Go Back
Creamy Italian sausage and potato soup in a bowl topped with Parmesan cheese and wilted kale

Cozy Italian Sausage and Potato Soup

A creamy, hearty one-pot Italian sausage and potato soup packed with savory sausage, tender Yukon Gold potatoes, and wilted kale in a rich creamy broth. Ready in 35 minutes and perfect for busy weeknight dinners.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy, bulk or casings removed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups potatoes diced, Yukon Gold or Russet
  • 4 cups chicken broth low-sodium recommended
  • 1 cup heavy cream or half-and-half for a lighter version
  • 2 cups kale or spinach chopped
  • 0.5 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.25 tsp crushed red pepper flakes optional, for heat
  • 1 tbsp olive oil only if needed for sauteing
  • 0.5 cup grated Parmesan cheese for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it apart with a spoon as it browns. Leave a little grease behind for flavor and drain the rest.
  2. Add the diced onion to the pot and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and bring to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are completely fork-tender.
  4. Lower the heat before adding dairy. Stir in the heavy cream and chopped kale or spinach. Simmer gently for 5 more minutes until the greens are wilted and the soup is silky. Do not boil vigorously after adding the cream.
  5. Taste and season with salt, black pepper, and red pepper flakes if using. Ladle into bowls, garnish with grated Parmesan cheese, and serve warm with crusty bread.

Notes

For extra creaminess, lightly mash a few potatoes in the pot before adding the cream. Use low-sodium broth to control salt, especially with salty sausage. Soup keeps in the fridge for up to 4 days. Freeze without cream for up to 3 months and add cream fresh when reheating. Reheat gently on the stovetop over low heat to prevent curdling.