You want a dinner that feels like you hacked comfort food? This Italian Sausage and Potato Soup punches way above its weight—big flavor, low effort, and zero culinary drama. We’re talking sizzling sausage, tender potatoes, garlicky broth, and a splash of cream that makes it restaurant-good.
One pot, 40-ish minutes, and suddenly everyone thinks you’re a genius. And honestly? You kind of are.
What Makes This Special
Flavor layering: Browned sausage builds a deep base, the aromatics amplify it, and the cream smooths it all out.
It’s a symphony, not a solo.
Weeknight-proof: Minimal prep, everyday ingredients, maximum payoff. The ROI on this soup is ridiculous.
Texture play: Soft potatoes, snappy kale, and a silky broth—your spoon won’t get bored.
Flexible heat: Go mild or spicy sausage. Add chili flakes for a little “hello” on the finish.
Ingredients
- 1 lb (450 g) Italian sausage, casings removed (mild or hot)
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 1 tsp crushed red pepper flakes (optional, adjust to taste)
- 1.5 lb (680 g) Yukon Gold or russet potatoes, sliced into 1/4-inch half-moons
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 2 cups chopped kale or baby spinach, packed
- 2 tbsp olive oil (as needed)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1/2 lemon (about 1 tbsp), optional but recommended
- Freshly grated Parmesan, for serving
Instructions
- Brown the sausage: Heat a large pot over medium-high.
Add sausage and cook, breaking it into crumbles, until browned with crispy edges, 6–8 minutes. If there’s more than 2 tbsp fat, spoon off excess.
- Sauté aromatics: Add onion and a drizzle of olive oil if the pot is dry. Cook until translucent, 3–4 minutes.
Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
- Season the base: Add oregano, thyme, and bay leaf. Toast for 30 seconds to wake up the herbs.
- Add potatoes and broth: Stir in potatoes and pour in the chicken broth. Bring to a boil, then reduce to a lively simmer.
Cook until potatoes are tender but not falling apart, 12–15 minutes.
- Finish creamy: Lower heat. Stir in cream and kale. Simmer gently 2–3 minutes until greens are wilted and the soup is just heated through.
Do not boil after adding cream.
- Balance and season: Remove bay leaf. Add lemon juice, then taste and adjust salt and pepper. If you like heat, finish with a pinch more chili flakes.
- Serve: Ladle into bowls and top with Parmesan.
Optional: a drizzle of olive oil or crunchy croutons. Flex.
How to Store
- Fridge: Cool completely, then refrigerate in airtight containers for up to 4 days.
- Reheat: Warm gently on the stove over low-medium heat. Avoid boiling to prevent curdling and mushy potatoes.
- Freezer: Cream and potatoes don’t love freezing.
If you must, freeze without the cream and greens for up to 2 months. Reheat, then add cream and kale at the end.
Health Benefits
- Protein + iron: Sausage brings protein and heme iron for energy and satiety.
- Potassium and fiber: Potatoes offer potassium for heart health; skins add fiber if you leave them on (IMO, do it).
- Leafy greens: Kale or spinach provides vitamin K, vitamin C, and antioxidants—basically a multivitamin in leaves.
- Customizable fat: Use turkey sausage and half-and-half to lighten things up without losing joy.
What Not to Do
- Don’t boil after adding cream: It can split and ruin the silky vibe.
- Don’t under-season: Potatoes drink salt. Taste at the end and season confidently.
- Don’t skip browning: Pale sausage = pale flavor.
Get those caramelized bits.
- Don’t overcook the potatoes: You’re making soup, not mashed potatoes with a trust fund.
Different Ways to Make This
- Lighter version: Turkey or chicken Italian sausage + half-and-half or evaporated milk.
- Dairy-free: Use olive oil and a splash of unsweetened oat or cashew cream. Add a teaspoon of white miso for body.
- Extra-veg: Add diced carrots and celery with the onion; sub cauliflower for half the potatoes.
- Smoky twist: Add 1 tsp smoked paprika and finish with crispy pancetta.
- Herb-forward: Finish with fresh basil and parsley; skip chili for a gentler profile.
- Hearty upgrade: Stir in a can of cannellini beans (rinsed) with the broth for more protein and fiber.
FAQ
Can I use pre-cooked sausage?
Yes, slice and brown it briefly for color, but note you’ll miss some of the rendered flavor that seasons the base. Adjust salt and spices to compensate.
Which potatoes are best?
Yukon Gold hold shape and stay creamy.
Russets break down more and thicken the soup. Both work—choose your texture destiny.
How do I make it spicier without overpowering?
Use hot Italian sausage and finish with a pinch of chili flakes or Calabrian chili paste. Add in stages and taste, so you’re steering the heat, not calling the fire department.
Can I make this in a slow cooker?
Brown sausage and aromatics first, then transfer to the slow cooker with potatoes, broth, and herbs.
Cook on Low 5–6 hours or High 2.5–3. Add cream and greens in the last 20 minutes.
How do I keep the cream from curdling?
Lower the heat before adding cream, stir it in slowly, and avoid boiling. A small squeeze of lemon at the end is fine; just keep the soup below a simmer.
Is there a gluten-free option?
It’s naturally gluten-free if your sausage and broth are certified GF.
Always check labels—gluten hides where it shouldn’t, FYI.
The Bottom Line
Italian Sausage and Potato Soup is the ultimate weeknight cheat code: bold, creamy, and wildly satisfying with almost no fuss. It’s flexible enough for your diet goals and fancy enough for company. Make it once, and it’ll quietly slide into your repeat roster—because delicious shouldn’t be difficult.