I’ve been making this creamy Italian sausage and potato soup for chilly weeknights for years — it’s quick, comforting, and forgiving when the pantry isn’t perfect. The combination of browned Italian sausage, tender diced potatoes, and silky cream with a handful of kale gives you a bowl that feels indulgent without hours of work. If you like hearty, spoonable soups with bright greens, you might also enjoy this version of Creamy Roasted Tomato Soup for another weeknight favorite.
Why you’ll love this dish
This soup hits a lot of home-cooking sweet spots: it’s fast, budget-friendly, and kid-approved (the cream softens the heat of spicy sausage). You get protein, starch, and vegetables in one pot, which makes cleanup simple and dinner predictable.
“A weeknight winner — rich enough to feel special, fast enough to make any night of the week.” — home cook review
When to make it
- Weeknight dinners when you want comfort without fuss.
- A cozy weekend lunch for a small group.
- Great for make-ahead dinners and potluck style serving.
What it delivers
- Speed: about 30 minutes from start to finish.
- Versatility: swap potatoes or greens depending on season.
- Crowd-pleasing texture: creamy broth with bite-sized veggies and savory sausage.
How this recipe comes together
This soup is built in a straightforward sequence so you always know why each step matters:
- Brown the sausage first to develop deep flavor and render fat that seasons the base.
- Soften the aromatics (onion and garlic) in that fat to layer savory notes.
- Add diced potatoes and chicken broth, simmer until tender — the potatoes give body and can naturally thicken the broth if you mash a few.
- Finish with heavy cream for silkiness and kale for color and nutrients.
Expect a 30–35 minute total cook time and a one-pot cleanup.
Gather these items
- 1 pound Italian sausage (mild or spicy; casings removed if using links)
- 1 onion, diced (yellow or sweet)
- 2 cloves garlic, minced
- 4 cups potatoes, diced (Yukon Gold or russet)
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 2 cups kale, chopped (stems removed)
- Salt and pepper to taste
- 1 tablespoon olive oil
Quick ingredient notes and substitutions:
- Italian sausage: use ground pork seasoned with fennel and red pepper if you can’t find links.
- Potatoes: Yukon Gold stays creamy; russets give more starch and thicken naturally.
- Heavy cream: swap for half-and-half or full-fat coconut milk for a dairy-free option — expect a thinner mouthfeel.
- Kale: baby spinach or Swiss chard work if you prefer a more tender green.
Directions to follow
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain a little fat if the pan looks overly greasy.
- Add the diced onion and minced garlic. Cook until the onion is translucent and fragrant, about 3–4 minutes. Stir frequently to prevent garlic from burning.
- Stir in the diced potatoes, then pour in the chicken broth. Scrape any browned bits from the bottom of the pot — that’s flavor.
- Bring the mixture to a boil, then lower heat to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes depending on dice size.
- Reduce heat to low. Stir in the heavy cream and then the chopped kale. Cook 2–3 minutes more until the kale wilts but still has color.
- Taste and season with salt and black pepper as needed. If the soup is too thick, loosen with a splash of extra broth.
- Serve hot with crusty bread or a simple salad.
Best ways to enjoy it
Serve bowls of this soup with a sprinkle of grated Parmesan or torn fresh basil for brightness. Pairings that complement the creamy, savory profile:
- Crusty Italian bread or garlic bread for dunking.
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Pickled peppers or a simple chopped tomato salad on the side for acidity.
For a lighter starter before this bowl, try a small cup of Butternut Squash Lentil Soup — it’s a nice seasonal contrast.
How to store & freeze
- Refrigerate: Cool the soup to room temperature (no more than 2 hours), transfer to airtight containers, and refrigerate up to 3–4 days.
- Reheat: Gently warm on the stove over medium-low. If reheating from chilled, stir frequently to prevent the cream from separating. Add a splash of broth if it looks thick.
- Freeze: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Note: dairy can change texture after freezing; if you expect to freeze, omit the cream during the first cook and add fresh cream when reheating.
- Food safety: Always reheat to 165°F (74°C) before serving.
Pro chef tips
- Brown for flavor: Don’t rush browning the sausage — the caramelized bits really deepen the soup’s taste.
- Cut potatoes uniformly: 1/2-inch dice cooks evenly in the 12–15 minute simmer.
- Control richness: If the soup feels too heavy, stir in a squeeze of lemon to brighten the flavors.
- Texture hack: For a thicker body, mash a cup of the cooked potatoes against the pot’s side with a spoon.
- Garlic timing: Add garlic after the onion softens to avoid bitter, burned garlic.
- Kale care: Remove tough stems and add kale at the end so it stays tender-bright rather than mushy.
Creative twists
- Sausage swap: Use chicken or turkey Italian sausage for a lighter version.
- Make it chunky-chowder style: Add corn and bacon for texture and smokiness.
- Dairy-free option: Replace heavy cream with full-fat coconut milk and finish with a squeeze of lime for a different but satisfying profile.
- Herb-forward: Stir in chopped rosemary or thyme with the potatoes for an herbal lift.
- Cheesy finish: Stir in 1/2 cup grated sharp cheddar for a richer, cheesier soup.
Your questions answered
Q: How long does this take from start to table?
A: Plan on about 30–35 minutes total: 10 minutes prep, 20–25 minutes cooking.
Q: Can I use frozen kale or spinach?
A: Yes. If using frozen greens, add them a minute or two earlier in the final step and squeeze out excess liquid if needed.
Q: What if I don’t have heavy cream?
A: Half-and-half works but gives a lighter mouthfeel. For dairy-free, try full-fat coconut milk — the flavor will shift slightly.
Q: Can I make this vegetarian?
A: Replace sausage with smoked tempeh or seasoned mushrooms and use vegetable broth. Add extra umami with soy sauce or miso paste.
Q: How do I prevent the cream from curdling when reheating?
A: Reheat gently over low-medium heat and avoid boiling. Alternatively, add the cream just before serving after reheating the base.
Conclusion
If you want another take on creamy potato-sausage soup for inspiration, this rendition from Mantitlement — Creamy Potato Soup with Italian Sausage — has similar comforting ingredients and useful serving ideas: Creamy Potato Soup with Italian Sausage – Mantitlement. Give the soup a try tonight — it’s forgiving, fast, and exactly the type of bowl that earns second-night fame.
Creamy Italian Sausage and Potato Soup
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain a little fat if the pan looks overly greasy.
- Add the diced onion and minced garlic. Cook until the onion is translucent and fragrant, about 3–4 minutes. Stir frequently to prevent garlic from burning.
- Stir in the diced potatoes, then pour in the chicken broth. Scrape any browned bits from the bottom of the pot — that’s flavor.
- Bring the mixture to a boil, then lower heat to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes depending on dice size.
- Reduce heat to low. Stir in the heavy cream and then the chopped kale. Cook 2–3 minutes more until the kale wilts but still has color.
- Taste and season with salt and black pepper as needed. If the soup is too thick, loosen with a splash of extra broth.
- Serve hot with crusty bread or a simple salad.