Creamy Italian Sausage and Potato Soup
Creamy Italian Sausage and Potato Soup is a comforting bowl filled with hearty chunks of potatoes, flavorful Italian sausage, and a rich, creamy broth. It’s the kind of soup that…
Tip: save now, cook later.Creamy Italian Sausage and Potato Soup is a comforting bowl filled with hearty chunks of potatoes, flavorful Italian sausage, and a rich, creamy broth. It’s the kind of soup that feels warm and satisfying, perfect for chilly days or whenever you need a bit of cozy food. The sausage adds a nice spicy kick that balances beautifully with the smooth, creamy texture.
I love making this soup when I want something easy but still packed with taste. A little tip I’ve picked up is to brown the sausage well before adding the potatoes and cream—it really brings out the flavor and makes the whole dish taste even better. Plus, the potatoes soak up all the yummy flavors, making each spoonful a little taste of comfort.
One of my favorite ways to serve this soup is with some crusty bread on the side for dipping. It’s a simple meal that always feels special and gets everyone at the table smiling. Whether it’s a weeknight dinner or something to share on the weekend, this soup is a go-to in my kitchen for a reason—it just hits the spot every time.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold flavor. You can use mild or spicy, depending on your heat preference. If you want a lighter option, try turkey sausage or plant-based sausage.
Potatoes: Yukon Gold work great because they hold their shape but are creamy. Russets are good too but can break down more. Sweet potatoes add a nice twist if you want a sweeter flavor.
Heavy Cream: This makes the soup rich and creamy. For a lighter version, use half-and-half or coconut milk. Just add these toward the end to keep the texture smooth.
Spinach or Kale: Fresh greens add color and nutrition. Spinach wilts quickly, while kale adds a bit more chew and earthiness. Both work well.
Parmesan Cheese: Adds a salty, nutty touch. You can swap it with Pecorino Romano or skip it for a dairy-free option.
How Do You Get the Sausage Flavor to Shine in the Soup?
Brown the sausage first to lock in flavor and texture.
- Heat olive oil on medium and add sausage, breaking it into chunks.
- Cook until nicely browned, about 5-7 minutes. Don’t rush this—browning adds rich taste!
- Remove sausage and leave the fat in the pan; it helps cook the onions and boosts flavor.
- Sauté onions and garlic in the sausage fat before adding liquids for a delicious base.
This layering of flavors makes the soup taste deep and satisfying every time!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning sausage and simmering soup evenly.
- Wooden spoon or heatproof spatula – great for breaking up sausage and stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping potatoes, onions, and herbs quickly and safely.
- Cutting board – to keep your workspace clean and organized while prepping ingredients.
- Measuring cups and spoons – handy for accurate seasoning and liquid measurements.
- Ladle – for serving hot soup easily without spills.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo for a smoky, bold twist that adds depth to the soup.
- Add diced carrots and celery with the onions to bring extra sweetness and crunch.
- Use sharp cheddar or fontina cheese instead of Parmesan to change the soup’s creamy flavor.
- Stir in cooked white beans or cannellini beans for added protein and a creamy texture without extra cheese.
Creamy Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 4 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 1½ cups (360 ml) heavy cream
- 2 cups fresh baby spinach or kale, thinly sliced
- ½ cup freshly grated Parmesan cheese, plus extra for garnish
- Fresh basil or parsley, thinly sliced, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25-30 minutes to cook, making a total time of around 35-40 minutes to enjoy a warm, creamy bowl of comfort.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for about 5-7 minutes until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the flavorful fat in the pot.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Broth and Veggies:
Return the cooked sausage to the pot. Add chicken broth, diced potatoes, drained tomatoes, oregano, basil, red pepper flakes if you like a bit of heat, and salt and pepper. Stir everything together well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce heat to low. Let it simmer uncovered until the potatoes are tender but still hold their shape, about 15-20 minutes.
5. Make It Creamy:
Turn the heat down to low. Slowly stir in the heavy cream and warm the soup gently for 5 minutes, avoiding boiling so it stays smooth and creamy.
6. Add Greens and Cheese:
Stir in the fresh spinach or kale and cook just until wilted, about 2 minutes. Next, add the grated Parmesan cheese, stirring until melted and blended. Taste and add more salt or pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve warm with crusty bread for dipping if you like—perfect for cozy meals!
Can I Use Frozen Sausage or Potatoes for This Soup?
Yes, you can! Just make sure to fully thaw them before cooking. For frozen sausage, thaw in the fridge overnight. For frozen potatoes, add them directly to the soup but reduce the simmering time as they may cook faster.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you let it sit overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it becomes too thick.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter version, though the soup will be less rich. Coconut milk works too if you want a dairy-free option, but expect a slightly different flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to keep the soup creamy and smooth without separating.