I’ve been making this soup for years, and after many tweaks, this is the version my family can’t get enough of. This Italian Sausage Potato Soup is true comfort food, perfected. You’ll love its incredible balance a little kick from the spicy sausage beautifully mellowed out by the creamy broth and tender potatoes. It’s a wonderfully hearty soup that eats like a full meal, and it all comes together in just one pot, making it the perfect no-fuss weeknight dinner.
Ingredients
- 16 oz spicy Italian crumbled sausage
- 1 cup chopped onion & 5 cloves garlic
- 1 tablespoon Italian seasoning, 1 teaspoon paprika, & ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup diced carrots
- 5 cups chicken broth or stock
- 1.5 pounds red or yellow potatoes
- 2 cups spinach or kale
- ½ cup heavy cream
- 4 tablespoons fresh thyme or chopped parsley
How to Make Italian Sausage Potato Soup
Follow these simple steps to build layers of flavor in one pot.
Step 1: Brown the Sausage and Sauté the Aromatics
In a large Dutch oven over medium-high heat, brown the crumbled sausage. Transfer the cooked sausage to a plate, leaving the fat in the pot. Add the chopped onion and sauté for 5 minutes until soft. Stir in the garlic and spices until fragrant (about 1 minute), then add the tomato paste and carrots, cooking for another two minutes.
Step 2: Build the Broth and Simmer the Potatoes
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the sausage to the pot along with the potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the potatoes are fork-tender.
Step 3: Wilt the Greens and Add the Cream
Stir in the spinach or kale and allow it to wilt for a minute or two. Reduce the heat to low, then slowly stir in the heavy cream until incorporated. Do not let the soup boil after adding the cream.
Step 4: Finish with Fresh Herbs and Serve
Stir in the fresh thyme or parsley, and season with salt and pepper to taste. Ladle your beautiful Italian Sausage Potato Soup into bowls and enjoy hot.
My Best Italian Sausage Potato Soup Tips
These small details make a huge difference in the final result.
Bloom Your Spices for Deeper Flavor
Toasting the spices in the hot sausage fat for a minute unlocks a much deeper, more aromatic flavor.
Don’t Skip the Tomato Paste Sauté
Sautéing the tomato paste caramelizes it, removing any tinny taste and adding a rich, savory depth.
Keep the Cream from Boiling
Always lower the heat before adding cream. Boiling can cause it to curdle, ruining the soup’s silky texture.
Variations of Italian Sausage Potato Soup
This soup is wonderfully versatile. If spicy sausage isn’t your thing, feel free to use mild, sweet, or even Italian-style chicken sausage. For an extra creamy texture, increase the heavy cream to one cup, or for a dairy-free version, swap it with full-fat coconut milk. You can also load it up with more veggies like celery, mushrooms, or a can of drained cannellini beans.
FAQs
What kind of potatoes are best for this soup?
Red or yellow potatoes are best because they are waxy and hold their shape, preventing a mushy texture.
How do you keep potatoes from getting mushy in soup?
Cut them into uniform one-inch pieces and simmer only until they are fork-tender. They will continue to soften in the hot broth.
Can I make this in a slow cooker?
Yes. Brown the sausage and sauté the aromatics on the stove first, then transfer everything except the cream and spinach to the slow cooker. Cook on low for 4-6 hours, then stir in the cream and spinach during the last 15 minutes.
How do you thicken sausage potato soup?
For a simple fix, mash a few cooked potatoes against the side of the pot. For a thicker soup, whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
What can I use instead of heavy cream?
Half-and-half or evaporated milk work well for a lighter but still creamy soup. For a dairy-free option, use full-fat coconut milk.
Print
Creamy Italian Sausage Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Creamy Italian Sausage Potato Soup is the ultimate one-pot comfort food, guaranteed to become a family favorite. It strikes the perfect balance between hearty and refined, with spicy Italian sausage, tender potatoes, and fresh greens all simmered in a rich, velvety broth. A touch of cream mellows the spice beautifully, creating a satisfying soup that eats like a full meal. Perfect for a cozy weeknight dinner, it’s a simple, no-fuss recipe that delivers an incredible depth of flavor.
Ingredients
16 oz spicy Italian crumbled sausage
1 cup chopped yellow onion
5 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp paprika
¼ tsp red pepper flakes
2 tbsp tomato paste
1 cup diced carrots
5 cups chicken broth or stock
1.5 pounds red or yellow potatoes, cut into 1-inch cubes
2 cups fresh spinach or kale, roughly chopped
½ cup heavy cream
4 tbsp fresh thyme or chopped parsley, for garnish
Salt and black pepper, to taste
Instructions
Brown the Sausage and Sauté Aromatics
In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the crumbled sausage until browned and cooked through. Using a slotted spoon, transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pot. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes, cooking for another minute until fragrant. Add the tomato paste and carrots, stirring constantly for two minutes to caramelize the paste.
Build the Broth and Simmer Potatoes
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the cooked sausage to the pot along with the cubed potatoes. Bring the soup to a boil, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Wilt the Greens and Add Cream
Stir in the fresh spinach or kale, allowing it to wilt into the hot broth for 1-2 minutes. Reduce the heat to low, then slowly pour in the heavy cream, stirring gently until it is fully incorporated. It is important not to let the soup boil after adding the cream to prevent curdling.
Finish with Fresh Herbs and Serve
Remove the pot from the heat. Stir in the fresh thyme or parsley, and season with salt and pepper to your liking. Ladle the soup into bowls and serve immediately.
Notes
Deeper Flavor:
Toasting the dry spices in the hot sausage fat for a minute before adding liquids helps to “bloom” them, unlocking a much more aromatic and robust flavor.
Choosing Potatoes:
Waxy potatoes like red or yellow are ideal because they hold their shape well during simmering and won’t turn to mush.
Creaminess:
For a richer, even creamier soup, you can increase the heavy cream to 1 cup. For a dairy-free alternative, full-fat canned coconut milk is a great substitute.
Storage and Reheating:
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, being careful not to bring it to a boil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pot, Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 445 kcal
- Sugar: 5 g
- Sodium: 1400 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 90 mg
Keywords: Italian sausage soup, sausage potato soup, creamy potato soup, one pot soup, spicy sausage soup, comfort food, kale soup, spinach soup, easy weeknight dinner
