Creamy Italian Sausage & Potato Soup
You know that feeling when you walk in from a chilly day and the house smells like something warm, rich, and totally irresistible? That’s exactly what this soup brings to the table—literally! Creamy Italian Sausage & Potato Soup reminds me of those cozy evenings where dinner had to be quick, satisfying, and a little bit indulgent. The spicy kick from the sausage, the hearty bite of tender potatoes, and that luscious creamy broth all come together like a warm hug in a bowl. I can’t wait to show you how easy it is to make this magic happen in your own kitchen—it’s comfort food at its finest!
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
For the Main Dish:
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced (about 4 cups)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: 1/4 teaspoon crushed red pepper flakes for extra heat
- Fresh parsley or basil, chopped for garnish
How I Make It
Step 1:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add the Italian sausage. Break it up into bite-sized pieces with your spoon while it browns until fully cooked and golden (about 6-8 minutes). This step develops that deep, savory flavor we want—don’t rush it!
Step 2:
Remove the sausage with a slotted spoon and set it aside. In the same pot, add the diced onion and sauté until soft and translucent, about 4-5 minutes. Toss in the minced garlic and cook for just another 30 seconds to wake up those fragrant oils.
Step 3:
Now, dump in your potatoes and stir them around for a minute. Pour in the chicken broth, then sprinkle the dried oregano and basil plus salt and pepper. Bring everything to a simmer, cover, and let cook for 15-20 minutes or until the potatoes are tender when poked with a fork.
Step 4:
Once potatoes are fork-tender, use a potato masher or the back of a spoon to lightly mash some of the potatoes against the pot’s side—this releases starch and thickens the soup naturally. Leave some chunks for texture, don’t overdo it!
Step 5:
Return the cooked sausage to the pot, then stir in the heavy cream. Heat gently for a few more minutes, but don’t let it boil—this keeps the cream from curdling. Taste and adjust seasoning with more salt, pepper, or crushed red pepper flakes if you like a little extra kick.
Step 6:
Serve the soup hot, garnished with fresh parsley or basil for a pop of color and freshness. Maybe grab some crusty bread to scoop up all that creamy goodness!
Variations & Tips
- Swap russet potatoes for Yukon Gold for a slightly waxier texture.
- For a lower-fat version, use half-and-half instead of heavy cream or coconut milk for a dairy-free option.
- Add chopped kale or spinach in Step 5 for some greens and extra nutrients.
- If you love spice, stir in a teaspoon of smoked paprika or a dash of cayenne pepper.
- Don’t have Italian sausage? Ground pork seasoned with fennel and garlic works well too.
- If soup is too thick, thin it out with a splash of broth or water while reheating.
How I Like to Serve It
This soup is a star come fall and winter—it pairs perfectly with a simple green salad or garlic bread. On chilly nights, I love serving it with a glass of red wine or something bubbly to balance the richness. It also makes a fantastic meal prep option, warming up beautifully for lunches through the week.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove, adding a splash of broth or cream to keep it silky.
Closing: This Creamy Italian Sausage & Potato Soup is everything you want in a cozy bowl — hearty, flavorful, and ridiculously easy to make!