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