This Creamy Italian Sausage and Potato Soup is a hearty, comforting bowl full of tender potatoes, spicy Italian sausage, and a smooth, creamy broth. It has just the right mix of rich flavors and gentle spices that make every spoonful warm and satisfying.
I love how the sausage adds a little kick without overpowering the soup, and the potatoes soak up all the creamy goodness to give each bite a soft and filling texture. When I make this soup, I usually brown the sausage first to bring out its full flavor, which really makes a difference in the end result.
My favorite way to enjoy this soup is with a crusty piece of bread on the side—you know, the kind that’s perfect for dipping. It’s a great meal for chilly evenings when you want something filling but not too complicated. Plus, it’s one of those recipes that everyone seems to love, so it’s perfect for sharing with family or friends.
Key Ingredients & Substitutions
Italian Sausage: This is the star for flavor. Mild is great for gentle heat, but spicy adds a nice kick. If you can’t find sausage, ground turkey or chicken with Italian seasoning can work too.
Potatoes: Yukon Golds hold their shape well and have a creamy texture. Russets break down more, making the soup thicker. Use whichever you prefer or a mix.
Heavy Cream: Gives the soup its creamy texture. For a lighter version, try half-and-half or coconut milk, but it changes the texture and flavor slightly.
Spinach & Sun-Dried Tomatoes: These add color, freshness, and a bit of tang. You can swap spinach for kale or chard and use roasted red peppers instead of sun-dried tomatoes.
Parmesan Cheese: Adds a salty, nutty note. If you’re avoiding dairy, nutritional yeast can be a tasty alternative.
How Can I Make the Soup Creamy Without the Cream Separating?
Adding cream to hot soup can sometimes cause it to separate or curdle. Here’s how to avoid that:
- Lower the heat before stirring in the heavy cream.
- Slowly mix the cream into the soup rather than adding it all at once.
- Once added, keep the soup on low heat; avoid boiling after cream is in.
- Stir gently to combine and heat evenly.
Following these tips helps keep your soup smooth and creamy, just like it should be.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the sausage and simmering the soup all in one pot.
- Wooden spoon – great for breaking up sausage and stirring without scratching your pot.
- Knife and cutting board – you’ll need these for chopping potatoes, onions, spinach, and sun-dried tomatoes.
- Ladle – makes serving the soup easy and mess-free.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo to add a smoky, bold flavor twist.
- Add chopped kale or swiss chard instead of spinach for a heartier green with a bit more texture.
- Stir in cooked pasta or small dumplings for a more filling, stew-like soup.
- Mix in a handful of shredded mozzarella or fontina cheese at the end for extra creaminess.
Creamy Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 4 cups diced potatoes (Yukon Gold or Russet)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- 1/4 cup grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 30 minutes to cook. That means you can have this delicious, creamy soup ready in about 40 minutes total—perfect for a cozy meal on a busy day!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil or butter in a large pot over medium heat. Add the Italian sausage and break it into small pieces with your spoon. Cook until it’s nicely browned and no longer pink, about 5–7 minutes.
2. Sauté Onions and Garlic:
Remove some extra grease, leaving about a tablespoon. Add the finely chopped onion to the pot. Cook for about 3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Seasonings:
Stir in the diced potatoes, Italian seasoning, crushed red pepper flakes if you want heat, and season with salt and pepper. Mix everything well so the flavors start to come together.
4. Cook the Potatoes:
Pour in the chicken broth and bring the soup to a boil. Then reduce heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Finish the Soup:
Turn the heat to low. Stir in the heavy cream, chopped spinach, sun-dried tomatoes, and grated Parmesan cheese. Let it gently simmer for 5 more minutes until the spinach wilts and the soup is warm all the way through.
6. Taste and Serve:
Give your soup a taste and add more salt or pepper if needed. Serve it hot with extra Parmesan on top, and maybe a sprinkle of crushed red pepper if you like a little more kick!
Enjoy your tasty creamy Italian sausage and potato soup with some crusty bread for dipping. It’s simple, satisfying, and sure to warm you up on any day!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just be sure to thaw the sausage completely in the fridge overnight before cooking. This helps it brown evenly and ensures it cooks through properly.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try using half-and-half or whole milk. Keep in mind the soup will be less rich and creamy. Coconut milk is another option for a dairy-free twist, but it will add a different flavor.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the cream from separating.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed but hold off on adding the cream and spinach. When ready to serve, reheat the soup and stir in the cream and spinach last to keep the spinach fresh and the soup creamy.
