I first made this creamy Italian sausage and potato soup on a blustery weeknight and it instantly became my go-to when I want something warming, satisfying, and fast. It’s a one-pot bowl of comfort: savory browned sausage, tender diced potatoes, a touch of cream, and bright greens for balance. If you like hearty soups that come together quickly and don’t skimp on flavor, this is the kind of recipe you’ll want in regular rotation. For another cozy soup idea to try another night, check out this creamy roasted tomato soup.
Why you’ll love this dish
This soup hits several marks at once: it’s quick to make, inexpensive, kid-friendly, and flexible. The Italian sausage brings bold seasoning without extra work; the potatoes bulk the soup up so a small batch feeds a family; and the cream rounds everything off for a velvety finish. Make it on a weeknight when you need a filling dinner in under an hour, or double the recipe for easy lunches all week.
“A perfect balance of rustic comfort and simple weeknight cooking — my family asked for seconds before I finished serving.”
How this recipe comes together
Start by softening aromatics in olive oil, then brown the sausage until it’s nicely caramelized — that Maillard flavor is the backbone of the soup. Add diced potatoes and chicken broth and simmer until the potatoes are fork-tender. Finish with heavy cream and greens so the soup stays silky and the kale or spinach just wilts into place. The process is straightforward and forgiving, which makes it great for cooks of any level.
What you’ll need
- 1 lb Italian sausage (sweet or spicy depending on preference)
- 4 medium potatoes, peeled if you like and diced into 1/2–3/4-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup kale or spinach, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil (or a drizzle more if your sausage is very lean)
Ingredient notes and substitutions:
- Use mild or hot Italian sausage depending on heat preference. Remove casings for loose sausage, or use bulk sausage.
- Yukon Gold or russet potatoes both work; Yukon Gold gives a creamier texture.
- For a lighter version, swap half-and-half or whole milk thinned with a tablespoon of cornstarch for heavy cream — see the FAQs for more on cream substitutes.
- If you want another hearty seasonal recipe, try this butternut squash lentil soup for contrast with sweet and earthy flavors.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and aromatic, about 3–4 minutes. Add the garlic and cook 30 seconds more.
- Add the Italian sausage to the pot. Break it apart with a spoon and cook until browned and cooked through, about 6–8 minutes. Let it develop some color — that adds depth.
- Stir in the diced potatoes and pour in the 4 cups of chicken broth. Increase the heat to bring the pot to a boil, then lower to a simmer. Cook until potatoes are tender, roughly 12–15 minutes depending on cube size.
- Reduce heat to low. Pour in the heavy cream and stir to combine. Add the chopped kale or spinach and cook until the greens are just wilted, about 2–3 minutes. Do not boil vigorously after adding cream to prevent curdling.
- Season with salt and pepper to taste. Serve warm and enjoy.
Best ways to enjoy it
This soup is comforting on its own, but the right accompaniments elevate it:
- Serve with crusty bread or garlic toast to sop up the broth.
- A simple green salad with lemon vinaigrette cuts the richness nicely.
- Top a bowl with grated Parmesan, a drizzle of olive oil, or a sprinkle of red pepper flakes for extra flavor.
- For a heartier meal, ladle over toasted polenta or serve alongside roasted vegetables.
If you liked the cozy, creamy texture here, you might also enjoy pairing it with this creamy roasted tomato soup for a contrasting flavor profile.
Storage and reheating tips
- Refrigeration: Cool the soup within two hours and store in an airtight container for up to 3–4 days.
- Freezing: This soup can be frozen, but dairy can separate. To freeze, omit the heavy cream; freeze the sausage-potato-broth base in airtight containers for up to 3 months. Thaw in the refrigerator and add cream when reheating.
- Reheating: Gently reheat on the stovetop over low heat. If the soup seems too thick after chilling, stir in a splash of chicken broth or water. After reheating, finish with the heavy cream and warm through without boiling.
- Food safety: Reheat to 165°F (74°C) before serving. Discard if left out at room temperature longer than two hours.
Pro chef tips
- Brown the sausage well. Those browned bits add savory depth that seasons the whole pot.
- Keep potato cubes uniform so they cook evenly.
- If the soup tastes flat, a small splash of acid (1 teaspoon lemon juice or a little white wine vinegar) brightens flavors just before serving.
- For a thicker, creamier body without more cream, mash a few potato pieces against the side of the pot and stir back in.
- If using kale, remove tough stems and chop finely so it softens quickly.
Creative twists
- Vegetarian swap: Replace sausage with crumbled tempeh or smoked mushrooms, and use vegetable broth. Add a teaspoon of smoked paprika for that charred-sausage flavor.
- Cheesy version: Stir in 1/2–1 cup shredded sharp cheddar at the end for a creamy, cheese-forward soup.
- Spicy twist: Use hot Italian sausage and add a pinch of red pepper flakes or a splash of hot sauce.
- Herb-forward: Finish with chopped parsley or chives for freshness, or stir in a tablespoon of pesto for an Italian spin.
Common questions
Q: How long does this soup take from start to finish?
A: About 30–40 minutes total: 5–10 minutes to prep, 10 minutes to brown the sausage and aromatics, and roughly 15 minutes simmering the potatoes.
Q: Can I use ground pork instead of Italian sausage?
A: Yes — season ground pork with 1–2 teaspoons Italian seasoning and a pinch of fennel seeds or red pepper flakes to mimic sausage flavors.
Q: Is it safe to freeze with cream?
A: Dairy can separate when frozen and thawed. For best texture, freeze the soup base without cream and add the cream when you reheat.
Q: Can I make this dairy-free?
A: Use canned coconut milk (full-fat) or an unsweetened oat cream substitute. Choose a neutral-flavored non-dairy cream and add it at the end, warming gently.
Q: How can I make this lower calorie?
A: Use half-and-half or a lower-fat milk thickened with a slurry of 1 teaspoon cornstarch mixed with a bit of cold milk. Reduce the amount of sausage or use turkey Italian sausage.
Conclusion
If you want another take on the same comforting flavor profile, this take on creamy potato and Italian sausage is similar to other popular recipes — see this Creamy Potato Soup with Italian Sausage for a comparable version and more ideas.
Creamy Italian Sausage and Potato Soup
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds more.
- Add Italian sausage to the pot and break it apart with a spoon, cooking until browned and cooked through, about 6–8 minutes.
- Stir in diced potatoes and pour in the chicken broth.
- Increase heat to bring to a boil, then lower to a simmer and cook until potatoes are tender, roughly 12–15 minutes.
- Reduce heat to low, pour in heavy cream, and stir to combine.
- Add chopped kale or spinach and cook until the greens are just wilted, about 2–3 minutes, without boiling vigorously.
- Season with salt and pepper to taste, then serve warm.