Delish Creamy Italian Sausage and Potato Soup
Creamy Italian Sausage and Potato Soup is the definition of cozy, hearty comfort food. Savory Italian sausage, tender potatoes, and leafy greens simmer together in a rich, creamy broth that feels both indulgent and nourishing.
Thickened naturally with mashed potatoes and finished with Parmesan and olive oil, this soup delivers rustic Italian-inspired flavor in every spoonful—perfect for cold evenings, family dinners, or anytime you crave a warm, satisfying bowl made from simple, honest ingredients.
Why People Will Love this Creamy Italian Sausage and Potato Soup:
Pure comfort in a bowl – The creamy, potato-thickened broth and savory sausage create a warm, satisfying soup that feels cozy and indulgent.
Rich, well-layered flavor – Browning the sausage and simmering it with potatoes builds deep, savory flavor without complicated techniques.
Creamy without being heavy – Mashed potatoes naturally thicken the soup, giving it body and richness while keeping it balanced.
Hearty enough for a full meal – With protein, potatoes, and greens, this soup is filling and nourishing all on its own.
Simple ingredients, big payoff – Made with everyday staples, yet delivers restaurant-quality taste.
Family-friendly and crowd-pleasing – Familiar flavors make it a hit with both kids and adults.
Perfect for cold days and cozy nights – Ideal comfort food for chilly weather or relaxed evenings at home.
Customizable to taste – Easily adapted with different greens, spice levels, or sausage varieties.
Even better as leftovers – The flavors deepen overnight, making next-day bowls even more delicious.
Key Ingredients:
Italian sausage – The savory backbone of the soup, browned to release rich, spiced flavors that infuse the entire broth.
Russet potatoes – Starchy and tender, they soften beautifully while naturally thickening the soup for a creamy, hearty texture.
Chicken broth – Provides a savory, well-balanced base that carries the sausage and potato flavors without overpowering them.
Kale or spinach – Adds color, freshness, and nutrients, balancing the richness of the soup with a gentle, earthy note.
Heavy cream – Brings silky smoothness and rounds out the flavors, making the soup luxuriously creamy without masking its savory depth.
Parmesan cheese – Adds nutty, salty richness and a savory finish that elevates the entire dish.
Kosher salt and black pepper – Essential seasonings that sharpen and balance the flavors throughout the cooking process.
Olive oil – A final drizzle adds aromatic richness and a polished, restaurant-style finish.
Expert Tips:
Brown the sausage thoroughly – Allow the sausage to develop a deep golden crust before removing it from the pot. This step builds rich, savory flavor that carries through the entire soup.
Choose the right potatoes – Russet potatoes are ideal because their high starch content naturally thickens the soup when mashed.
Season in layers – Lightly season at each stage rather than all at once to create balanced, well-developed flavor.
Mash only part of the potatoes – Removing and mashing half of the potatoes gives the soup body while still keeping chunky texture.
Use low-sodium broth – This gives you better control over salt levels, especially with sausage and Parmesan already contributing salt.
Add greens near the end – Kale and spinach cook quickly; adding them last preserves color, texture, and nutrients.
Lower the heat before adding cream – Gentle heat prevents the cream from separating and keeps the soup smooth.
Grate Parmesan fresh – Freshly grated cheese melts better and delivers cleaner, richer flavor than pre-shredded varieties.
Adjust thickness as needed – If the soup thickens too much, loosen it with a splash of broth or water.
Finish with olive oil – A light drizzle just before serving enhances aroma and adds a professional, polished touch.
Creamy Italian Sausage and Potato Soup Recipe
Ingredients
1 pound mild Italian sausage
2 pounds russet potatoes, peeled and diced
6 cups low-sodium chicken broth
3 cups chopped kale or spinach
1 cup heavy cream
½ cup freshly shredded Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Olive oil, for drizzling before serving
Instructions
In a large stockpot or Dutch oven set over medium-high heat, brown the Italian sausage, breaking it into crumbles as it cooks.
Once fully cooked, remove the sausage with a slotted spoon and discard excess drippings from the pot.
Return the sausage to the pot and add the diced potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper.
Bring the mixture to a boil, then reduce the heat to medium and simmer until the potatoes are tender, about 10–12 minutes.
Using a slotted spoon, remove about half of the potatoes and transfer them to a bowl. Mash until smooth, then stir the mashed potatoes back into the soup to thicken.
Add the kale or spinach along with the heavy cream. Season with additional salt and pepper to taste.
Simmer for 2–3 minutes, or until the greens are wilted and tender.
Ladle the soup into bowls and finish with shredded Parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil before serving.
Important Notes When Making Creamy Italian Sausage and Potato Soup:
This soup is meant to be thick and hearty – Its texture is closer to a chowder than a thin broth, thanks to the starchy potatoes and cream.
Russet potatoes are key – Their high starch content helps naturally thicken the soup; waxy potatoes won’t give the same creamy body.
Sausage provides most of the seasoning – Italian sausage is already well-seasoned, so taste before adding extra salt.
The soup thickens as it rests – It will continue to thicken while cooling and during storage, so plan to add extra broth when reheating.
Cream should be added gently – High heat after adding cream can affect texture and smoothness.
Greens cook quickly – Kale softens fast, and spinach even faster, so add them at the very end to avoid overcooking.
Flavor improves overnight – Like many soups, this one tastes even better the next day as the flavors meld.
Fresh Parmesan matters – Pre-shredded cheese may not melt smoothly and can alter the texture.
Freezing requires adjustment – For best results, freeze the soup without cream and add it fresh when reheating.
Simple garnishes elevate the dish – Extra Parmesan, cracked black pepper, or a drizzle of olive oil add balance and polish.
How to Enjoy Creamy Italian Sausage and Potato Soup After Cooking
Let the soup rest before serving
Allow the soup to sit off the heat for about 5–10 minutes. This helps the flavors settle and the texture become perfectly creamy.
Stir gently before ladling
Give the soup a slow stir to evenly distribute the sausage, potatoes, and greens throughout the broth.
Serve hot, not boiling
The soup is best enjoyed steaming hot, which allows the savory flavors and creamy texture to shine without overpowering heat.
Finish with simple garnishes
Top each bowl with freshly grated Parmesan, cracked black pepper, and a light drizzle of olive oil for added depth and aroma.
Pair with crusty bread
Serve alongside warm bread, garlic toast, or breadsticks to soak up the rich, flavorful broth.
Enjoy as a complete meal
With protein, potatoes, and greens, this soup is hearty enough to stand alone.
Balance with something fresh
A crisp green salad or roasted vegetables add contrast to the creamy richness.
Create a topping station for guests
Offer extra cheese, chili flakes, or herbs so everyone can customize their bowl.
Reheat gently for leftovers
Warm leftovers over low heat, stirring often. Add a splash of broth or cream if the soup has thickened.
Even better the next day
The flavors deepen overnight, making leftovers especially comforting and satisfying.
Nutrition Information:
For Creamy Italian Sausage and Potato Soup
(Values are approximate and based on 1 serving, assuming the recipe yields about 6 servings.)
Calories: 430–480 kcal | Total Fat: 26–30 g | Saturated Fat: 12–14 g | Monounsaturated Fat: 9–11 g | Polyunsaturated Fat: 2–3 g | Cholesterol: 85–100 mg | Sodium: 850–1,050 mg (depending on sausage, broth, and added salt) | Total Carbohydrates: 30–34 g | Dietary Fiber: 3–4 g | Sugars: 3–5 g | Protein: 18–22 g
Frequently Asked Questions:
What type of Italian sausage works best for this soup?
Mild Italian sausage is ideal because it adds rich flavor without overpowering the soup. If you prefer heat, spicy Italian sausage works well and adds a subtle kick.
Can I substitute the heavy cream with a lighter option?
Yes. Half-and-half or whole milk can be used for a lighter version, though the soup will be less rich and creamy. Add dairy slowly over low heat to maintain smooth texture.
What’s the best potato for this recipe?
Russet potatoes are best because their high starch content helps naturally thicken the soup. Yukon Golds can be used but will create a slightly lighter texture.
Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day as the flavors meld. You may need to add a little extra broth when reheating, as it thickens while resting.
Can I freeze Creamy Italian Sausage and Potato Soup?
It can be frozen, but for best texture, freeze the soup without the cream. Add fresh cream when reheating to restore smoothness.
Why should the sausage be browned first instead of simmered in the soup?
Browning the sausage creates caramelized bits that add deep, savory flavor to the soup. Simmering alone wouldn’t develop the same richness.
How do I keep the soup creamy without it becoming too thick?
Mash only part of the potatoes, not all of them. This gives the soup body while keeping a balanced, spoonable texture. Add extra broth if needed.
When is the best time to add the cream?
Add the cream near the end over low heat. This prevents curdling and keeps the soup smooth and velvety.
Should I peel the potatoes or can I leave the skins on?
Peeling is recommended for the creamiest texture. Leaving skins on is possible but will give the soup a more rustic, chunky feel.
How do I know when the soup is done cooking?
The soup is ready when the potatoes are fork-tender, the greens are just wilted, and the broth is creamy and well-balanced—not watery or overly thick.