When the weather turns chilly or you crave a comforting meal, there’s nothing quite like a bowl of Creamy Italian Sausage and Potato Soup. This hearty and satisfying dish combines the bold flavors of Italian sausage, tender potatoes, and nutrient-rich kale or spinach, all enveloped in a velvety, creamy broth. It’s not just a meal; it’s an experience that brings comfort and warmth to your table.
Whether you’re a seasoned chef or a kitchen novice, this recipe is approachable and endlessly customizable. You can easily substitute ingredients to suit your preferences or dietary needs, making it perfect for a family dinner or a quick weekday meal. For example, swap the Italian sausage with a plant-based alternative for a vegetarian version or replace heavy cream with coconut milk for a lighter option.
Discover the beauty of homemade soups by exploring the significance of Yukon Gold potatoes, known for their creamy texture, or the robust taste of Italian sausage that sets this dish apart. With a handful of pantry staples and fresh ingredients, this soup is sure to become a staple in your recipe collection.
Ingredients Overview
To make this creamy, flavor-packed soup, you’ll need the following ingredients:
For the Soup:
- 1 pound Italian beef or turkey sausage, casings removed
- 1 tablespoon olive oil (check out the benefits of olive oil for health-conscious cooking)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1½ pounds Yukon Gold or Russet potatoes, peeled and diced (learn the differences between Russet potatoes and Yukon Gold varieties)
- 2 cups chopped kale or spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
These ingredients are not just about flavor—they also bring excellent nutrition. For instance, kale is a superfood packed with vitamins, while Parmesan cheese provides an umami depth to the dish. Use this as an opportunity to explore quality ingredients that elevate your cooking.
Step-by-Step Instructions and Tips
Step 1: Preparing the Sausage
The first step to crafting a flavorful Creamy Italian Sausage and Potato Soup is to prepare the Italian sausage. This ingredient forms the backbone of the soup’s rich and savory profile.
- Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. This helps prevent the sausage from sticking and adds a subtle, nutty undertone to the dish.
- Remove the casings from the sausage if necessary, then crumble it directly into the pot. Stir frequently to break the sausage into small pieces as it browns.
- Cook for about 5–7 minutes, or until the sausage is no longer pink. The goal here is to develop a deep golden-brown color, which boosts the flavor of the soup.
- Use a slotted spoon to remove the cooked sausage and set it aside, leaving the rendered fat in the pot. This fat will add additional richness to the next steps.
For a lighter alternative, consider using turkey sausage. Learn more about how Italian sausage provides depth and complexity to soups, making it a key component in recipes like this one.
Step 2: Sautéing Aromatics
Building layers of flavor is essential for any great soup, and that begins with sautéing the aromatics.
- In the same pot with the sausage drippings, add the diced onion. Sauté for 3–4 minutes over medium heat, stirring occasionally, until the onion becomes translucent and fragrant.
- Next, add 3 cloves of minced garlic, ensuring it’s finely chopped to release its bold, aromatic qualities. Cook for an additional minute or until the garlic is golden but not burned.
- At this point, you might notice browned bits sticking to the bottom of the pot. These are concentrated flavors waiting to be unlocked. Pour a small splash of chicken broth to deglaze the pot, scraping up the flavorful bits with a wooden spoon.
This process enhances the soup’s depth and ensures that every spoonful is packed with savory goodness. For more insights on cooking with garlic, explore its versatility and health benefits that go far beyond flavor.
Step 3: Cooking the Potatoes and Broth
The next step in making your Creamy Italian Sausage and Potato Soup is to cook the potatoes and infuse them with flavor from the broth.
- Add the 1½ pounds of diced Yukon Gold or Russet potatoes to the pot. Stir well to coat them in the onion and garlic mixture, ensuring they absorb the aromatics.
- Pour in 4 cups of low-sodium chicken broth. This provides a savory base while allowing the potatoes to soften and soak up the delicious flavors. If you’re unsure about broth types, explore the differences between chicken broth and stock to elevate your cooking.
- As the broth heats, use a wooden spoon to scrape the bottom of the pot and incorporate the caramelized bits left from the sausage and aromatics. This step intensifies the soup’s overall richness.
Simmer to Perfection
- Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pot and let the potatoes cook for 15–20 minutes.
- Check for doneness by piercing the potatoes with a fork; they should be tender and easy to mash.
Cooking the potatoes in broth allows them to absorb the flavors fully, creating a velvety texture that complements the creamy base. For additional depth, consider adding a pinch of herbs like oregano or thyme during this stage. This step sets the foundation for a perfectly balanced soup.
Step 4: Thickening the Soup
To achieve the signature creamy texture of this soup, the next step involves thickening it using the potatoes.
- Once the potatoes are tender, use a slotted spoon to remove about half of them from the pot. Place them in a large bowl and mash them thoroughly using a fork or potato masher. Yukon Gold potatoes are ideal here due to their naturally creamy texture (learn more about Yukon Gold potatoes).
