I’ll never forget the first time I tasted a soup like this. It was during a particularly cold winter evening, and I had just come home exhausted after a long day. I opened the fridge to find some Italian sausage, a bag of potatoes that desperately needed to be used, and some wilted kale sitting in the crisper drawer. Instead of ordering takeout like I usually would, I decided to throw everything into one pot and see what happened.

What came out of that experiment was pure magic, a creamy, savory bowl of comfort that tasted like it had been simmering all day, even though it only took about 30 minutes from start to finish. My family couldn’t get enough of it, and my youngest even asked for seconds, which never happens with anything that has vegetables in it. Since that night, this soup has become our go-to recipe whenever we need something warm, filling, and incredibly satisfying without spending hours in the kitchen.

This Italian Sausage and Potato Soup is inspired by traditional Northern Italian comfort soups like Zuppa Toscana, which has roots going back to the 1800s when potatoes became a staple crop in the Alpine regions of Italy. In those days, Italian cooks were masters at creating hearty, flavorful meals from simple, humble ingredients—and this soup carries on that beautiful tradition.

Why You’ll Love This Recipe

One-pot wonder – Everything cooks in a single pot, which means fewer dishes to wash and more time to relax after dinner.
Rich and creamy – The broth is the perfect balance of creamy and brothy, so it feels indulgent without being too heavy.
Hearty and filling – Packed with sausage, potatoes, and greens, this soup works as a full meal on its own.

Family-friendly – You can keep it mild for kids or spice it up for adults who love heat.
Customizable – Add extra veggies, greens, or beans to stretch the recipe and make it your own.

Ingredients You’ll Need

You’ll find the full ingredient list and exact measurements in the recipe card, but here’s a quick overview of what goes into this Italian Sausage and Potato Soup:

Italian sausage – Use mild or spicy sausage depending on your preference. Ground/bulk sausage works best, but you can also remove the casings from sausage links.
Potatoes – Russet, Yukon Gold, or red potatoes all work well here. Cut them into even-sized pieces so they cook at the same rate.
Onion and garlic – These aromatics build a deep, savory flavor base for the soup.

Chicken broth – This creates the flavorful foundation of the broth. Use low-sodium broth so you can control the salt.
Heavy cream – Adds a luscious, creamy texture that makes the soup feel restaurant-quality.
Kale or spinach – Either works for a boost of color, nutrients, and texture. Kale holds a bit more bite, while spinach becomes very tender.

Seasonings – Italian seasoning, salt, black pepper, and red pepper flakes (optional) round everything out and give the soup a subtle herby kick.

Step-by-Step Directions

Step 1: Brown the Sausage

In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon as it browns. Cook until the sausage is no longer pink and has some nice color. If there’s a lot of grease in the pot, carefully spoon off the excess, leaving just a little for flavor.

Step 2: Sauté the Aromatics

Add the chopped onion to the pot with the sausage and cook until it becomes soft and translucent. Stir in the garlic and cook for another 30–60 seconds, just until fragrant. This step builds a rich, savory base that makes the soup taste like it has been simmering all day.

Step 3: Simmer the Potatoes

Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15–20 minutes, or until the potatoes are fork-tender.

Step 4: Make It Creamy

Once the potatoes are cooked, lower the heat and stir in the heavy cream. Add the kale or spinach and simmer for a few more minutes, just until the greens are wilted and the soup has a silky, creamy consistency. Avoid boiling vigorously after adding the cream to prevent curdling.

Step 5: Season, Serve, and Enjoy

Taste the soup and adjust the seasoning with salt, pepper, and red pepper flakes if you like a bit of heat. Ladle the soup into bowls and serve hot. It’s especially delicious with crusty bread, garlic bread, or a sprinkle of Parmesan cheese on top.

Expert Tips & Tricks

For extra creaminess – Before adding the cream, lightly mash a few of the potatoes right in the pot with the back of a spoon or a potato masher. This naturally thickens the broth and makes the soup feel even more luxurious.
Spice it up – Use hot Italian sausage or add extra red pepper flakes if you love a bolder, spicier soup.
Make a lighter version – Swap heavy cream for half-and-half or whole milk. The broth will be a bit lighter, but still creamy and satisfying.

