have to whip this up!!!

  8. says

    What an interesting story about the potato farming and how it started! Our biggest crop is Wisconsin Russet potatoes – aka Idaho potatoes.

    This soup sounds delicious and one my sausage-loving husband would love.

  9. says

    I find potatoes to be one of my ultimate comfort foods. This soup looks incredibly tasty! My fingers are frozen right now after just being outside and I could use a big bowl of this!

  10. says

    that sounds like a yummy soup. I just got some potato seeds and will attemp to grow my own potatos. They should be ready in April or May.

    You know who is playing next week. Is Elway coming to the Bay Area?. I would love to meet him, Not!

    • Lea Ann says

      You are too funny! Not! 😉

      I grew potatoes when I lived in Kansas. They were really delicious. The soil was pretty sandy. Wonder if that helped? I’d have to Google it and read about it. Thanks for stopping by ChiliB

  11. says

    That soup sounds right up my alley with the italian sausage and potatoes. Did not realize you guys were such potato producers over there, interesting to know.

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