- Return the mashed potatoes to the pot, stirring well to combine. This step naturally thickens the broth, creating a luxurious consistency without the need for flour or other thickeners.
Alternative Thickening Options
- For a smoother texture, use an immersion blender to partially puree the soup directly in the pot. This blends the broth and potatoes into a seamless base while leaving some chunks for texture.
- If you prefer a gluten-free option, this potato-thickening method ensures a creamy result without relying on starches or roux.
Let the soup simmer for another 5 minutes, allowing the thickened base to meld with the remaining broth and aromatics. This step ensures a cohesive flavor and texture, preparing the soup for the addition of greens and cream.
Step 5: Adding Greens and Cream
Now it’s time to bring balance and richness to your Creamy Italian Sausage and Potato Soup by adding greens and cream. This step enhances both the flavor and nutritional value of the dish.
- Stir in 2 cups of chopped kale or spinach, allowing the heat of the soup to gently wilt the greens. Kale adds a hearty texture, while spinach provides a lighter option. Whichever you choose, this addition brings a vibrant color and a boost of vitamins to your soup. Discover the health benefits of these leafy greens by reading more about kale.
- Pour in 1 cup of heavy cream, stirring to incorporate it evenly. The cream creates the soup’s signature velvety texture and balances the savory flavors of the sausage and broth. To keep the cream from curdling, ensure the soup is at a low simmer and not boiling.
Flavor Enhancements
- Return the cooked sausage to the pot, stirring it into the creamy base.
- Sprinkle in 1 teaspoon each of dried oregano and basil. These herbs add a touch of earthiness that complements the cream and sausage perfectly.
- Season with salt and freshly ground black pepper to taste. Adjust the seasoning gradually, as the sausage and broth may already contain salt.
Let the soup simmer gently for another 5–10 minutes. This allows the flavors to meld and ensures the greens are tender but not overcooked.
Step 6: Final Touches and Serving Suggestions (200 Words)
Finishing touches elevate this soup into a truly memorable dish.
- Stir in ½ cup of grated Parmesan cheese, ensuring it melts completely into the soup. This step not only adds a salty, umami depth but also enhances the creamy consistency. For more on Parmesan, check out Parmigiano-Reggiano’s culinary value.
- Taste the soup one final time and adjust the seasoning if necessary. A touch of freshly ground black pepper or a squeeze of lemon juice can brighten the flavors if needed.
Garnishing and Serving
- Ladle the soup into bowls and top with a sprinkle of chopped fresh parsley for a pop of color and freshness.
- Add additional grated Parmesan cheese for a cheesy finish, if desired.
- Pair the soup with crusty bread or garlic toast for the ultimate comforting meal.
This soup is best served warm, making it perfect for cozy dinners or gatherings. For more garnishing ideas, explore soup garnish inspirations on Pinterest to make your presentation as inviting as the flavors.
FAQs Section
1. Can I make this soup vegetarian?
Absolutely! To make this Creamy Italian Sausage and Potato Soup vegetarian, simply substitute the sausage with a plant-based sausage alternative or leave it out entirely. To maintain the depth of flavor, use vegetable broth instead of chicken broth and consider adding mushrooms or smoked paprika for a meaty, umami boost. Discover creative ways to enhance vegetarian soups by exploring vegetable broth basics.
2. What type of potatoes are best for this soup?
Yukon Gold and Russet potatoes are both excellent choices for this recipe. Yukon Gold potatoes have a naturally creamy texture and buttery flavor, which is perfect for thickening the soup without additional ingredients. Russet potatoes, on the other hand, break down more easily, making them ideal for achieving a smooth consistency. Learn more about the benefits of Yukon Gold potatoes in soups and stews.
3. How can I store and reheat this soup?
This soup stores beautifully! Allow it to cool completely before transferring it to an airtight container.
- Refrigerate: Keeps well for 3–4 days.
- Freeze: Store for up to 3 months. Avoid freezing if using fresh cream; add it after reheating.
Reheat gently over low heat to preserve the creamy texture.
4. Can I use milk instead of heavy cream?
Yes, milk can be used as a lighter alternative to heavy cream. However, for a similar creamy consistency, consider adding a tablespoon of butter or a teaspoon of cornstarch mixed with water. Avoid boiling the soup to prevent the milk from curdling.
5. What are some additional toppings I can add?
Take your soup to the next level with toppings like crispy bacon bits, homemade croutons, or a drizzle of olive oil. Check out creative garnish ideas on Pinterest
PrintCreamy Italian Sausage and Potato Soup.
Warm, hearty, and full of flavor, this Creamy Italian Sausage and Potato Soup is pure comfort in a bowl. Featuring savory Italian sausage, tender chunks of potato, and a rich, creamy broth, this soup is both rustic and indulgent. A hint of garlic, herbs, and a touch of spice bring depth, while fresh spinach adds a pop of color and freshness. Perfect for chilly nights, it’s a one-pot wonder the whole family will crave again and again.
