This Cozy Italian Sausage and Potato Soup is everything I crave when I want something warm, rich, and deeply satisfying. It’s loaded with flavorful Italian sausage, tender potatoes, and fresh greens all swimming in a creamy, savory broth. It’s the kind of soup that makes me slow down, savor each bite, and feel instantly comforted.

Cozy Italian Sausage and Potato Soup

Why You’ll Love This Recipe

This soup hits the sweet spot between indulgent and wholesome. I make it all in one pot, which means less cleanup and more time to relax. It’s filling enough to be the main course and so customizable—I can spice it up, lighten it down, or bulk it up depending on my mood or pantry situation.

One-pot meal, super convenient
Creamy and savory with just the right texture
Loaded with protein and veggies for a full meal
Great for leftovers and meal prep
Easy to adapt to different diets or flavor preferences

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage – mild or spicy
Potatoes – I prefer Yukon Gold or Russet
Onion and garlic – for a flavorful base
Chicken broth – adds depth and richness
Heavy cream – makes it luxuriously creamy
Kale or spinach – a healthy pop of green
Salt, black pepper, Italian seasoning, red pepper flakes
Olive oil – for sautéing if needed
Parmesan cheese – for that perfect finish

Directions

Step 1: Cook the Sausage & Aromatics
I start by browning the sausage in a large pot or Dutch oven. Once it’s golden and cooked through, I toss in the onions and garlic, letting them soften and release their fragrance.

Step 2: Simmer the Potatoes
Next, I pour in the chicken broth and add the diced potatoes. I bring everything to a boil, then let it simmer for about 15 minutes until the potatoes are fork-tender.

Step 3: Add Cream & Greens
When the potatoes are just right, I stir in the cream and the chopped kale or spinach. I let it all simmer for another five minutes until the greens are tender and the soup has thickened a bit.

Step 4: Season & Serve
I finish by adjusting the seasonings—salt, pepper, and maybe some red pepper flakes. Then I ladle the soup into bowls and top with Parmesan. Crusty bread on the side is a must.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

When I want to switch things up, this soup gives me plenty of room to play:

Dairy-free: I swap heavy cream for unsweetened coconut milk or a dairy-free blend
Vegetarian: I use plant-based sausage and veggie broth
Cheesy: I stir in mozzarella or extra Parmesan for added richness
Extra filling: I sometimes throw in white beans or cauliflower

Storage/Reheating

Store: I keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: If I want to freeze it, I hold off on adding the cream and greens until reheating. It lasts about 3 months in the freezer.
Reheat: On the stovetop over low heat works best—slow and gentle keeps it creamy.

FAQs

Can I make this in a slow cooker?

Yes, I just brown the sausage first, then add everything except the cream and greens to the slow cooker. I let it cook on low for 6–8 hours, and stir in the cream and greens just before serving.

Can I use sweet potatoes instead of regular ones?

Definitely! I like how sweet potatoes add a subtle sweetness and an earthy flavor to the soup.

How do I thicken the soup if I want it heartier?

I mash a few of the potatoes right in the pot before adding the cream. If I want it even thicker, I make a quick cornstarch slurry (1 tbsp cornstarch with 2 tbsp water) and stir that in.

What’s the best sausage for this soup?

I love using a mix of mild and spicy Italian sausage for balance. Sometimes, I’ll even use a smoked sausage for added depth.

Can I make this soup lighter?

Absolutely. I swap heavy cream for half-and-half or whole milk, and it still turns out delicious and creamy.

Conclusion

When I want something warm, comforting, and quick, this Cozy Italian Sausage and Potato Soup always delivers. It’s hearty enough for a main meal, easy to make on a busy weeknight, and just as tasty the next day. Whether I’m serving it to guests or just feeding myself, this soup feels like a hug in a bowl.