If you’re craving a warm, comforting, and flavor-packed soup, this Italian Sausage and Potato Soup is exactly what you need. With savory sausage, tender potatoes, and a creamy broth, it’s a perfect meal for chilly nights. Plus, it’s super easy to make and comes together in just one pot!
Why You’ll Love This Recipe
- One-Pot Wonder – Fewer dishes, more flavor!
- Rich & Creamy – The perfect balance of creamy and brothy.
- Hearty & Filling – Packed with protein and veggies for a complete meal.
- Customizable – Add greens, spice, or extra veggies to make it your own.
Ingredients
You’ll find the full ingredient list in the recipe card below, but here’s what you’ll need:
- Italian Sausage – Mild or spicy, whichever you prefer!
- Potatoes – Russet, Yukon Gold, or red potatoes work best.
- Onion & Garlic – For that deep, savory base.
- Chicken Broth – The flavorful foundation of the soup.
- Heavy Cream – Adds a luscious, creamy texture.
- Kale or Spinach – For a boost of color and nutrients.
- Seasonings – Italian seasoning, salt, pepper, and red pepper flakes (optional for spice).
Directions
Step 1: Brown the Sausage
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Remove excess grease if needed.
Step 2: Sauté the Aromatics
Add onions and garlic to the pot and cook until soft and fragrant.
Step 3: Simmer the Potatoes
Pour in chicken broth and add the potatoes. Simmer for about 15-20 minutes, until the potatoes are tender.
Step 4: Make It Creamy
Stir in heavy cream and add the kale or spinach. Let it simmer for a few more minutes until the greens are wilted.
Step 5: Serve & Enjoy!
Taste and adjust seasoning if needed, then serve hot with crusty bread or a sprinkle of Parmesan on top!
Expert Tips & Tricks
- For Extra Creaminess – Mash a few potatoes in the soup before adding the cream.
- Spice It Up – Use hot Italian sausage or add red pepper flakes for heat.
- Lighter Version – Use half-and-half or milk instead of heavy cream.
- Make It Even Heartier – Add white beans for extra protein and texture.
Recipe Variations & Substitutions
- Dairy-Free Version – Swap heavy cream for coconut milk or a dairy-free alternative.
- Vegetarian Option – Use plant-based sausage and veggie broth.
- Cheesy Twist – Stir in some Parmesan or shredded mozzarella for extra richness.
Serving & Pairing Suggestions
- Crusty Bread – The perfect way to soak up the creamy broth.
- Side Salad – A fresh Caesar or arugula salad balances the richness.
- Garlic Bread – Because extra garlic is always a good idea!
Storage & Reheating Tips
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze for up to 3 months, but leave out the cream until reheating.
- Reheat: Warm on the stove over low heat, stirring occasionally.
FAQs
1. Can I make this in a slow cooker?
Yes! Brown the sausage first, then add everything except the cream and greens to the slow cooker. Cook on low for 6-8 hours, then stir in the cream and greens before serving.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a slightly sweeter, earthier flavor.
3. How do I make this soup thicker?
Mash some of the potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before stirring in the cream.
4. What’s the best type of sausage to use?
Both mild and spicy Italian sausage work great! If you love a smoky flavor, try using a mix of Italian and smoked sausage.
In Conclusion
This Italian Sausage and Potato Soup is cozy, easy to make, and bursting with bold, comforting flavors. Whether you make it for a weeknight dinner, a meal prep favorite, or to warm up on a cold day, it’s sure to be a hit!
Are you making this tonight? Let me know how it turns out!
Print
Cozy Italian Sausage and Potato Soup – Easy & Hearty!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (normal) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Italian Sausage and Potato Soup is a warm, hearty bowl of comfort! Packed with savory Italian sausage, tender potatoes, and a rich, creamy broth, it’s an easy one-pot meal perfect for chilly nights. With flavors reminiscent of Zuppa Toscana, this soup is satisfying, simple to make, and sure to be a family favorite. Serve with crusty bread for the ultimate cozy dinner!
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced (Yukon Gold or Russet work best)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups kale or spinach, chopped
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1 tbsp olive oil (if needed, for sautéing)
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
Step 1: Cook the Sausage & Aromatics
- Heat a large pot or Dutch oven over medium heat.
- Add the Italian sausage and cook until browned, breaking it apart with a spoon. If needed, drain excess grease.
- Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Simmer the Potatoes
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are fork-tender.
Step 3: Finish with Cream & Greens
- Stir in the heavy cream and chopped kale/spinach. Let it simmer for 5 more minutes, until the greens are wilted.
- Season with salt, black pepper, and red pepper flakes (if using).
Step 4: Serve & Enjoy!
- Ladle into bowls, garnish with Parmesan cheese, and serve warm with crusty bread.
Notes
- Spicier Version: Use hot Italian sausage and extra red pepper flakes.
- Make it Lighter: Swap heavy cream for half-and-half or whole milk.
- Low-Carb Option: Replace potatoes with cauliflower florets.
- Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg