Italian Sausage and Potato Soup: A Cozy Bowl of Comfort

There are evenings when all you want is a meal that feels like a warm hug. That’s exactly what a pot of Italian Sausage and Potato Soup delivers. Imagine the aroma of sizzling sausage mingling with garlic and onions, the potatoes softening into tender bites, and a creamy broth that clings to your spoon. For me, this soup brings back the memory of chilly fall nights when the house seemed to quiet down, and dinner became the highlight of the day. If you’ve ever wanted a dish that’s hearty yet simple, this is it.

What Is Italian Sausage and Potato Soup?

This soup is a classic one-pot wonder. At its heart, it’s a rustic recipe that balances richness with a hint of spice. Traditionally, it leans on Italian sausage, potatoes, and broth, but you’ll often find greens like kale or spinach folded in for a fresh finish. If you’ve ever enjoyed Zuppa Toscana at a restaurant, you’ll recognize the similarity—but when you make it at home, you can adjust the creaminess, spice, and texture exactly how you like it.

The best part? It’s endlessly adaptable. Some cooks prefer a lighter broth, while others lean into a creamier base. You can decide how indulgent you want it to be, which makes this recipe a staple no matter the season.

Italian Sausage and Potato Soup

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• Author: Manar Annan
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A hearty and comforting Italian Sausage and Potato Soup, made with crumbled Italian sausage, tender potatoes, and fresh greens simmered in a creamy, flavorful broth. Perfect for cozy weeknights or family dinners.

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Ingredients

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• 1 lb Italian sausage (mild or hot)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 medium potatoes (Yukon Gold, Russet, or Red), diced

• 4 cups chicken broth (or vegetable broth)

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

• 2 cups kale or spinach, chopped

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• Fresh parsley, for garnish

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Instructions

• Heat a large pot over medium heat. Add sausage and cook until browned, breaking into crumbles.

• Stir in onion, carrots, and celery. Cook until softened, then add garlic and cook for 1 minute.

• Add diced potatoes and pour in the broth. Bring to a boil, reduce the heat, and simmer until potatoes are tender, about 15 minutes.

• Stir in cream and chopped kale or spinach. Simmer for 2–3 minutes until greens wilt.

• Adjust seasoning with salt, pepper, or red pepper flakes.

• Garnish with parsley and serve warm.

Notes

For a thicker soup, mash a few cooked potatoes against the side of the pot before adding cream.

To make it lighter, swap heavy cream for half-and-half or omit entirely.

For freezing, leave out the cream and greens until reheating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: One-pot / Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: ~350 kcal
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 60 mg

Ingredients You’ll Need & Why They Matter

Sausage

Italian sausage is the star here. Mild sausage brings a subtle sweetness, while hot sausage adds bold heat. Pork sausage offers richness, but chicken or turkey sausage creates a lighter version without sacrificing flavor.

Potatoes

Russets soften and slightly break down, giving the broth body. Yukon Golds hold their shape for chunkier bites. Red potatoes land somewhere in between, offering a waxy texture that works well in reheated batches.

Broth & Cream

Chicken broth is the go-to, but vegetable broth makes a great alternative. For creaminess, you can use heavy cream, half-and-half, or even a splash of milk if you want something lighter.

Vegetables & Aromatics

Onions and garlic build the base. Carrots and celery add depth and sweetness, while greens like kale or spinach balance the richness with freshness.

Seasonings

Italian seasoning blends herbs like oregano, basil, and thyme. A pinch of red pepper flakes sharpens the flavor, while fresh parsley or fennel seeds can make the soup taste like it simmered all day.

Step-by-Step Cooking Instructions

Brown the Sausage

Heat a large pot over medium heat. Add your sausage and cook until browned, breaking it into crumbles. This step releases the fat that infuses flavor into the broth.

Sauté Aromatics

Add diced onion, carrots, and celery to the pot. Stir until softened, then toss in garlic. The smell at this stage alone will make you hungry.

