Cozy Italian Sausage Potato Soup

There is something so comforting about a bowl of homemade Italian sausage and potato soup on a chilly evening. This easy and hearty recipe comes together with simple ingredients but delivers restaurant-level flavor with hardly any fuss. Whether you’re feeding a hungry family or just want something to reheat through the week this soup always satisfies.

I first made this soup in the dead of winter when we had nothing but potatoes and sausage left in the fridge. One taste and my spouse claimed it was the best soup I’d ever made. Now we keep the ingredients on hand so we can whip it up whenever the craving hits.

Gather Your Ingredients

• Italian sausage: This is the heart of the soup giving the broth loads of flavor. Choose spicy for more heat or mild for a classic taste. Look for sausage with visible flecks of herbs and a pink color for freshness
• Onion: Adds a subtle sweetness and aroma. Yellow or white onions work best. Choose ones that feel firm and heavy in your hand
• Garlic: Delivers rich depth to the broth and melds beautifully with sausage. Use fresh cloves rather than jarred for a more robust flavor
• Potatoes: Yukon Gold or Russet varieties get tender but hold shape and add a creamy texture. Pick potatoes free from green spots or bruises
• Chicken broth: Forms the savory base. Homemade or low sodium store bought both work. Check ingredients for minimal additives
• Heavy cream or half-and-half: Lends the soup its signature luxurious texture. Use fresh cream for the creamiest results. Sub in half and half for a lighter version
• Kale or spinach: Gives color, freshness and nutrients. Choose leaves that look perky and vibrant
• Salt and black pepper: Season to your preference. Start with less and add more for perfect results
• Crushed red pepper flakes: For a touch of heat. Optional. Skip for a milder soup or double for bold spice
• Olive oil: Only needed if sausage is very lean. It helps to sauté the aromatics. Choose extra virgin for best flavor
• Grated Parmesan cheese: For garnish. Salty and nutty Parmesan finishes the soup beautifully. Use freshly grated if possible

How to Make It

Brown the Sausage:

Squeeze the sausage out of its casings directly into a large heavy pot. Over medium high heat break it into small pieces with a spoon and cook for about ten minutes. Stir regularly until the sausage is deeply browned and crispy on the edges. Transfer to a plate and leave about a tablespoon of fat in the pot

Sauté the Aromatics:

Add the diced onion to the pot with sausage drippings. Cook over medium low stirring often until the onion turns translucent and starts to caramelize, about eight minutes. Add the minced garlic and cook another minute stirring so it does not burn. This step builds the flavor base

Add Potatoes and Broth:

Toss in the diced potatoes along with the salt, black pepper, and optional red pepper flakes. Stir to coat everything evenly. Pour in the chicken broth making sure the potatoes are just covered. Increase heat to bring to a gentle boil then reduce to a simmer

Simmer Until Tender:

Let the soup simmer uncovered for about fifteen to eighteen minutes or until potatoes are pierceable with a fork. Taste for seasoning and adjust salt if needed

Finish with Cream and Greens:

Lower the heat to avoid boiling. Stir in the heavy cream or half and half and chopped kale or spinach. Return the browned sausage to the pot too. Cook everything together for five more minutes just until the greens wilt and the soup is hot through

Serve and Garnish:

Ladle into bowls and top each serving with a generous sprinkle of grated Parmesan cheese. For extra flavor add another twist of black pepper

Potatoes are my favorite part of this dish. Every time I dice them I remember kitchen afternoons with my mom learning how the right potato can thicken a soup all on its own. The aroma of sausage sizzling always brings back family gatherings during the holidays.

Flavor Boosters

Patting potatoes dry before adding helps them roast in the broth rather than steam. To save time you can prep ingredients up to a day ahead. Do not skip browning the sausage thoroughly as it intensifies the flavor.

Serving Suggestions

Crusty bread or warm rolls are perfect for dipping into the creamy broth. A crisp green salad brightens up the meal for a lighter touch. Try garnishing with fresh chopped parsley or a squeeze of lemon for a boost.

Creative Twists

Use ground turkey sausage and a dash more olive oil for a lighter option. Collard greens or Swiss chard make sturdy substitutes for kale or spinach. Swap half and half or even full fat coconut milk for the cream.

This soup is nostalgic and crowd pleasing, and never fails to warm us up. Try it on your next chilly evening and taste why it earns rave reviews every time.

Common Questions About This Recipe

→ Can I use spinach instead of kale?

Yes, both spinach and kale work well; spinach offers a milder flavor and softer texture.

→ What type of sausage is best?

Mild or spicy Italian sausage can be used. Choose based on your preferred spice level.

→ Can I make this soup ahead of time?

Absolutely. Store leftovers in the fridge for up to 3 days; flavors deepen as it rests.

→ Is there a dairy-free option?

Substitute heavy cream with coconut milk or your favorite non-dairy alternative for a creamy finish.

→ How can I add extra flavor?

Try adding herbs like thyme or rosemary, or include a pinch of smoked paprika for depth.