There’s nothing quite like a steaming bowl of Cozy Italian Sausage and Potato Soup on a chilly evening. Whether you’re curled up in fuzzy socks or running in late from soccer practice pickup, this soup will feel like a warm hug in a bowl. And the best part? It’s simple, hearty, and packed with flavor that tastes like you spent hours in the kitchen (but don’t worry—we’re keeping it weeknight-friendly).
Why You’ll Love This Cozy Italian Sausage and Potato Soup
This soup isn’t just delicious—it’s practical. It checks all the boxes we busy folks care about:
- Quick and simple: The steps are easy, no matter your skill level in the kitchen.
- Crowd-pleasing: Kids, husbands, in-laws, even picky eaters—everyone digs in without complaint.
- Perfect for fall soups season: When the leaves start changing, this pot of goodness makes your home smell like a Tuscan kitchen.
I grew up in Amarillo, where cool weather meant my mama would pull out her “big pot” and whip up a soup recipe that made us all hover around the stove. These days, I’ve made it my own with Italian sausage, creamy potatoes, and just enough veggies to make me feel like I’m being responsible.
Ingredients You’ll Need
- Italian sausage – brings the rich, savory base flavor.
- Potatoes – creamy texture and comforting bite.
- Onion and garlic – the flavor foundation (don’t skimp).
- Carrots and celery – classic soup veggies for balance.
- Chicken broth – gives depth and heartiness.
- Spinach or kale – adds freshness and color.
- Cream – for that silky, cozy finish.
- Olive oil, salt, pepper, Italian herbs – the little things that make it sing.
How to Make It Step-by-Step
- Brown the sausage. Start with a big pot, cook until golden and crumbly. That’s where the flavor party begins.
- Add aromatics. Toss in onion and garlic, letting them get fragrant (the neighbors will be jealous).
- Build the base. Stir in carrots and celery, then pour in the broth. Bring it all to a gentle simmer.
- Potato time. Add the potatoes and let them soften into creamy perfection.
- Creamy finish. Stir in cream and greens, then season with herbs, salt, and pepper.
- Serve hot. Bonus points if you’ve got crusty bread nearby—it’s basically a spoon’s best friend.
Cooking Tips for Soup Success
- Shortcut alert: Buy pre-chopped veggies if time is tight. No judgment here—we’ve all been there.
- Want a healthier twist? Use turkey sausage and swap cream for a splash of milk or coconut milk.
- Making it vegan soup–friendly? Skip the sausage and use plant-based sausage or hearty beans. Swap broth for veggie stock, and you’re golden.
FAQs About This Soup Recipe
Can I make this soup ahead of time?
Absolutely! Like most soups, the flavors deepen after a day in the fridge. Just reheat gently.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. You can also freeze it—just wait to add the cream until after reheating.
Can I switch up the veggies?
Yes! This is one of those fall soups that welcomes variety. Zucchini, bell peppers, or even mushrooms play nicely.
There you have it—Cozy Italian Sausage and Potato Soup that’ll keep you full, warm, and maybe even a little smug about how good your kitchen smells. This one’s a keeper for weeknights, potlucks, or any time you need a little bowl of comfort. Now grab your spoon and dig in—you’ve earned it.
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Cozy Italian Sausage and Potato Soup That’ll Warm You Right Up
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Cozy Italian Sausage and Potato Soup is a weeknight-friendly, deeply comforting one-pot soup with tender potatoes, savory sausage, and a creamy, herby broth—perfect for chilly nights and busy schedules.
Ingredients
1 lb (450 g) Italian sausage, casings removed — savory base; use hot or sweet
1 tbsp olive oil — only if pan looks dry after browning sausage
1 medium yellow onion, diced (about 1 cup) — aromatic sweetness
4 cloves garlic, minced — robust flavor
2 medium carrots, diced (about 1 cup) — color and subtle sweetness
2 celery ribs, diced (about 1 cup) — classic soup backbone
1 tsp dried Italian seasoning — herby warmth
1/2 tsp crushed red pepper flakes — optional heat
1 tsp kosher salt — to season base (add more to taste)
1/2 tsp freshly ground black pepper — balance
6 cups (1.4 L) low-sodium chicken broth — savory body
1 1/2 lb (680 g) Yukon Gold potatoes, cut in 1/2-inch cubes — creamy texture
1 cup (240 ml) heavy cream — silky finish (see notes for dairy-free)
4 cups (120 g) chopped kale or baby spinach — greens for color and nutrients
1/2 cup (50 g) grated Parmesan, plus more to serve — umami richness (optional)
1 tbsp fresh lemon juice (from 1/2 lemon) — brightens the cream
2 tbsp chopped fresh parsley — fresh finish
Instructions
1. Brown sausage in a large heavy pot over medium heat, breaking it into crumbles, 6–8 minutes. If there’s more than 2 tbsp fat, spoon off excess; if the pot looks dry, add olive oil.
2. Add onion and cook, stirring, until translucent, 3–4 minutes. Stir in garlic, carrots, and celery; cook until fragrant and slightly softened, 2–3 minutes.
3. Season with Italian seasoning, red pepper flakes, salt, and black pepper; toast spices 30 seconds.
4. Pour in chicken broth and bring to a boil. Add potatoes, reduce heat to a lively simmer, and cook uncovered until potatoes are fork-tender, 12–15 minutes.
5. Lower heat. Stir in heavy cream and greens. Simmer gently (do not boil hard) until greens are wilted and broth is creamy, 2–3 minutes.
6. Stir in Parmesan (if using) and lemon juice. Taste and adjust salt/pepper as needed.
7. Ladle into bowls and garnish with parsley and extra Parmesan. Serve hot with crusty bread for dunking.
Notes
Make it lighter: Swap turkey sausage for pork and use 1/2 cup cream + 1/2 cup milk (or evaporated milk).
Vegan soup option: Use 14 oz (400 g) plant-based Italian sausage or 2 cans (15 oz/425 g each) cannellini beans, vegetable broth, and 1 cup full-fat coconut milk; skip Parmesan or use a vegan alternative.
Gluten-free: Naturally GF; confirm sausage and broth are certified gluten-free.
Storage: Refrigerate up to 3 days. Soup with cream can be frozen up to 2 months; reheat gently and add a splash of broth or cream to restore texture.
Make-ahead tip: Cook through step 4. Cool, refrigerate, then rewarm and add cream/greens before serving.
Slow cooker: Brown sausage and aromatics on the stove. Transfer with broth and potatoes to slow cooker; cook on LOW 6–7 hours or HIGH 3–4 hours. Stir in cream and greens in the last 15 minutes.
Add-ins: Mushrooms, zucchini, or a can of drained white beans fit right in.
Spice control: Use sweet sausage and skip red pepper flakes for kid-friendly bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop, One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 450
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: Cozy Italian Sausage and Potato Soup, soup recipe, fall soups, soups, healthy soup, vegan soup, potato soup, Italian sausage soup, weeknight dinner