Add Potatoes & Broth

Toss in your diced potatoes and cover with broth. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, usually around 15 minutes.

Finish with Cream & Greens

Stir in cream and chopped kale or spinach. Let it warm through until the greens wilt and the soup looks velvety. Taste, season with salt, pepper, or a dash of red pepper flakes, and you’re ready to serve.

Dietary Variations & Substitutions

You don’t need to skip this recipe if you’re following a specific diet. With a few simple swaps, you can enjoy Italian Sausage and Potato Soup in different ways:

• Gluten-Free: Most of the ingredients are naturally gluten-free, but check sausage labels to be safe. Use cornstarch or arrowroot if you want to thicken the broth without flour.
• Vegan: Replace sausage with a plant-based version. Coconut milk or cashew cream works well in place of dairy, and vegetable broth keeps the flavor light.
• Low-Calorie: Opt for turkey or chicken sausage, cut down the cream, and bulk up the soup with extra vegetables like zucchini or cauliflower.
• Halal: Use chicken sausage or a halal-certified brand, keeping the seasonings bold to mimic the flavor profile of traditional Italian sausage.
• Low-Carb/Keto: Swap the potatoes for cauliflower florets or turnips. They hold texture while keeping the soup hearty but carb-friendly.

Flavor & Texture Tips

If you like a creamier base, mash a few cooked potatoes against the side of the pot before adding the cream. For a thinner broth, add an extra cup of stock. Don’t skip browning the sausage—it’s the foundation of flavor. And when it comes to greens, add them at the end so they stay bright and fresh instead of turning dull and mushy.

Variations & Creative Twists

This recipe thrives on personalization. You can spice things up with hot sausage and more chili flakes, or mellow it out with sweet sausage and extra cream. Adding white beans boosts protein and fiber. A tomato-based twist brings acidity and color, while swapping sausage for smoked sausage changes the profile completely. If you’re a fan of slow cooking, throw everything into a Crockpot in the morning, and by dinnertime, you’ll have an effortless meal waiting.

Storage, Make-Ahead & Reheating

This soup stores beautifully, making it perfect for meal prep. Keep it in the fridge for up to three days, or freeze in airtight containers for up to three months. If freezing, leave out the cream and greens and add them after reheating to keep the texture smooth. When reheating, warm gently on the stove to avoid curdling the dairy. A splash of broth can loosen it if the soup thickens overnight.

What to Serve with This Soup

Pairing is part of the fun. A slice of crusty sourdough or garlic bread makes the ideal partner for soaking up the broth. A fresh side salad lightens the meal, while roasted vegetables add another layer of comfort. Garnish each bowl with a sprinkle of Parmesan, chopped parsley, or crunchy croutons for a little extra flair.

Every spoonful of Italian Sausage and Potato Soup is a reminder that simple ingredients can create something extraordinary. It’s hearty without being heavy, flavorful without being fussy, and adaptable to any diet or preference. Whether you’re cooking for a crowd or just looking for comfort in a bowl, this recipe is one you’ll keep returning to.

FAQ

What’s the best way to reheat Italian Sausage and Potato Soup without curdling the cream?

Warm it slowly over low heat, stirring frequently. If it seems too thick, add a splash of broth. Avoid bringing it to a full boil once the cream is in.

Can I make this soup ahead of time?

Yes — in fact, it often tastes better the next day. Store in the refrigerator up to 3 days or freeze portions (leaving out the cream/greens) and add them when reheating.

How do I make it creamy without using heavy cream?

You can mash or purée part of the cooked potatoes into the broth to thicken naturally. Or use half-and-half, cashew cream, or a plant-based milk for lighter creaminess.

Is it okay to substitute sweet sausage instead of Italian sausage?

Absolutely. Sweet sausage will mellow the flavor, while spicy Italian sausage adds heat. You can adjust by adding red pepper flakes if needed.

What kind of potatoes work best in this soup?

Russet potatoes will soften and help thicken the broth, while Yukon Golds and red potatoes hold their shape better for a chunkier texture.