Creamy Italian Sausage and Potato Soup

Have you ever taken a bite of something so comforting, it feels like a warm hug in food form? That’s exactly what this Sausage Italian Soup is. With tender potatoes, creamy broth, and savory Italian sausage, it’s the ultimate cold-weather dish that’ll have everyone going back for seconds (or thirds).

this Recipe

I first made this Sausage Italian Soup on one of those days where you’re just done. You know the type: gray skies, an endless to-do list, and the kind of chill that settles in your bones. I wanted something hearty but didn’t have the energy for anything complicated. So, I rummaged through my fridge, grabbed some sausage and potatoes, and just started cooking.

The smell that filled my kitchen was next level. My kids wandered in asking, “Is it ready yet?” (which, if you’ve ever cooked for kids, you know is the highest compliment). When we finally sat down to eat, it wasn’t just soup—it was exactly what we all needed. Now, it’s a regular in our house, especially when life feels a little too hectic.

Why You’ll Love This Creamy Italian Sausage and Potato Soup Recipe?

• It’s Effortless: One pot. Minimal chopping. Ready in under an hour. Need I say more?
• Rich and Creamy: The mashed potatoes give it this incredible velvety texture—no heavy thickeners needed.
• Packed with Flavor: From the seasoned sausage to the Parmesan topping, every spoonful is pure magic.
• Customizable: Want more spice? Less cream? Gluten-free? This recipe’s got you covered.
• Perfect for Leftovers: If there’s any left (good luck with that), it tastes even better the next day.

Ingredient Notes:

Let’s break down the key players in this dish:

• Italian Sausage: Mild or spicy, it’s the backbone of the soup’s flavor. Personally, I love the little kick from the spicy kind.
• Russet Potatoes: These starchy beauties are perfect for mashing and thickening the broth naturally.
• Chicken Stock: Go for low-sodium so you can control the saltiness. Homemade stock is even better if you have it!
• Kale or Spinach: Kale holds up well if you like a bit of texture, but spinach melts right into the broth. Both are great—choose your fave.
• Heavy Cream: This is what makes the soup so rich and satisfying. You could substitute with half-and-half, but why not go all in?
• Parmesan Cheese: A sprinkle on top is non-negotiable. Freshly grated is best for that sharp, nutty flavor.
• Olive Oil: Just a drizzle at the end adds a touch of elegance and freshness.

How To Make Creamy Italian Sausage and Potato Soup?

Making this soup is as easy as it is delicious. Here’s the lowdown:

Step 1. Brown the Sausage
Start by heating up your pot and browning the sausage. Break it up into crumbles as it cooks, and let those little crispy bits form. That’s where the flavor’s at! Once it’s golden, scoop it out and set it aside.

Step 2. Cook the Potatoes
In the same pot (hello, fewer dishes!), add your diced potatoes, chicken stock, salt, and pepper. Bring it all to a boil, then let it simmer until the potatoes are fork-tender. This takes about 10-12 minutes—just enough time to clean up a bit or scroll through your favorite recipe blog (hint, hint).

Step 3. Mash and Thicken
Here’s where the magic happens. Scoop out half the potatoes and mash them up in a bowl. Then, stir the mashed goodness back into the pot. It thickens the broth just right—no flour needed!

Step 4. Add the Greens and Cream
Toss in your kale or spinach, along with the heavy cream. Let it simmer for a few more minutes until the greens soften and the soup is creamy and dreamy.

Step 5. Finish and Serve
Ladle the soup into bowls and top each one with Parmesan, a drizzle of olive oil, and maybe a crack of black pepper. If you’re feeling fancy, throw on a sprig of parsley. Voilà! Dinner is served.

Storage Options:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezer: Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge, then reheat and enjoy.
• Pro Tip: If you know you’ll be freezing it, leave out the cream and add it when reheating for the best texture.

Variations and Substitutions:

This soup is a blank canvas for your culinary creativity. Here’s how you can switch it up:

• Spice It Up: Use hot Italian sausage or add a pinch of red pepper flakes.
• Go Dairy-Free: Swap the heavy cream for coconut milk—it adds a subtle sweetness that’s lovely.
• Make It Vegetarian: Skip the sausage and use veggie stock. Add chickpeas or white beans for protein.
• Low-Carb Option: Replace the potatoes with cauliflower florets—they mash up beautifully!

What to Serve with Creamy Italian Sausage and Potato Soup?

This soup pairs perfectly with:

• Crusty Bread: Ideal for sopping up that creamy broth. Garlic bread? Even better.
• Simple Salad: A fresh green salad with a tangy vinaigrette cuts through the richness.
• Wine: A crisp Pinot Grigio or a light Chianti complements the flavors nicely.

Frequently Asked Questions:

Can I make this soup ahead of time?

Absolutely! In fact, the flavors deepen overnight, so it might even taste better the next day.

Can I use frozen spinach?

Yes, just thaw and drain it before adding it to the soup.

How do I reheat it without curdling the cream?

Heat it slowly over low heat, stirring frequently. Avoid boiling once the cream is added.

This Sausage Italian Soup isn’t just food—it’s an experience. It’s the kind of recipe that makes your kitchen smell amazing, fills your belly with warmth, and leaves you feeling satisfied on every level. So, what are you waiting for? Grab your pot, whip this up, and let me know how it turns out. I’d love to hear about your soup adventures!

5 from 2 votes

Creamy Italian Sausage and Potato Soup

Total Time 40 minutes mins

This Creamy Italian Sausage and Potato Soup is comfort in a bowl. You know those nights when you just want something warm and filling, something that makes you feel cozy from the inside out? This soup is made for those moments. It’s packed with savory Italian sausage, tender chunks of potato, and fresh greens like kale or spinach, all soaking in a creamy, dreamy broth. The trick to getting that perfect, thick texture? Just mash a few of the potatoes right into the soup—it makes it super creamy without needing loads of cream. Add a sprinkle of parmesan, a dash of black pepper, and a drizzle of olive oil on top, and you’ve got yourself a bowl of pure comfort. It’s easy, it’s delicious, and honestly, it’s like a little hug with every spoonful.

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6 Servings

Ingredients

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• 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

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Instructions

 

Brown the Sausage:

1. 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:

1. 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:

1. 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:

1. 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:

1. 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

Good news—this recipe is almost naturally gluten-free! The only thing you might need to double-check is the sausage. Sometimes Italian sausage can have hidden fillers or breadcrumbs, so look for a certified gluten-free option or check the ingredients to be sure. Also, make sure your chicken stock is gluten-free, as some brands add gluten as a thickener. With these two easy checks, you’ll have a hearty, gluten-free version of this cozy, creamy soup that everyone can enjoy!

Bitty

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Bitty

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!

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