Add more protein – Stir in a can of drained white beans (like cannellini or great northern beans) to make the soup even heartier and more filling.
Control the salt – If using regular (not low-sodium) broth or very salty sausage, wait until the end to add any extra salt.

Recipe Variations & Substitutions

This Italian Sausage and Potato Soup is very flexible, so you can easily adapt it to different diets or what you have in your pantry.

Dairy-free version – Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The soup will still be creamy, but without any dairy.
Vegetarian option – Use plant-based Italian-style sausage and swap the chicken broth for vegetable broth. You still get the same cozy, savory flavor profile.
Cheesy twist – Stir in freshly grated Parmesan, Pecorino Romano, or a handful of shredded mozzarella right before serving for extra richness.

More veggies – Add carrots, celery, mushrooms, or bell peppers when sautéing the onions for extra flavor, fiber, and color.
Different greens – Try Swiss chard or collard greens instead of kale or spinach for a slightly different texture and taste.

Serving & Pairing Suggestions

This soup is satisfying on its own, but the right sides make it feel like a complete restaurant-style meal.

Crusty bread – Serve with a warm baguette, Italian bread, or sourdough to soak up every drop of the creamy broth.
Side salad – A fresh Caesar, arugula, or mixed green salad balances the richness of the soup with a crisp, light side.
Garlic bread – If you love garlic, pair the soup with buttery garlic bread or garlic knots for a cozy, carb-friendly combo.

Toppings – Finish each bowl with grated Parmesan, a drizzle of olive oil, cracked black pepper, or red pepper flakes for a beautiful and flavorful presentation.

Storage, Freezing & Reheating

This soup stores well, making it a great option for meal prep or leftovers.

Store in the fridge – Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freeze for later – For best texture, freeze the soup without the cream. Cook the sausage, potatoes, and broth, cool completely, then freeze for up to 3 months. When reheating, add the cream and greens at the end.
Reheat gently – Warm the soup on the stove over low to medium-low heat, stirring occasionally. Avoid boiling after adding cream so it stays smooth and velvety. You can also reheat individual portions in the microwave, pausing to stir.

FAQs

1. Can I make this in a slow cooker?
Yes. Brown the Italian sausage in a skillet first, then transfer it to the slow cooker along with the onions, garlic, potatoes, broth, and seasonings. Cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender. Stir in the cream and greens during the last 15–20 minutes of cooking so they stay bright and fresh.

2. Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a slightly sweeter, earthier flavor and pair really well with the savory sausage. They also soften a bit faster, so start checking them a few minutes earlier.

3. How do I make this soup thicker?
Mash some of the potatoes directly in the pot or use an immersion blender to briefly blend a small portion of the soup. You can also whisk together a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in before adding the cream.

4. What’s the best type of sausage to use?
Both mild and spicy Italian sausage work great. Mild sausage keeps the soup kid-friendly, while spicy sausage adds a nice kick. For a smoky twist, try using a mix of Italian sausage and smoked sausage slices.

5. Can I make this ahead of time?
Yes. The flavors actually deepen as the soup sits. Prepare it a day in advance, store it in the fridge, and reheat gently on the stove before serving. If the soup thickens in the fridge, just add a splash of broth or cream to loosen it.

6. Is this soup gluten-free?
The soup is naturally gluten-free as long as your sausage and broth are labeled gluten-free. Always check ingredient labels if you’re cooking for someone with a gluten sensitivity or celiac disease.

Final Thoughts

This Italian Sausage and Potato Soup is cozy, easy to make, and bursting with comforting flavor. Whether you serve it for a simple weeknight dinner, meal prep for the week, or a casual get-together with friends, it has all the qualities of a crowd-pleasing favorite.

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Jill

4 months ago

I can’t even read the recipe because of the ads covering the whole page, they follow as I scroll the page…………..

Kate Z

3 months ago

Great recipe!! It’s so good, this will be a regular in my rotation. I added a cube of vegetable stock with the chicken, and seasoned with salt, pepper, onion and garlic powder, and Italian seasoning

Heather

1 month ago

You need to redo your ads. I can’t even make out the recipe for all of the pop ups and scrolls. Disappointing.

Why You’ll Love This Recipe

Ingredients You’ll Need