Cozy Italian Sausage and Potato Soup is a warm, comforting bowl filled with savory Italian sausage, tender chunks of potato, and a flavorful broth that feels like a hug on a chilly day. It’s the kind of soup that feels hearty but still light enough to enjoy any time you need a little extra comfort in your meal.
I love making this soup when I want something simple but special. The blend of spices in the sausage adds just the right kick, and the potatoes soak up all the delicious flavors. I usually cook it low and slow to let all the ingredients relax and come together, which really brings out the best taste and makes the kitchen smell amazing.
This soup is perfect served with some crusty bread on the side, perfect for dipping and soaking up all that tasty broth. I’ve found it’s a great recipe to make ahead because the flavors get even better the next day, making it one of those go-to meals I always keep in mind when I want comfort food that feels a little extra cozy.
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup, adding great flavor and richness. You can use mild or spicy depending on your taste. For a lighter option, turkey sausage works well too.
Potatoes: Use starchy potatoes like Russets for a creamier texture. Yukon Golds are good if you want them to hold their shape better. Sweet potatoes give a twist if you want to try something new.
Kale or Spinach: Both add a fresh, healthy touch. I prefer kale for its hearty texture, but spinach works if you want something milder and quicker to cook.
Half-and-Half or Heavy Cream: Adds creaminess without being too heavy. Coconut milk can be a good dairy-free alternative if you want a subtle coconut flavor.
How Do I Prevent the Cream from Curdling in the Soup?
Adding cream to hot soup can sometimes cause the cream to separate or curdle. To avoid this, add cream after lowering the heat, and gently warm the soup without boiling.
- Turn the heat to low before adding the cream.
- Stir the soup gently and warm it slowly.
- Avoid boiling after the cream is added, as high heat can cause curdling.
- If you want extra safety, you can temper the cream by mixing a small bit of hot soup into the cream first, then stir it back into the pot.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer a big one to cook all ingredients evenly and easily handle the soup.
- Wooden spoon or ladle – perfect for stirring and serving once everything is ready.
- Knife and cutting board – necessary for chopping onion, garlic, and potatoes efficiently.
- Measuring cups and spoons – to measure out broth, cream, and seasonings accurately.
- Optional: immersion blender – for blending part of the soup if you want a creamier texture, but not required.
Flavor Variations & Add-Ins
- Use spicy chorizo instead of regular sausage for a smoky, bold flavor.
- Add a splash of white wine when cooking the sausage for extra depth.
- Mix in other vegetables like carrots, celery, or bell peppers for extra crunch and color.
- Top with grated Parmesan or shredded mozzarella for a cheesy twist.
Cozy Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil (if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 large potatoes, peeled and diced into chunks
- 2 cups kale or spinach, chopped
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 1 cup half-and-half or heavy cream
For Garnish:
- Fresh parsley, chopped
- Optional: paprika for garnish
How Much Time Will You Need?
This cozy soup comes together in about 40 minutes, including prep and cooking time. Most of the time is simmering the potatoes and melding the flavors, so it’s easy to relax while it cooks.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. If your sausage is lean, add the oil; if not, you can skip it. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
2. Cook the Onion and Garlic:
Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Simmer Potatoes and Broth:
Pour in the chicken broth and bring to a boil. Add the diced potatoes, oregano, salt, pepper, and crushed red pepper flakes if using. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4. Add Greens:
Stir in the chopped kale or spinach and cook until wilted, around 3 to 5 minutes.
5. Finish with Cream:
Lower the heat and gently stir in the half-and-half or heavy cream. Warm the soup without boiling to avoid curdling. Taste and adjust seasoning if needed.
6. Serve and Garnish:
Ladle the soup into bowls and sprinkle with fresh parsley and paprika if you like. Serve hot with crusty bread for dipping and enjoying every cozy spoonful.
Can I Use Frozen Sausage for This Soup?
Yes, but make sure it’s fully thawed before cooking. Thaw the sausage overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps it brown evenly without steaming.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits overnight. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Substitute Potatoes with Other Vegetables?
Yes! Sweet potatoes add a touch of sweetness, while root veggies like carrots or parsnips work well too. Just adjust cooking time based on the vegetable’s tenderness.