Ingredients
- 1 lb (450g) Italian beef sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- 4 cups chicken or beef broth
- 1 ½ lbs (about 4 cups) gold or red potatoes, diced (skin on or peeled)
- 1 cup heavy cream or half-and-half
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- 1 tbsp olive oil or butter
- Grated Parmesan cheese (optional, for serving)
Instructions
- Brown the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian beef sausage and cook until browned and crumbled. Remove excess grease if necessary.
- Sauté vegetables: Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic, Italian seasoning, and crushed red pepper flakes. Cook for another minute until fragrant.
- Add broth and potatoes: Pour in the broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Add cream and greens: Stir in the heavy cream and chopped kale or spinach. Simmer for another 5 minutes until greens are wilted and soup is creamy.
- Season and serve: Taste and adjust salt and pepper as needed. Serve hot, topped with grated Parmesan if desired.
Notes
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Sausage Tip: Use hot or mild Italian sausage depending on your spice preference. Remove the casings if using links, and brown well for maximum flavor.
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Potato Pick: Yukon gold or red potatoes hold their shape and give a creamy bite. Russets can be used for a softer, melt-in-your-mouth texture.
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Creamy Base: A splash of heavy cream or half-and-half creates a luscious finish. For a lighter version, use evaporated milk.
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Flavor Boosters: Don’t skip the garlic, Italian seasoning, or a pinch of red pepper flakes—they make the soup sing.
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Greens Add-In: Stir in baby spinach, kale, or Swiss chard in the last few minutes of cooking for extra nutrients and color.
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Thickening Tip: Mash a few of the cooked potatoes in the pot or add a cornstarch slurry to make the broth thicker.
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Serving Ideas: Serve with crusty bread or garlic knots to soak up every drop of that savory broth.
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Storage: Keeps well in the fridge for 3–4 days. Reheat gently and add a splash of broth or cream if it thickens too much.
Creamy Italian Sausage and Potato Soup.
Warm, hearty, and irresistibly creamy, this Italian Sausage and Potato Soup is the perfect comfort food for any season. With its savory sausage, tender potatoes, and vibrant greens, all enveloped in a velvety, herb-infused broth, this soup offers a symphony of flavors and textures in every spoonful. Whether you’re cozying up on a cold winter evening or looking for an easy yet impressive dish for guests, this recipe is sure to delight. Pair it with crusty bread for a satisfying meal or serve it as an appetizer to set the tone for a memorable dinner.
Ingredients
For the soup:
- 1 pound Italian beef or turkey sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1½ pounds potatoes (Yukon Gold or Russet), peeled and diced into 1-inch pieces
- 2 cups chopped kale or spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
For garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Cook the Sausage:
- In a large pot or Dutch oven over medium heat, add the olive oil.
- Add the Italian beef or turkey sausage, breaking it into small pieces with a spoon.
- Cook until browned and fully cooked through, about 5-7 minutes.
- Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Aromatics:
- In the same pot, add the diced onion.
- Sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the Potatoes and Broth:
- Add the diced potatoes to the pot, stirring to coat them in the onion and garlic mixture.
- Pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Mash Some Potatoes:
- Use a slotted spoon to remove about half of the potatoes and place them in a bowl.
- Mash the potatoes with a fork or potato masher until smooth.
- Return the mashed potatoes to the pot, stirring to combine. This will help thicken the soup.
- Add Greens and Cream:
- Stir in the chopped kale or spinach, allowing it to wilt into the soup.
- Pour in the heavy cream, stirring to combine.
- Return the cooked sausage to the pot and mix well.
- Add the dried oregano and basil.
- Season with salt and freshly ground black pepper to taste.
- Let the soup simmer for an additional 5-10 minutes over low heat to allow the flavors to meld together.
- Finish and Serve:
- Stir in the grated Parmesan cheese until melted and well incorporated.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with chopped fresh parsley and additional grated Parmesan cheese if desired.
- Serve hot with crusty bread on the side.
Notes
Ingredient Tips
- Potatoes: Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes work well if you prefer a smoother consistency.
- Sausage: Opt for mild or spicy Italian sausage to suit your taste. Turkey sausage is a lighter alternative, while plant-based sausage makes this dish vegetarian-friendly.
- Greens: Kale provides a robust texture, while spinach offers a softer, more delicate option.
Cooking Tips
- When sautéing the sausage, ensure it’s broken into small pieces for even cooking and optimal texture.
- Deglazing the pot with chicken broth after cooking the aromatics adds depth and richness to the soup’s flavor.
- To avoid curdling, add the cream when the soup is at a low simmer, not boiling.
Make-Ahead and Storage
- This soup is ideal for meal prep; the flavors intensify over time.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Add the cream after reheating if frozen.
Serving Suggestions
- Garnish with fresh parsley, extra Parmesan, or crispy bacon for added flair.
- Serve alongside garlic bread or a fresh green salad for a complete meal.
