This comforting and hearty soup is a perfect blend of savory Italian sausage, tender potatoes, and a creamy broth that feels like a warm hug in every bite. It’s a satisfying one-pot meal that’s ideal for chilly evenings or any time you crave a cozy, delicious bowl of soup.
Why You’ll Love This Recipe?
- Rich and Creamy: The smooth broth pairs beautifully with the sausage and potatoes.
- Easy to Make: Simple ingredients and one pot make it a quick, fuss-free dinner option.
- Customizable: Swap in your favorite greens or sausage for a personal touch.
Ingredients
- Italian sausage: Adds bold and savory flavor.
- Potatoes: The hearty base that makes this soup so satisfying.
- Heavy cream: Creates a luscious, velvety texture.
- Full ingredient list is below in the recipe card.
Directions
- In a large pot, cook Italian sausage over medium heat, breaking it up into crumbles. Remove and set aside.
- Sauté onion and garlic in the same pot until fragrant. Add carrots and celery for a boost of flavor.
- Stir in chicken broth and potatoes. Bring to a simmer and cook until the potatoes are tender.
- Add the cooked sausage back into the pot, followed by spinach or kale for a fresh, vibrant touch.
- Pour in heavy cream and let it gently heat through. Season with salt, pepper, and Italian herbs to taste.
- Serve hot with crusty bread or a sprinkle of Parmesan cheese.
Expert Tips and Tricks
- Use a mix of sweet and hot Italian sausage for a balance of flavors.
- Slice the potatoes thinly to ensure they cook quickly and evenly.
- Don’t boil the soup after adding the cream to avoid curdling.
Recipe Variations and Possible Substitutions
- Swap spinach for kale, arugula, or chard.
- Use turkey or chicken sausage for a lighter version.
- Add red pepper flakes for extra spice.
Serving and Pairing Suggestions
Serve this creamy soup with a side of garlic bread or a simple green salad. Pair it with a crisp white wine like Pinot Grigio or a light red like Chianti for a full Italian-inspired meal.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze without cream for up to 3 months; add cream after reheating.
- Reheating: Gently warm on the stovetop over low heat, stirring occasionally.
FAQs
Q: Can I make this soup dairy-free?
A: Yes! Use coconut milk or a plant-based cream alternative for a dairy-free version.
Q: What’s the best type of potato for this soup?
A: Yukon Gold or Russet potatoes work best for their creamy texture.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Cook sausage separately, then add all ingredients except cream to the slow cooker. Stir in cream at the end.
Q: How can I thicken the soup?
A: Mash a few of the cooked potatoes with a fork or use a cornstarch slurry.
Conclusion
Creamy Italian Sausage and Potato Soup is a timeless comfort food that brings people together around the table. Its rich flavors and creamy texture make it a family favorite you’ll want to make again and again. Grab your pot and get ready for the ultimate cozy meal!
Print
Creamy Italian Sausage and Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy and hearty soup is made with flavorful Italian sausage, tender potatoes, and a savory broth enriched with cream. It’s the perfect one-pot meal for a cozy dinner that warms you from the inside out!
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium Yukon Gold or russet potatoes, cubed
- 1 cup heavy cream or half-and-half
- 2 cups kale or spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional for garnish)
Instructions
- Heat a large pot over medium heat. Cook the chopped bacon until crispy, then remove it with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the Italian sausage to the pot and cook until browned, breaking it into crumbles as it cooks. Remove with a slotted spoon and set aside.
- In the same pot, sauté the onion until softened, about 3–4 minutes. Add the garlic and red pepper flakes (if using) and cook for another minute.
- Pour in the chicken broth and bring to a boil. Add the cubed potatoes, reduce the heat to a simmer, and cook for 12–15 minutes, or until the potatoes are tender.
- Stir in the cooked sausage, bacon, and kale or spinach. Simmer for an additional 2–3 minutes until the greens are wilted.
- Lower the heat and add the heavy cream, stirring gently until heated through. Do not let it boil.
- Taste and adjust the seasoning with salt and pepper. Garnish with grated Parmesan cheese before serving.
Notes
- For a dairy-free option, substitute heavy cream with coconut milk.
- Swap kale for Swiss chard or spinach based on preference.
- Add extra vegetables like carrots or celery for more depth of flavor.
Nutrition
- Serving Size: ~1½ cups
- Calories: ~420
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg