Creamy Italian Sausage and Potato Soup Recipe
This Creamy Italian Sausage and Potato Soup is the ultimate comfort food in a bowl—rich, hearty, and full of flavor. Inspired by classic Tuscan-style soups, it features crumbled sausage, tender potatoes, leafy greens, and a creamy broth that’s both indulgent and soul-warming.
It’s perfect for cozy nights or casual gatherings when you want something filling and satisfying.
Why You’ll Love This Recipe
Creamy and hearty without needing a roux or flour
Simple ingredients, big flavor – pantry staples come together beautifully
One-pot meal that’s easy to make and clean up
Family-friendly and easy to adapt for various dietary needs
Meal prep-friendly – leftovers taste even better the next day!
Key Ingredients
Mild Italian Sausage – brings savory flavor and richness
Russet Potatoes – diced small to cook quickly and create a creamy texture
Low-Sodium Chicken Stock – a flavorful yet light broth base
Kale or Spinach – adds color, nutrients, and texture
Heavy Cream – for velvety richness
Parmesan Cheese – sharp and salty, perfect for finishing
Kosher Salt, Pepper, and Olive Oil – for seasoning and garnish
Creamy Italian Sausage and Potato Soup
Ingredients
1 lb mild Italian sausage
2 lbs Russet potatoes, diced small
6 cups low-sodium chicken stock
3 cups finely chopped kale or spinach
1 cup heavy cream
1/2 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper to taste
Drizzle of extra virgin olive oil for garnish
Instructions
Cook the Sausage
In a large Dutch oven or soup pot set over medium-high heat, add the Italian sausage.
Break it apart with a wooden spoon and cook until fully browned and crumbled.
Once done, use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
Add Potatoes and Broth
Return the cooked sausage to the pot.
Add the diced Russet potatoes, chicken stock, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Bring the mixture to a gentle boil.
Once bubbling, reduce the heat to medium and let it simmer until the potatoes are fork-tender—about 10 to 12 minutes.
Create a Creamy Base
Scoop out half of the cooked potatoes and transfer them to a bowl.
Mash them until smooth, then stir the mashed potatoes back into the pot.
This adds a creamy texture without needing flour or thickener.
Add the Greens and Cream
Stir in the chopped kale or spinach along with the heavy cream.
Taste and adjust seasoning with more salt and pepper if needed.
Let the soup cook for 2 to 3 more minutes, just until the greens are tender and the soup is creamy and well blended.
Finish and Serve
Ladle the soup into bowls and top with shredded Parmesan cheese, a pinch of black pepper, and a drizzle of extra virgin olive oil.
Serve hot and enjoy!
Nutrition Information
(Estimated per serving, yields 6 servings)
Calories: 430 | Protein: 17g | Carbs: 29g | Fat: 27g | Saturated Fat: 13g | Fiber: 3g | Sugar: 3g | Sodium: ~580mg
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, it stores well and the flavors deepen overnight—just reheat before serving.
Can I use a different type of sausage?
Absolutely. Try spicy Italian, turkey sausage, or even chicken sausage.
What if I don’t have heavy cream?
You can substitute with half-and-half, whole milk, or even a splash of evaporated milk.
Is it gluten-free?
Yes, as written, it’s naturally gluten-free. Just ensure the sausage and stock are certified GF.
Can I freeze the soup with cream in it?
It’s best to freeze before adding the cream. Stir it in fresh when reheating for best texture.
Do I have to mash the potatoes?
No, but mashing half of them helps thicken the soup naturally without extra ingredients.
Can I use pre-cooked sausage?
Yes, just slice or crumble it and skip the browning step—still warm it in the pot with the broth.
What’s the best potato to use?
Russets break down and help thicken the soup, but Yukon Golds work if you prefer a chunkier texture.
Can I make this vegetarian?
Yes, replace sausage with plant-based sausage and use vegetable broth instead of chicken stock.
How do I know when it’s done?
The soup is ready when the potatoes are tender, the greens are wilted, and everything is hot and creamy.