Italian Sausage Potato Soup

Why You’ll Love This Recipe

I love how this soup combines the rich flavor of Italian sausage with the comforting texture of potatoes. The broth is savory and aromatic, with just the right balance of herbs and creaminess. It’s simple to make, filling enough for dinner, and even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb Italian sausage (mild or hot), casings removed

• 1 tablespoon olive oil (if needed)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 3 cups potatoes, diced (Yukon gold or russet)

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and pepper to taste

• 2 cups chopped kale or spinach

• 1 cup heavy cream or half-and-half

• Grated Parmesan cheese for serving (optional)

Directions

1. I heat a large pot or Dutch oven over medium heat and cook the sausage until browned, breaking it into crumbles. I remove excess grease if necessary.

2. I add the onion and cook for 3–4 minutes until softened.

3. I stir in the garlic and cook for another 30 seconds until fragrant.

4. I pour in the chicken broth, add the potatoes, Italian seasoning, red pepper flakes (if using), and season with salt and pepper.

5. I bring the soup to a boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are tender.

6. I stir in the kale or spinach and cook for 2–3 minutes until wilted.

7. I add the cream and stir until heated through.

8. I serve the soup hot, topped with grated Parmesan if desired.

Servings And Timing

• Servings: 6

• Prep Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

Variations

I sometimes swap the potatoes for sweet potatoes for a different flavor. If I want a lighter version, I use turkey sausage and milk instead of cream. For extra veggies, I add diced carrots, celery, or zucchini.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup over medium heat, stirring occasionally. If the soup thickens, I add a splash of broth to loosen it.

FAQs

Can I Freeze This Soup?

Yes, but I freeze it before adding the cream. I stir in the cream after reheating.

Can I Make This In A Slow Cooker?

Yes, I brown the sausage first, then add everything except the cream and greens to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the cream and greens at the end.

Can I Use Spinach Instead Of Kale?

Absolutely—spinach wilts faster and gives a milder flavor.

What Potatoes Work Best?

Yukon gold potatoes hold their shape well, while russet potatoes make the broth slightly creamier.

How Can I Make It Spicier?

I use hot Italian sausage and add extra crushed red pepper flakes.

Conclusion

I find this Italian sausage potato soup to be the perfect balance of hearty and flavorful. It’s easy to make, customizable, and so comforting—just the kind of soup I want to cozy up with when the weather turns cold.