Creamy Italian Sausage and Potato Soup You’ll Crave Tonight

If comfort had a PR team, this soup would be the billboard. Creamy Italian Sausage and Potato Soup is the kind of weeknight hero that tastes like you simmered it all day—without actually doing that.

It’s rich, savory, slightly spicy, and ridiculously cozy. The best part?

It turns basic pantry stuff into serious flavor. You bring the pot; this recipe brings the applause.

What Makes This Special

This soup hits that perfect trifecta: creamy, hearty, and fast.

The Italian sausage brings big flavor with zero effort—like preloaded seasoning. Thin-sliced potatoes release starch to naturally thicken the broth, so it’s luxurious without feeling heavy.

A handful of kale or spinach at the end keeps it from tipping into “too rich,” and a splash of cream makes the whole thing feel restaurant-level. It’s the bowl you want when life is loud and dinner needs to be easy.

Creamy Italian Sausage and Potato Soup You’ll Crave Tonight

Recipe by Wendy CarterCourse: Dinner, Soup

Servings

6 bowls

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Ingredients

• 1 lb (450 g) Italian sausage (mild or hot; casings removed)

• 1 tbsp olive oil (if sausage is lean)

• 1 medium yellow onion, diced

• 3–4 cloves garlic, minced

• 1 tsp crushed red pepper flakes (optional, adjust to taste)

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 5 cups low-sodium chicken broth

• 1 1/2 lbs (680 g) potatoes, thinly sliced or small dice (Yukon Gold preferred)

• 1 cup heavy cream (or half-and-half for lighter)

• 2 cups chopped kale or baby spinach, packed

• 1/3 cup grated Parmesan (plus more for serving)

• Salt and black pepper, to taste

• Fresh parsley, chopped (optional garnish)

• Lemon wedge, for a finishing squeeze (optional but elite)

Step-by-Step Instructions

• Brown the sausage: Heat a large pot or Dutch oven over medium-high. Add sausage and break it up with a spoon. Cook until browned and slightly crisp at the edges, 5–7 minutes. If there’s more than 1–2 tbsp of fat, spoon off excess.
• Sauté aromatics: Add olive oil if the pan looks dry. Stir in onion with a pinch of salt and cook 3–4 minutes until translucent. Add garlic, red pepper flakes, oregano, and thyme; cook 30–45 seconds, just until fragrant.
• Build the base: Pour in chicken broth, scraping up any browned bits (flavor jackpot). Bring to a boil.
• Add potatoes: Stir in potatoes, reduce heat to a lively simmer, and cook 12–15 minutes until tender and starting to thicken the broth. Stir occasionally so nothing sticks.
• Creamy finish: Lower heat. Stir in heavy cream and Parmesan. Simmer 2–3 minutes until slightly thickened. Do not boil aggressively—cream is classy, not chaotic.
• Greens go last: Fold in kale or spinach and cook 2–3 minutes until wilted and vibrant.
• Season: Taste and season with salt and black pepper. If the richness needs a lift, squeeze in a little lemon. Adjust heat with more chili flakes if you like it spicy.
• Serve: Ladle into warm bowls. Top with extra Parmesan and parsley. Consider crusty bread for dunking—because obviously.

How to Store

• Fridge: Cool completely, then store in airtight containers for up to 4 days.
  

  The flavors get even cozier overnight.

• Reheat: Warm gently on the stovetop over medium-low, stirring. Add a splash of broth or milk if it thickens too much.
• Freezer: Best without cream.
  

  If freezing, stop before adding cream and greens. Freeze up to 2 months, thaw overnight, reheat, then add cream and greens to finish.

Nutritional Perks

• Protein-packed: Italian sausage delivers satisfying protein for staying power.
• Potassium and fiber: Potatoes offer potassium and soluble fiber, especially with thin skins left on.
• Greens for the win: Kale or spinach adds vitamin K, folate, and antioxidants—sneaky health in a comfort bowl.
• Calcium boost: Parmesan and cream contribute calcium and a silky texture that feels indulgent without going overboard.

Nutrition Stats

Approximate per serving (1/6 of recipe): 420 calories, 22 g protein, 25 g fat, 28 g carbs, 3–4 g fiber, 1,050 mg sodium.

Values will vary based on sausage, broth, and cream choices. For lighter macros, swap half-and-half for cream and use turkey sausage.

For lower sodium, choose low-sodium broth and go easy on added salt. FYI, Parmesan is delicious but salty—measure with your heart, then double-check your seasoning.

Watch Out for These Traps

• Boiling the cream: Hard boiling can cause splitting.
  

  Keep it at a gentle simmer after adding dairy.

• Undercooked potatoes: Slice evenly and simmer until fork-tender, or you’ll end up cranking the heat and over-reducing the soup.
• Greasy spoon vibes: If your sausage is fatty, drain excess after browning. Balance is key.
• Salt overload: Between sausage, broth, and Parmesan, salt can stack fast.
  

  Season at the end.

• Watery broth: If it’s thin, simmer uncovered a few extra minutes before adding cream, or mash a few potato pieces to thicken.

Optional Substitutions

• Dairy-light: Use half-and-half or evaporated milk. For dairy-free, try unsweetened cashew cream or coconut milk (note: coconut adds flavor).
• Protein swap: Turkey or chicken Italian sausage works great; add 1 tbsp olive oil for browning if very lean.
• Potato options: Yukon Golds hold shape; russets make it thicker; red potatoes stay firmer.
  

  Sweet potatoes for a sweeter twist.

• Greens: Kale is sturdy; spinach is quick and silky; Swiss chard is a nice middle ground.
• Broth base: Use vegetable broth if skipping pork. Add a splash of fish sauce (yep) for umami if going meatless with plant-based sausage.
• Flavor boosts: A pinch of fennel seeds, smoked paprika, or a dash of white wine when sautéing the onions can level it up, IMO.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the sausage and onions first on the stovetop, then transfer to the slow cooker with broth and potatoes. Cook on Low 4–5 hours or High 2–3 hours until potatoes are tender.

Stir in cream, Parmesan, and greens in the last 15–20 minutes.

How do I make it gluten-free?

The soup itself is naturally gluten-free if your sausage and broth are certified GF. Double-check labels, especially on sausage spice blends.

Serve with GF bread if you’re going all-in.

Will it still taste good without cream?

Absolutely. Use half-and-half, evaporated milk, or a thick cashew cream.

It won’t be as rich, but the sausage and Parmesan carry plenty of flavor.

Can I add more vegetables?

Go for it. Celery and carrots can be sautéed with onions.

Zucchini or cauliflower can join with the potatoes. Just keep the total volume similar so the broth stays balanced.

How spicy is it?

Totally customizable.

Use mild sausage and skip the chili flakes for gentle heat. Want a kick?

Hot sausage plus extra flakes will clear your sinuses in the best way.

What bread pairs best?

A crusty sourdough or ciabatta is ideal for dunking. Garlic bread if you’re feeling extra.

Bread bowls if you’re feeling legendary.

Closing Notes

This Creamy Italian Sausage and Potato Soup is the friend who always shows up: fast, comforting, and surprisingly classy for something made in one pot. Keep it classic or flex with substitutions—either way, it’s weeknight gold.

Make a big batch, stash leftovers, and thank your future self tomorrow. Now grab a spoon and claim your bowl before someone else does.