When the weather gets chilly, nothing feels better than a bowl of warm, hearty soup. This Cozy Italian Sausage and Potato Soup is rich, flavorful, and loaded with ingredients that satisfy. With savory Italian sausage, tender potatoes, fresh vegetables, and a creamy broth, it’s the kind of recipe that feels like a hug in a bowl. Perfect for weeknight dinners, meal prep, or family gatherings, this soup will quickly become a go-to comfort food in your kitchen.
Cozy Italian Sausage and Potato Soup
Equipment
- large soup pot
- wooden spoon
- Cutting board
- knife
- ladle
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 medium potatoes (Yukon Gold or Russet), diced
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 1 cup kale or spinach, chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium-high heat. Add Italian sausage and cook until browned, breaking it apart with a spoon. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
- Stir in diced potatoes, oregano, basil, and red pepper flakes. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Return sausage to the pot. Stir in kale or spinach and cook for 2–3 minutes until wilted.
- Stir in heavy cream and simmer gently for 5 minutes. Season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley, and serve hot with crusty bread or breadsticks.
Notes
What is Italian Sausage and Potato Soup?
Italian Sausage and Potato Soup is a rustic, hearty soup featuring crumbled sausage, diced potatoes, and vegetables simmered in a flavorful broth. Depending on preference, it can be brothy or creamy, with milk or cream stirred in at the end. It’s similar to Zuppa Toscana but even more customizable—perfect for adding your favorite veggies and herbs. The combination of sausage, potatoes, and seasonings creates a soup that is both filling and comforting.
Ingredients You’ll Need
This recipe makes 6 servings.
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 medium potatoes (Yukon Gold or Russet), diced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 cup kale or spinach, chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- Salt and black pepper to taste
- Fresh parsley for garnish
Substitutions
- Lighten it up: use turkey sausage instead of pork
- Dairy-free: swap cream for coconut milk
- Gluten-free: naturally gluten-free if served without bread sides
Step-by-Step Instructions
Step 1: Cook the sausage
In a large pot, heat olive oil over medium-high heat. Add Italian sausage and cook until browned, breaking it apart with a spoon. Remove and set aside.
Step 2: Sauté vegetables
In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
Step 3: Add potatoes and broth
Stir in diced potatoes, oregano, basil, and red pepper flakes. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
Step 4: Add sausage and greens
Return sausage to the pot. Stir in kale or spinach and cook for 2–3 minutes until wilted.
Step 5: Make it creamy
Stir in heavy cream and simmer gently for 5 minutes. Season with salt and pepper to taste.
Step 6: Serve and enjoy
Ladle into bowls, garnish with parsley, and serve hot with crusty bread or breadsticks.
Tips for the Best Italian Sausage and Potato Soup
- Use Yukon Gold potatoes for a creamier texture, or Russets for a more rustic, starchy soup.
- Brown the sausage well—it adds extra flavor to the broth.
- Don’t overcook the cream; add it last to keep the soup silky.
- Add more broth if you prefer a lighter, soupier consistency.
Variations
Italian Sausage and Potato Soup can be customized in many ways:
- Zuppa Toscana style: Add bacon and extra garlic for Olive Garden’s famous twist.
- Vegetable-packed: Add zucchini, bell peppers, or mushrooms.
- Spicy version: Use hot Italian sausage and extra chili flakes.
- Cheesy version: Stir in Parmesan or Pecorino Romano before serving.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze for up to 2 months. Reheat on the stovetop over low heat, stirring gently.
- Reheating: Add a splash of broth or cream if the soup thickens too much.
Serving Ideas
This hearty soup pairs perfectly with:
- Crusty garlic bread or focaccia
- A fresh green salad
- Roasted vegetables
- A sprinkle of Parmesan cheese on top
It’s also great served in bread bowls for extra comfort food appeal.
Nutrition Breakdown
One serving (about 1 ½ cups) has approximately 350–400 calories, 18 grams of protein, 25 grams of carbs, and 22 grams of fat. Using turkey sausage and half-and-half can lighten it up without sacrificing flavor.
Conclusion
Cozy Italian Sausage and Potato Soup is a flavorful, hearty dish that’s perfect for cold nights or anytime you want a comforting meal. With savory sausage, creamy potatoes, and aromatic herbs, it’s a soup that delivers both taste and warmth. Easy to make and endlessly adaptable, this recipe is sure to become a family favorite.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a sweeter flavor and extra nutrients.
Can I make this in a slow cooker?
Yes, cook sausage first, then add everything to the slow cooker except cream. Cook on low for 6–7 hours, stir in cream before serving.
Can I make this vegetarian?
Yes, use plant-based sausage and vegetable broth. Coconut cream works as a dairy-free option.
What’s the best bread to serve with this soup?
Garlic bread, focaccia, or crusty baguette all pair beautifully.