As the days get shorter and a chill creeps into the air, there’s nothing quite like a bowl of warm, comforting soup. And this Italian Sausage & Potato Soup? It’s the epitome of cozy. Forget complicated recipes and hours in the kitchen – this soup is surprisingly easy to make, packed with flavor, and guaranteed to become a family favorite. We’re talking tender potatoes, savory Italian sausage, a creamy broth, and just the right amount of seasoning. It’s a hug in a bowl, seriously!
Why You’ll Love This
- Flavor Explosion: The combination of Italian sausage, garlic, and herbs creates a deeply satisfying and flavorful soup.
- Creamy & Comforting: A touch of cream (or cream cheese!) makes this soup incredibly rich and comforting without being overly heavy.
- Easy to Make: This recipe is designed for weeknights! It comes together quickly with minimal effort.
- Hearty & Filling: The potatoes and sausage make this a substantial meal that will keep you full and satisfied.
- Customizable: Feel free to add your favorite veggies or adjust the spice level to your liking.
Ingredients & Equipment
Ingredients:
- 1 pound Italian sausage (sweet or hot, casing removed)
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 1/2 cup heavy cream or 4oz cream cheese
- 2 tablespoons chopped fresh parsley, for garnish
- 2 tablespoons olive oil
Equipment:
- Large Dutch oven or soup pot
- Cutting board
- Knife
- Measuring cups and spoons
- Potato peeler
- Wooden spoon or spatula
- Immersion blender (optional, for a smoother soup)
Step-by-Step Instructions
- Brown the Sausage: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Broth & Potatoes: Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Season the Soup: Stir in the Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed.
- Cream It Up: Remove the pot from the heat. If using heavy cream, stir it in gently. If using cream cheese, add it in chunks and stir until melted and smooth.
- Blend (Optional): For a creamier, smoother soup, use an immersion blender to partially blend the soup. Leave some chunks for texture if desired.
- Serve & Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.
Pro Tips
- Sausage Choice: Sweet Italian sausage will give you a milder flavor, while hot Italian sausage will add a kick. You can even use a combination of both!
- Potato Variety: Russet potatoes are ideal for this soup because they break down slightly and create a creamy texture. Yukon Gold potatoes will also work well, but will hold their shape more.
- Don’t Overblend: If using an immersion blender, be careful not to overblend the soup, or it will become gluey.
- Spice Level: Adjust the amount of red pepper flakes to your preference. A pinch adds a subtle warmth, while a larger amount will give the soup a noticeable kick.
- Add Veggies: Feel free to add other vegetables like carrots, celery, or spinach to the soup. Add them along with the potatoes.
- Deglaze the Pot: After browning the sausage, add a splash of chicken broth to the pot and scrape up any browned bits from the bottom. This adds extra flavor to the soup.
Storing Leftovers
Leftover Italian Sausage & Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it sits, so you may need to add a little extra chicken broth when reheating.
Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling.
Freezing: While you can freeze this soup, the texture may change slightly upon thawing. It’s best to freeze it without the cream added, and then stir in the cream after thawing and reheating. Freeze in airtight containers for up to 2-3 months.
Print
Italian Sausage and Potato Soup
- Total Time: 35 minutes
- Yield: 6 bowls 1x
Description
This hearty Italian Sausage and Potato Soup is creamy, flavorful, and loaded with tender potatoes, savory sausage, fresh greens, and Parmesan. A cozy comfort food perfect for weeknight dinners or chilly evenings.
Ingredients
1 lb Italian sausage (casings removed)
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled and cubed
4 cups chicken broth (low sodium preferred)
1 cup heavy cream
1 cup fresh spinach or kale, chopped
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large soup pot over medium heat.
2. Add Italian sausage, breaking it apart with a wooden spoon, and cook until browned.
3. Stir in onion and garlic, sautéing until fragrant and softened.
4. Add potatoes, Italian seasoning, and chicken broth. Bring to a boil, then reduce heat to simmer for 15–20 minutes, until potatoes are tender.
5. Stir in heavy cream, spinach (or kale), and Parmesan. Simmer 3–4 minutes until greens wilt and cheese melts.
6. Taste, adjust seasoning with salt, pepper, or red pepper flakes. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
Use spicy sausage for a kick or mild for family-friendly flavor.
Dice potatoes evenly so they cook at the same rate.
Stir in the cream at the end to keep the broth silky, not broken.
Don’t skip the Parmesan – it deepens the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 105 mg