Sausage Potato Soup
Hola! If there’s one soup that instantly warms both your heart and your home, it’s this creamy Italian Sausage and Potato Soup. Inspired by cozy Italian-American kitchens and the famous Zuppa Toscana, this recipe brings together the rich flavors of sausage, the creaminess of tender potatoes, and the earthiness of kale or spinach. Growing up in Orlando, I spent countless afternoons with my mama making rustic soups that filled the house with the kind of aroma that pulled everyone straight to the table. That’s what this dish is all about: comfort, family, and a steaming bowl that feels like a hug. Whether you call it creamy Italian sausage and potato soup or just the coziest dinner ever, this recipe will become a family favorite fast.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Italian-American |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in a single pot, so cleanup is a breeze and you get maximum flavor with minimal effort.
- Creamy and Hearty: The combination of sausage, potatoes, and cream creates a rich, velvety broth that satisfies like comfort food should.
- Customizable Heat: Whether you love spicy Italian sausage or prefer mild, this soup adapts to your taste with ease.
- Family-Friendly: Even picky eaters will love the creamy potatoes and cheesy finish, making it perfect for weeknight dinners.
- Better Than Takeout: Skip the restaurant and make this at home with simple, wholesome ingredients you already trust.
Cozy Italian Sausage and Potato Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- 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
1. 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.
2. 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.
3. 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).
4. 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
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
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced (Yukon Gold or Russet)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 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)
- 1 tbsp olive oil (if needed)
- 1/2 cup grated Parmesan cheese (for garnish)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Italian Sausage | Mild works great for kids, but hot sausage adds a bold, spicy kick. |
| Potatoes | Yukon Golds stay creamy and slightly firm, while Russets break down for a thicker broth. |
| Onion & Garlic | Freshly diced onion and minced garlic create the flavor base—don’t skip them. |
| Chicken Broth | Low-sodium broth lets you control salt levels better. |
| Heavy Cream | Swap with half-and-half or even whole milk for a lighter version. |
| Kale/Spinach | Kale holds up better in soups, while spinach wilts quickly for a softer texture. |
| Parmesan | Freshly grated Parmesan melts beautifully into the broth. |
Step-by-Step Instructions
- Cook the Sausage & Aromatics: Heat a Dutch oven over medium heat. Brown the sausage, breaking it apart with a spoon. Drain excess grease if needed. Add the onion and cook 3–4 minutes until soft, then stir in the garlic for 30 seconds.
- Simmer the Potatoes: Add diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer for 15 minutes, or until potatoes are fork-tender.
- Add Cream & Greens: Stir in the heavy cream and kale or spinach. Let simmer 5 more minutes until greens are wilted and the soup is creamy.
- Season & Serve: Add salt, pepper, and crushed red pepper flakes if desired. Ladle into bowls, top with Parmesan, and serve hot with crusty bread.
Helpful Tips
- Cut potatoes into even chunks so they cook at the same rate.
- Use a potato masher to gently crush a few potatoes in the broth for extra creaminess.
- If the soup is too thick, add a splash of broth to loosen it.
- Serve immediately since the greens are best fresh, not overcooked.
Expert Tips for the Best Results
- Brown the Sausage Well: Deep browning creates a richer flavor base.
- Layer Your Seasoning: Season lightly early on, then adjust at the end for balanced flavor.
- Use Fresh Parmesan: Pre-grated cheese won’t melt as smoothly.
- Don’t Overcook the Greens: Add them at the very end to keep color and texture fresh.
Recipe Variations
- Spicy Zuppa-Style Soup: Use hot Italian sausage and extra chili flakes for a restaurant-style kick.
- Dairy-Free Option: Swap heavy cream with coconut milk for a creamy, dairy-free version.
- Low-Carb Version: Replace potatoes with cauliflower florets for a lighter, keto-friendly twist.
- Extra Veggie Boost: Add diced carrots, celery, or zucchini for a colorful, nutritious soup.
Make Ahead & Freezer Tips
This soup reheats beautifully, making it ideal for meal prep. Store in the fridge up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat slowly on the stovetop with a splash of broth or cream to revive the texture.
Serving Suggestions
Serve steaming bowls with crusty bread, garlic knots, or buttery rolls to soak up the broth. For a lighter touch, add a crisp green salad with Italian dressing on the side. Garnish each bowl with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish.
Pairing Ideas
Pair with a glass of crisp Pinot Grigio or Chianti for a true Italian-inspired dinner. Non-alcoholic options like sparkling water with lemon or iced tea balance the richness. For sides, roasted vegetables or a simple caprese salad make a beautiful spread.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low, stirring occasionally. For a quick option, microwave in 1-minute bursts, stirring between intervals until hot. Add a splash of broth or cream if it thickens.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, it’s a perfect make-ahead recipe. Store in the fridge and reheat when ready.
Can I use turkey sausage instead of pork?
Absolutely. Turkey sausage lightens the dish but still keeps plenty of flavor.
What potatoes are best for this soup?
Yukon Golds stay creamy, while Russets give a thicker, rustic broth. Both work well.
Can I freeze this soup?
Yes, but freeze before adding the greens and cream for best texture. Add those fresh when reheating.
Is this gluten-free?
Yes, this Italian sausage and potato soup is naturally gluten-free. Just check sausage labels to be sure.
Can I use spinach instead of kale?
Definitely. Spinach cooks faster and gives a softer texture than kale.
How do I make it spicier?
Use hot Italian sausage and extra red pepper flakes for more heat.
Nutrition Info
| Serving Size | 1 bowl |
|---|---|
| Calories | 340 |
| Protein | 15g |
| Carbs | 20g |
| Fat | 22g |
| Fiber | 3g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This cozy Italian Sausage and Potato Soup is proof that comfort food can be simple, flavorful, and ready in under 40 minutes. With creamy potatoes, hearty sausage, and fresh greens, it’s the perfect bowl for chilly nights. Try it once and it’ll become a recipe you return to all season long.
