This creamy Italian sausage and potato soup is a hearty, comforting dish packed with rich flavor and satisfying texture. Savory Italian sausage is simmered with tender potatoes, aromatic vegetables, and a creamy broth that brings everything together. Finished with leafy greens and a touch of cream, this soup is warming, filling, and perfect for chilly nights or easy family dinners. It’s a one-pot meal that feels indulgent while still being simple to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 4 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 cup heavy cream
- 2 cups fresh spinach or kale, chopped
- ½ cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
- Stir in the diced onion and cook until softened, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, chicken broth, salt, black pepper, and Italian seasoning.
- Bring the soup to a boil, then reduce heat and simmer until the potatoes are tender, about 15–18 minutes.
- Lower the heat and stir in the heavy cream.
- Add the chopped spinach or kale and cook just until wilted.
- Stir in the Parmesan cheese until melted and smooth.
- Taste and adjust seasoning if needed, then serve hot.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Cuisine: Italian-Inspired
- Course: Soup / Main Dish
Tips & Variations
- Use spicy sausage for extra heat.
- Substitute half-and-half for a lighter cream option.
- Add diced carrots or celery for extra vegetables.
- For a thicker soup, mash some of the potatoes before adding cream.
- Serve with crusty bread or garlic toast.
Approximate Nutrition
(Per serving—estimate)
- Calories: ~420–460
- Protein: ~20–24 g
- Carbohydrates: ~28–32 g
- Fat: ~28–32 g
- Fiber: ~3–4 g
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
- Stir in the diced onion and cook until softened, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, chicken broth, salt, black pepper, and Italian seasoning.
- Bring the soup to a boil, then reduce heat and simmer until the potatoes are tender, about 15–18 minutes.
- Lower the heat and stir in the heavy cream.
- Add the chopped spinach or kale and cook just until wilted.
- Stir in the Parmesan cheese until melted and smooth.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- Protein: ~20–24 g
- Carbohydrates: ~28–32 g
- Fat: ~28–32 g
- Fiber: ~3–4 g
FAQs
- Can I make this soup ahead of time?
Yes, it reheats well and can be stored in the refrigerator for up to 3 days. - Can I freeze this soup?
Freezing is not recommended due to the cream-based broth. - What potatoes work best?
Russet or Yukon Gold potatoes both work well. - Can I use turkey sausage?
Yes, turkey sausage is a great lighter alternative.
