Creamy Italian Sausage and Potato Soup is a hearty, comforting bowl of rich flavors that combines savory Italian sausage, tender potatoes, and a creamy broth to warm you from the inside out. This nourishing soup is perfect for chilly evenings, weeknight dinners, or when you crave something soul-satisfying and easy to make. With simple ingredients like Italian sausage, Russet potatoes, kale (or spinach), and parmesan cheese, this soup delivers a satisfying blend of textures and flavors. In just under 30 minutes, you can transform pantry staples into a meal that’s elegantly rustic, deeply flavorful, and universally loved. Let’s dive into why this recipe belongs in your rotation—and how to master it effortlessly.
Why You’ll Love This Creamy Italian Sausage and Potato Soup
- Effortless yet impressive: Combines basic ingredients in a way that tastes gourmet without the fuss.
- Rich, balanced flavor: The savory sausage and parmesan lend depth, while potatoes mellow the richness for a creamy, well-rounded taste.
- Versatile and customizable: Swap in kale, spinach, or even Swiss chard; use heavy cream or a lighter option, and customize the seasoning to your taste.
- One‑pot convenience: Perfect for busy days—minimal cleanup, maximum comfort.
- Great for leftovers: Tastes even better the next day, and is freezer-friendly for batch cooking.
Ingredients
(rewritten with clarity and consistency)
- 1 lb mild Italian sausage
- 2 lb Russet potatoes, peeled and diced
- 6 cups low‑sodium chicken stock
- 3 cups kale or spinach, chopped
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil (for garnish)
Step‑by‑Step: How to Make Creamy Italian Sausage and Potato Soup
- Brown the sausage – In a large Dutch oven or pot, cook the Italian sausage over medium‑high heat until it’s fully browned and crumbled. Use a slotted spoon to remove the sausage and transfer it to a bowl. Carefully discard most of the rendered fat, leaving just enough in the pot to enhance flavor during sautéing.
- Simmer the potatoes – Return the sausage to the pot, then stir in the diced potatoes and chicken stock. Season with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer for about 10–12 minutes, until potatoes are just tender.
- Mash half the potatoes – Scoop out roughly half of the cooked potatoes using a slotted spoon, and transfer them to a separate bowl. Mash those potatoes until smooth, then stir them back into the pot to naturally thicken the broth and enhance creaminess.
- Add greens and cream – Add the chopped kale or spinach to the soup, followed by the heavy cream. Stir well to combine.
- Simmer briefly – Cook for another 2–3 minutes, just until the greens are wilted and tender, but still vibrant.
- Serve and garnish – Ladle the soup into bowls. Top each serving with a sprinkle of freshly shredded Parmesan cheese, a crack or two of black pepper, and a light drizzle of olive oil for a polished, flavorful presentation.
When seasoning, remember: it’s always better to start small. You can add more salt later, but you can’t take it out once it’s in.
Feel free to switch up the sausage: use sweet, spicy, or even turkey sausage to suit your flavor preference or dietary needs.
Helpful Tips
- Don’t overcook greens: Add kale or spinach at the end so they stay tender and vibrant, not mushy.
- Use low‑sodium stock: That allows you to better control the salt level.
- Mash gently: Mashing half the potatoes creates natural creaminess and body.
- Adjust thickness: Add stock or milk if too thick, or simmer a bit longer to thicken.
- Expand your sausage options: Swap mild for sweet, hot, or turkey sausage based on your needs.
- For ultra-smooth: Use an immersion blender briefly after mashing for a velvety texture—just avoid blending the greens.
Substitutions And Variations
- Potatoes: Swap Russet for Yukon Gold or red potatoes.
- Greens: Swiss chard, collard greens, or baby kale are great alternatives.
- Cream alternatives: Use half‑and‑half, whole milk, or a milk-cornstarch mix.
- Vegetarian version: Use plant‑based sausage and vegetable broth.
- Cheese choices: Try Pecorino Romano or Asiago.
- Spicy twist: Use hot sausage or add red pepper flakes.
- Extra veggies: Add onion, carrots, or celery for more depth.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently with a splash of stock or cream.
- Freezer: Portion the soup into airtight containers and freeze for up to 3 months.
- Reheating tip: Thaw or reheat slowly over medium‑low heat, stirring occasionally to preserve texture.
