Creamy Italian Sausage and Potato Soup – This Creamy Italian Sausage and Potato Soup is comfort in a bowl. Imagine tender potatoes, savory Italian sausage, and fresh kale or spinach, all in a rich, creamy broth. It’s the kind of soup that warms you up from the inside out and tastes like it’s been simmering for hours—even though it only takes about 40 minutes. Need a go-to soup that’s hearty but doesn’t leave you feeling heavy? This is it.
The first time I made this, I was looking for something easy but still special, something that would make everyone at the table smile. And let me tell you, it did. As the soup started simmering, the whole kitchen filled with that amazing smell of garlic, sausage, and creaminess. My husband came in for a “taste test” and ended up staying in the kitchen, bowl in hand! My little one, who can be picky about greens, ate every last spoonful, kale and all. Now, it’s our cold-weather favorite, a guaranteed family-pleaser that doesn’t take all day.
What makes this Creamy Italian Sausage and Potato Soup truly special?
This soup has everything you want for a cozy night in—savory sausage, tender potatoes, and a creamy, flavorful broth that pulls it all together. The mashed potatoes thicken it up naturally, making every spoonful creamy and filling without any extra thickeners. And that pop of green from the kale or spinach? It adds a fresh, earthy note that balances out the richness. Add a sprinkle of parmesan and a drizzle of olive oil on top, and you’ve got a bowl of soup that’s somehow both simple and incredibly satisfying.
What You Need To Make This Creamy Italian Sausage and Potato Soup Recipe?
Italian Sausage: This is where the deep, savory flavor comes from. I go with mild sausage for a nice, balanced taste, but if you’re into a little kick, a spicy version will add some heat! It’s the base that makes this soup so hearty.
Russet Potatoes: Russets are perfect here because they’re starchy and break down a bit, giving the soup that naturally creamy texture. Dicing them small means they cook faster and melt right into the broth. Plus, they’re filling, so a little goes a long way.
Chicken Stock: Low-sodium stock is key because it gives you control over the saltiness. The chicken stock adds a warm, savory backbone to the soup without overpowering the other flavors.
Kale or Spinach: Both work beautifully, but they bring slightly different vibes. Kale holds up well, giving you that “bite” even after simmering, while spinach will soften and blend right in. Either way, it’s a great way to add a touch of green and a bit of freshness.
Heavy Cream: This is what takes the soup from good to amazing. It’s creamy, rich, and makes the broth feel silky and luxurious. You can sub with half-and-half if you want, but if you’re going for that full cozy factor, heavy cream is the way to go.
Parmesan Cheese: Just a sprinkle of shredded parmesan at the end adds this nutty, salty punch that rounds out the flavors. Freshly shredded is best if you have it, but honestly, any parmesan will give that little extra something.
Extra Virgin Olive Oil: A drizzle at the end may sound fancy, but it makes the soup feel complete. It adds a nice, subtle richness and just a hint of pepperiness that brings everything together.
Steps To Make Creamy Italian Sausage and Potato Soup:
Brown the Sausage: Grab a big pot or Dutch oven, set it over medium-high heat, and toss in that sausage. Let it cook until it’s browned and crumbly—it should just take a few minutes. Stir it around as it cooks to break it up. Once it’s nice and browned, use a slotted spoon to scoop out the sausage, leaving a little bit of the drippings in the pot (extra flavor, right?).
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Add the Potatoes and Broth: Throw the sausage back into the pot along with the diced potatoes, chicken stock, about 1/2 tsp of kosher salt, and a good pinch of black pepper. Crank up the heat to bring it all to a boil, then lower it to a gentle simmer. Let it cook for around 10–12 minutes, just until the potatoes are soft and you can easily mash them.
Mash Some Potatoes for Creaminess: Using that slotted spoon again, scoop out half of the potatoes and pop them in a bowl. Give them a good mash—just grab a fork or potato masher and go for it. Once they’re nice and creamy, stir them back into the pot. This little trick thickens up the soup without needing any flour or extra thickeners.
Add the Greens and Cream: Now, add in your kale or spinach and pour in the heavy cream. Give it a quick taste—add a little extra salt and pepper if you feel like it needs a boost. Let it cook for another 2–3 minutes, just until those greens soften up and everything’s looking creamy and cozy.
Serve and Top It Off: Ladle the soup into bowls, and here’s the fun part—top each one with a sprinkle of parmesan, a few cracks of black pepper, and a little drizzle of olive oil. And that’s it! You’ve got a big bowl of warm, comforting goodness ready to go. Enjoy!
Tip:
For an even creamier texture and a richer flavor, try mashing a bit more than half of the potatoes before adding them back to the pot. This step is a game-changer! Mashing those extra potatoes adds thickness and gives the soup a silky, hearty feel without having to rely on heavy cream alone. And here’s a little trick to take it up another notch: after mashing, stir in a bit of parmesan directly with the potatoes before adding them back. It melts right in and gives that creamy broth an extra savory kick that blends perfectly with the sausage and greens. If you’re in the mood for a cozy, extra-creamy bowl of goodness, this small change makes a big difference!
Frequently Asked Questions:
Can I make this soup ahead of time?
Definitely! This soup actually tastes even better the next day. The flavors have more time to meld together, making it even more delicious. Just let it cool, then store it in an airtight container in the fridge. When you’re ready to eat, gently reheat it on the stove, and add a splash of cream or a bit more broth if it seems a little too thick.
Can I freeze leftovers?
Yes, you can freeze this soup! Just keep in mind that potatoes can change texture a bit after freezing, making them a little softer. If that doesn’t bother you, go for it! Let the soup cool completely, then store it in a freezer-safe container. When you’re ready to enjoy it, thaw in the fridge overnight, then reheat slowly on the stove. You may want to add a little extra broth or cream as it reheats to bring back the original creamy texture.
What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half works well and still gives a creamy taste. You could also try whole milk, though the soup will be a bit thinner. For a dairy-free version, coconut milk or almond milk are great options; coconut milk adds a subtle sweetness that can be really nice with the sausage. Just know it will slightly change the flavor, but it’s still delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Italian Sausage and Potato Soup
Ingredients
- 1 lb mild Italian sausage
- 2 lbs Russet potatoes diced small
- 6 c low-sodium chicken stock
- 3 c finely chopped kale or spinach
- 1 c heavy cream
- 1/2 c shredded parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Drizzle of extra virgin olive oil for garnish
Instructions
Brown the Sausage:
- In a large stockpot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up as it browns until it’s crumbled and fully cooked. Once done, use a slotted spoon to scoop the sausage out, leaving behind any extra drippings in the pot.
Add the Potatoes and Stock:
- Return the sausage to the pot, then add the diced Russet potatoes, chicken stock, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Heat it up until it starts bubbling, then turn the heat down to medium. Let it simmer until the potatoes are tender—this should take about 10–12 minutes.
Mash Half of the Potatoes:
- Using the slotted spoon, scoop out half of the cooked potatoes and place them in a bowl. Mash these potatoes thoroughly, then stir them back into the pot to add a creamy texture to the soup.
Add the Greens and Cream:
- Stir in the chopped kale or spinach and pour in the heavy cream. Season with salt and pepper, adding a little at a time until the flavor is just right for you. Continue cooking for another 2–3 minutes, just until the greens are tender and everything is well combined.
Serve and Garnish:
- Ladle the soup into bowls, then top each serving with a sprinkle of shredded parmesan cheese, an extra dash of black pepper, and a light drizzle of extra virgin olive oil. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
