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