Nutritional Information
(approximate values per 1½‑cup serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Total Fat | ~22 g |
| — Saturated Fat | ~11 g |
| Sodium | ~450 mg |
| Carbohydrates | ~25 g |
| — Fiber | ~3 g |
| Protein | ~12 g |
| Calcium | ~120 mg |
| Iron | ~1.6 mg |
Serving Suggestions
- Crusty bread: Perfect for dipping.
- Garlic toast: Adds extra flavor and crunch.
- Light salad: Balances the richness.
- Wine pairing: Try Pinot Grigio or Chianti.
- Finishing touch: Add olive oil, chili oil, or herbs for freshness.
Frequently Asked Questions About Creamy Italian Sausage and Potato Soup
1. How can I boost the flavor of a vegetarian version?
For extra depth, try sautéing finely chopped onion or mushrooms with your plant-based sausage. This adds umami and a savory backbone to your soup.
2. Can I prep this soup in advance?
Definitely! You can brown the sausage and chop the potatoes and greens ahead of time. Store them in the fridge and assemble everything quickly when you’re ready to cook.
3. Can I make this soup gluten-free?
Yes—this recipe is naturally gluten-free as long as your sausage and stock are certified gluten-free.
4. How do I lighten the calorie content?
Use half-and-half or whole milk instead of cream, and opt for lean sausage or substitute some with beans or mushrooms.
5. How can I thicken a too-thin soup?
Mash more potatoes or stir in potato flakes. A cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) also works well.
Conclusion
Thank you so much for reading—and for trusting me to bring a little warmth and coziness into your kitchen with this Creamy Italian Sausage and Potato Soup. I absolutely love how simple ingredients—sausage, potatoes, greens, cream—come together to create such a rich, comforting experience that’s both elegant enough for guests and easy enough for weeknight dinners. I hope this soup brings you as much comfort and satisfaction as it does me—with every creamy spoonful, may you feel nourished, happy, and joyful in the art of cooking. Enjoy every bowl, happy cooking, and thanks for being part of our food-loving community!
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Creamy Italian Sausage and Potato Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Creamy Italian Sausage and Potato Soup is a warm, hearty one-pot meal filled with savory sausage, tender potatoes, kale, and a creamy broth. It’s a quick and comforting dinner that’s easy enough for weeknights and tasty enough to impress guests.
Ingredients
1 lb mild Italian sausage
2 lb Russet potatoes, peeled and diced
6 cups low-sodium chicken stock
3 cups kale or spinach, chopped
1 cup heavy cream
½ cup shredded Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Olive oil (for garnish)
Instructions
- Brown the sausage – In a large Dutch oven or pot, cook the Italian sausage over medium‑high heat until it’s fully browned and crumbled. Use a slotted spoon to remove the sausage and transfer it to a bowl. Carefully discard most of the rendered fat, leaving just enough in the pot to enhance flavor during sautéing.
- Simmer the potatoes – Return the sausage to the pot, then stir in the diced potatoes and chicken stock. Season with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer for about 10–12 minutes, until potatoes are just tender.
- Mash half the potatoes – Scoop out roughly half of the cooked potatoes using a slotted spoon, and transfer them to a separate bowl. Mash those potatoes until smooth, then stir them back into the pot to naturally thicken the broth and enhance creaminess.
- Add greens and cream – Add the chopped kale or spinach to the soup, followed by the heavy cream. Stir well to combine.
- Simmer briefly – Cook for another 2–3 minutes, just until the greens are wilted and tender, but still vibrant.
- Serve and garnish – Ladle the soup into bowls. Top each serving with a sprinkle of freshly shredded Parmesan cheese, a crack or two of black pepper, and a light drizzle of olive oil for a polished, flavorful presentation.
When seasoning, remember: it’s always better to start small. You can add more salt later, but you can’t take it out once it’s in.
Feel free to switch up the sausage: use sweet, spicy, or even turkey sausage to suit your flavor preference or dietary needs.
Notes
Mash more potatoes or use potato flakes for a thicker texture.
Use hot or sweet sausage to suit your taste.
Great for meal prep—freezes well for up to 3 months.
Use veggie broth and plant-based sausage for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 350 kcal
- Sugar: 3 g
- Carbohydrates: 25 g
- Protein: 12 g