Creamy Italian Sausage & Potato Soup is a rich, hearty, and deeply satisfying dish that’s perfect for any time you need a comforting meal. With tender chunks of potato, savory sausage, and a creamy broth, this soup delivers warmth and flavor in every bite. It’s a one-pot meal that’s easy to prepare and even better the next day.

Why You’ll Love This Recipe

This recipe brings together simple, everyday ingredients to create a deeply flavorful and creamy soup. It’s filling enough to serve as a full meal and flexible enough for various dietary preferences. The bold, slightly spicy Italian sausage pairs beautifully with the mild potatoes and rich broth. It’s great for family dinners, meal prep, or impressing guests with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mild Italian sausage, casings removed (about 1 lb)
russet potatoes, peeled and diced (about 2 lb)
chicken broth or stock (6 cups)
kale or spinach, roughly chopped (3 cups)
heavy cream (1 cup)
Parmesan cheese, grated (½ cup, optional)
onion, diced (1 medium)
garlic, minced (3 cloves)
olive oil (drizzle, optional)
salt and black pepper, to taste
crushed red pepper flakes (optional, for heat)

Optional Add-ins:
diced carrots (½ cup)
diced celery (2 ribs)
Italian seasoning (1 teaspoon)
paprika (¼ teaspoon)
dry white wine (½ cup, for deglazing)
flour (3 tablespoons, for a thicker consistency)
diced tomatoes (1 can, 15 oz, for a tomato base variation)
fresh herbs such as thyme or parsley for garnish

Directions

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.

2. Add the diced onion and sauté until softened, about 4–5 minutes.

3. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through.

5. Pour in the chicken broth and bring to a boil.

6. Add the diced potatoes, reduce the heat to a simmer, and cook until potatoes are fork-tender, about 10–15 minutes.

7. Stir in the heavy cream and chopped kale or spinach. Simmer for another 5–7 minutes until the greens are wilted and the soup is creamy.

8. Season with salt, black pepper, and crushed red pepper flakes to taste.

9. Serve hot, topped with grated Parmesan cheese and fresh herbs if desired.

Servings and timing

This recipe yields approximately 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Use sweet Italian sausage for a milder flavor.

• Swap kale for baby spinach or Swiss chard.

• Substitute the cream with full-fat coconut milk for a dairy-free version.

• Add diced carrots or celery for extra texture and nutrition.

• Mix in a can of diced tomatoes for a tangy twist.

• Use white beans for additional protein and fiber.

• Make it spicier with hot Italian sausage or extra red pepper flakes.

• Include a splash of white wine for brightness.

• Thicken the soup with flour or mashed potatoes if you prefer a creamier texture.

• Replace russet potatoes with Yukon golds for a buttery finish.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat, stirring occasionally until hot. You can also microwave it in short bursts, stirring in between.
For freezing, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use pre-cooked sausage?

Yes, pre-cooked sausage can be used. Just slice or crumble it and add it after sautéing the onions and garlic.

Can I make this soup in a slow cooker?

Absolutely. Brown the sausage and onions first, then transfer everything (except the cream and greens) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream and greens in the last 30 minutes.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as long as your sausage and broth are certified gluten-free.

What kind of potatoes are best?

Russet potatoes are ideal for this soup as they soften well and add creaminess. Yukon gold potatoes are also a great option for a smoother texture.

Can I freeze this soup?

Yes, this soup freezes well. Just cool it completely before transferring to freezer-safe containers. Freeze for up to 3 months.

How do I make the soup thicker?

Mash some of the potatoes in the pot, or stir in a flour slurry (mix of flour and water) during simmering to thicken the broth.

Can I make it vegetarian?

Yes, you can omit the sausage and use a plant-based alternative along with vegetable broth.

What if I don’t have heavy cream?

You can use half-and-half, whole milk with a bit of flour, or a non-dairy milk alternative like coconut cream.

What should I serve with this soup?

Crusty bread, garlic toast, or a simple green salad pair well with this soup.

Will the cream curdle when reheating?

Not if you reheat gently. Use medium or low heat and stir frequently to maintain the creamy texture.

Conclusion

Creamy Italian Sausage & Potato Soup is a flavorful, satisfying meal that’s easy to prepare and perfect for any occasion. With simple ingredients and a rich, creamy broth, it’s a recipe you’ll come back to again and again. Whether you enjoy it fresh or as leftovers, it’s sure to become a staple in your kitchen.