There’s something magical about a warm bowl of soup on a chilly day, isn’t there? When you combine the rich, savory taste of Italian sausage with the creamy comfort of potatoes and vibrant greens, you get Creamy Italian Sausage and Potato Soup—a dish that’s as satisfying as it is easy to make. Whether you’re looking for a hearty family dinner or a quick meal to impress your guests, this recipe has you covered.
Why You’ll Love This Soup
Picture this: tender potatoes, perfectly spiced sausage, and a velvety broth infused with the freshness of kale or spinach. It’s like a hug in a bowl. The best part? This recipe is simple enough for beginners yet flavorful enough to rival restaurant-quality soups. Plus, it’s customizable, so you can tweak it to suit your tastes.
Ingredients You’ll Need
Here’s what you’ll need to get started:
| Ingredient | Amount |
| Mild Italian sausage | 1 lb |
| Russet potatoes, diced small | 2 lbs |
| Low-sodium chicken stock | 6 cups |
| Kale or spinach, finely chopped | 3 cups |
| Heavy cream | 1 cup |
| Parmesan cheese, shredded | ½ cup |
| Kosher salt | To taste |
| Black pepper, freshly ground | To taste |
| Extra virgin olive oil | For garnish |
How to Make Creamy Italian Sausage and Potato Soup
1️ Brown the Sausage
The foundation of this soup lies in perfectly browned sausage. Here’s how to do it:
- Heat a large stockpot or Dutch oven over medium-high heat.
- Add the mild Italian sausage and break it up into crumbles as it cooks.
- Stir occasionally until the sausage is fully browned and no longer pink.
- Use a slotted spoon to remove the sausage, leaving the flavorful drippings in the pot.
2️ Add the Potatoes and Stock
- Return the cooked sausage to the pot.
- Add the diced potatoes, chicken stock, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Bring the mixture to a boil, then reduce the heat to medium.
- Simmer for about 10–12 minutes, or until the potatoes are fork-tender.
3️ Mash Half the Potatoes
This step is where the magic happens:
- Remove half of the cooked potatoes using a slotted spoon and place them in a bowl.
- Mash the potatoes thoroughly with a fork or potato masher.
- Stir the mashed potatoes back into the pot. This step creates a luxuriously creamy texture without adding extra thickeners.
4️ Add the Greens and Cream
- Stir in the chopped kale or spinach, ensuring the greens are fully submerged in the broth.
- Pour in the heavy cream and mix well.
- Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
- Let the soup simmer for 2–3 minutes until the greens are tender.
5️ Serve and Garnish
- Ladle the soup into bowls.
- Top each serving with a sprinkle of shredded Parmesan cheese, a drizzle of extra virgin olive oil, and a dash of freshly ground black pepper.
Tips for Perfect Soup
- Sausage Selection: Mild Italian sausage works well, but you can use hot sausage for an extra kick.
- Potatoes: Russet potatoes break down beautifully, adding creaminess. Yukon Gold potatoes are a great alternative for a slightly buttery flavor.
- Greens: Swap kale or spinach with Swiss chard or arugula for variety.
- Dairy-Free Option: Replace heavy cream with coconut milk for a dairy-free version.
Why This Recipe Works
- Balanced Flavors: The sausage adds savory richness, while the greens bring freshness and nutrients.
- Creamy Without Flour: Mashed potatoes thicken the soup naturally, avoiding the need for flour or cornstarch.
- Customizable: You can easily adapt the ingredients to suit your preferences or dietary needs.
Nutritional Information
| Nutrient | Per Serving |
| Calories | 350 |
| Protein | 18g |
| Carbohydrates | 25g |
| Fat | 22g |
| Fiber | 4g |
FAQs About Creamy Italian Sausage and Potato Soup
1. Can I freeze this soup?
Yes, but avoid adding the cream before freezing. Once thawed, stir in the cream during reheating to maintain its creamy texture.
2. How long does this soup last in the fridge?
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove for the best results.
3. Can I make this soup in a slow cooker?
Absolutely! Brown the sausage first, then transfer all ingredients except the cream and greens to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the cream and greens during the last 30 minutes of cooking.
4. What can I serve with this soup?
Crusty bread, garlic breadsticks, or a simple side salad make excellent pairings.
5. Can I use sweet potatoes instead of Russet potatoes?
Yes, sweet potatoes can be used, though they will add a slightly sweeter flavor to the soup.
6. How do I make this soup spicier?
Use hot Italian sausage and add a pinch of red pepper flakes while cooking the sausage.
Conclusion: A Soup to Savor
There’s nothing quite like a bowl of Creamy Italian Sausage and Potato Soup to brighten your day. With its hearty ingredients, easy preparation, and comforting flavors, this recipe is sure to become a family favorite.
Why not try it tonight? You’ll love how simple it is to whip up and how delicious it tastes. Share this recipe with friends or enjoy it all to yourself—it’s a win-win either way.
Ready to dive into the ultimate comfort food experience? Try this recipe and let your kitchen be filled with the irresistible aroma of Creamy Italian Sausage and Potato Soup!
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Creamy Italian Sausage and Potato Soup: A Comforting Bowl of Flavor
- Total Time: 45 minutes
- Yield: 6 servings
Description
When the chill in the air calls for something warm and comforting, look no further than this Creamy Italian Sausage and Potato Soup. With tender potatoes, savory Italian sausage, and hearty greens, this soup is the perfect dish to keep you cozy and satisfied. It’s easy to make and packed with flavor, making it a great choice for both family dinners and impressing guests.
Ingredients
For this creamy and hearty soup, you’ll need:
- 1 lb mild Italian sausage
- 2 lbs Russet potatoes, diced small
- 6 cups low-sodium chicken stock
- 3 cups kale or spinach, finely chopped
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for garnish
Instructions
- Brown the Sausage: Heat a large stockpot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up into crumbles as it cooks. Stir occasionally until browned and no longer pink. Remove the sausage with a slotted spoon, leaving the drippings in the pot.
- Add Potatoes and Stock: Return the sausage to the pot and add diced potatoes, chicken stock, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a boil, then reduce heat to medium. Simmer for 10–12 minutes until potatoes are fork-tender.
- Mash Half the Potatoes: Remove half of the cooked potatoes with a slotted spoon and mash them in a bowl with a fork or potato masher. Stir the mashed potatoes back into the pot to create a creamy texture.
- Add Greens and Cream: Stir in chopped kale or spinach, ensuring it’s fully submerged. Pour in the heavy cream and mix well. Adjust seasoning with salt and pepper. Let the soup simmer for 2–3 minutes until the greens are tender.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with shredded Parmesan cheese, a drizzle of olive oil, and a dash of black pepper.
Notes
- Pro Tips: Use mild sausage for a balanced flavor, or swap it for hot sausage if you prefer more heat. Russet potatoes are ideal for their ability to break down and create creaminess, but Yukon Gold potatoes work too.
- Make it Dairy-Free: Swap the heavy cream for coconut milk for a dairy-free alternative.
- Customize the Greens: Kale, spinach, or even Swiss chard can be used depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired Comfort Food
