Cozy Italian Sausage and Potato Soup is the kind of dish I reach for when I need something hearty, warming, and full of bold, comforting flavor. With tender potatoes, savory sausage, and a rich, creamy broth, this soup is like a warm hug in a bowl. Whether it’s a chilly evening or a lazy weekend lunch, this one-pot wonder never fails to satisfy.
Why You’ll Love This Recipe
I love this recipe because it’s simple, flavorful, and fills the house with incredible aromas as it simmers. The combination of Italian sausage and creamy potatoes is pure comfort, and the addition of garlic, herbs, and leafy greens makes it feel balanced and wholesome. It’s an easy, cozy meal that tastes like something I’d get from a countryside trattoria — but made right in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Italian sausage (mild or spicy, casing removed)
Russet or Yukon Gold potatoes, diced
Onion, chopped
Garlic, minced
Celery, chopped (optional)
Carrots, sliced (optional)
Chicken broth or vegetable broth
Heavy cream or half-and-half
Olive oil
Salt
Black pepper
Crushed red pepper flakes (optional, for heat)
Dried oregano or Italian seasoning
Fresh spinach or kale (optional)
Fresh parsley (for garnish)
Grated Parmesan cheese (for topping, optional)
Directions
Cook the sausage:
I heat olive oil in a large pot over medium heat, then brown the sausage, breaking it up as it cooks. Once it’s fully cooked, I remove it from the pot and set it aside.
Sauté the vegetables:
In the same pot, I add a bit more oil if needed and sauté the onions (and celery/carrots if using) until soft. I add the garlic and cook for another minute.
Simmer the potatoes:
I stir in the diced potatoes, broth, dried herbs, salt, pepper, and a pinch of red pepper flakes. I bring it to a boil, then reduce the heat and simmer for 12–15 minutes until the potatoes are fork-tender.
Add sausage and cream:
I return the sausage to the pot and pour in the cream or half-and-half. I let the soup simmer gently for another 5–10 minutes to thicken slightly and bring all the flavors together.
Stir in greens (optional):
I add a handful of spinach or chopped kale at the end, just until wilted.
Serve:
I ladle the soup into bowls and top with chopped parsley and grated Parmesan if I want an extra savory finish.
Servings and timing
This recipe serves 4–6 and takes about 40–45 minutes from start to finish.
Variations
Sometimes I use turkey or chicken sausage for a lighter version. I’ve also added white beans or cannellini beans for extra protein and heartiness. For a dairy-free version, I use unsweetened coconut milk instead of cream — it’s still rich and delicious.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or microwave in short bursts. If the soup thickens too much, I just add a splash of broth or water to loosen it. This soup also freezes well — I let it cool, then freeze in portions for up to 2 months.
FAQs
Can I use pre-cooked sausage?
Yes, but I prefer raw Italian sausage because it releases more flavor into the soup. If using cooked sausage, I slice and brown it briefly for better texture.
What kind of potatoes work best?
I like Yukon Gold for a creamy texture or Russets for a heartier feel. Red potatoes work too but hold their shape more.
Is this soup spicy?
It depends on the sausage and whether I add red pepper flakes. I use mild sausage for less heat, or spicy if I want a kick.
Can I make it in a slow cooker?
Yes — I brown the sausage first, then add everything (except cream and greens) to the slow cooker. I cook on low for 6–7 hours or high for 3–4, then stir in cream and greens just before serving.
Can I make it ahead?
Definitely. I often make it a day early — the flavors get even better as it sits. Just reheat gently and stir before serving.
Conclusion
Cozy Italian Sausage and Potato Soup is a comforting, flavorful bowl of goodness that I love making all season long. With simple ingredients and soul-warming depth, this soup has earned its spot as a staple in my kitchen. Whether I’m feeding family, friends, or just myself on a quiet evening, it’s always a satisfying and heartwarming choice.
Cozy Italian Sausage and Potato Soup is a creamy, hearty one-pot meal made with savory sausage, tender potatoes, and aromatic herbs. This comforting soup is perfect for chilly days and packed with flavor and warmth.
Ingredients
1 lb Italian sausage (mild or spicy, casing removed)
1.5 lbs Russet or Yukon Gold potatoes, diced
1 medium onion, chopped
3 cloves garlic, minced
2 celery stalks, chopped (optional)
2 carrots, sliced (optional)
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
2 tbsp olive oil
Salt and black pepper to taste
1/2 tsp crushed red pepper flakes (optional)
1 tsp dried oregano or Italian seasoning
2 cups fresh spinach or chopped kale (optional)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up. Remove and set aside.
In the same pot, add more oil if needed. Sauté onion (plus celery and carrots if using) until soft, about 5 minutes. Add garlic and cook 1 more minute.
Stir in diced potatoes, broth, dried herbs, salt, pepper, and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes until potatoes are fork-tender.
Return sausage to the pot and stir in cream or half-and-half. Simmer for 5–10 more minutes to meld flavors.
Add spinach or kale and cook just until wilted.
Ladle soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired.
Notes
Use turkey or chicken sausage for a lighter version.
For added protein, stir in white beans or cannellini beans.
Substitute unsweetened coconut milk for a dairy-free alternative.
This soup freezes well in individual portions for future meals.
