If you’re searching for a soul-warming dish that effortlessly combines comfort and flavor, this Creamy Potato and Sausage Soup Recipe is an absolute must-try. Picture tender chunks of russet potatoes swimming in a luscious, velvety broth enriched with savory Italian sausage and fresh spinach. Every spoonful bursts with hearty richness and a depth of flavor that makes it perfect for any day you want to cozy up with something truly satisfying. Whether it’s a chilly evening or a casual family dinner, this soup delivers that perfect balance of creamy, meaty, and fresh elements that everyone will love.
Ingredients You’ll Need
This recipe brings together simple yet essential ingredients that each play a crucial role in crafting the soup’s amazing flavor and comforting texture. From the spicy richness of the sausage to the creamy smoothness from the heavy cream, every element works in harmony to create a beautiful balance on your palate.
- 1 pound Italian sausage (mild or spicy, casings removed): Provides a rich, flavorful base that gives the soup its heartiness and a perfectly savory kick.
- 1 tablespoon olive oil: Helps brown the sausage and gently sauté the vegetables for a depth of flavor.
- 1 medium onion (diced): Adds subtle sweetness and aromatic depth to the broth.
- 2 carrots (peeled and sliced): Contribute natural sweetness and vibrant color.
- 2 celery stalks (sliced): Bring a mild, refreshing crunch and classic soup flavor foundation.
- 3 cloves garlic (minced): Infuses the broth with a beautifully warm and fragrant aroma.
- 5 cups chicken broth: The flavorful liquid base that ties all ingredients together.
- 4 medium russet potatoes (peeled and diced): Make the soup thick and creamy once cooked, providing comfort and substance.
- 1 teaspoon dried thyme: Adds an earthy, herbal note that complements the sausage perfectly.
- 1 teaspoon dried oregano: Brings a touch of Italian flair and aromatic depth.
- 1/2 teaspoon salt (or to taste): Balances and enhances all the other flavors.
- 1/2 teaspoon black pepper: Gives a subtle heat that wakes up your taste buds.
- 1 cup heavy cream: Creates that irresistibly creamy texture that makes every bite silky smooth.
- 2 cups fresh spinach (chopped): Adds a refreshing green vibrancy and important nutrients without overpowering the flavor.
- 1/4 cup Parmesan cheese (grated): Offers a salty, nutty finish and enriches the creaminess.
- Fresh parsley for garnish: Brings a fresh pop of color and a hint of herbal brightness at the end.
How to Make Creamy Potato and Sausage Soup Recipe
Step 1: Brown the Sausage
Start with heating the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Let it brown beautifully, which should take about 5 to 6 minutes. This step is key because browning the sausage enhances its flavor, creating a savory backbone for your soup. Once browned, remove the sausage with a slotted spoon and set it aside for later.
Step 2: Sauté the Vegetables
Next, toss the diced onion, carrots, and celery into the same pot. Sauté them for around 5 minutes until they soften and develop a subtle sweetness. Then stir in the minced garlic and cook for one more minute to awaken the soup with that wonderful garlic aroma. This combination builds the foundational flavors that make the soup so inviting.
Step 3: Simmer the Soup Base
Pour in the chicken broth and add the diced potatoes, dried thyme, oregano, salt, and black pepper. Bring this mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15 to 20 minutes, or until the potatoes turn wonderfully tender and just start to melt into the broth. This slow cooking infuses every bite with layers of comforting goodness.
Step 4: Finish with Cream and Greens
Return the cooked sausage to the pot and stir in the heavy cream, chopped spinach, and grated Parmesan cheese. Allow it to cook for an additional 2 to 3 minutes until the spinach wilts and the soup becomes beautifully creamy. The cheese melts into the broth, deepening the flavor and silky texture. Give the soup a taste and adjust seasoning as needed—you want each spoonful to be perfectly balanced.
How to Serve Creamy Potato and Sausage Soup Recipe
Garnishes
A sprinkle of fresh parsley right before serving adds a vibrant pop of green and a touch of herbal brightness that beautifully contrasts the soup’s rich creaminess. You could also try a little extra grated Parmesan on top for some added salty flair.
Side Dishes
This soup is wonderfully satisfying on its own but pairs beautifully with crusty bread or a warm baguette to soak up every last drop. A simple side salad with a tangy vinaigrette can cut through the richness, creating a well-rounded meal perfect for any time.
Creative Ways to Present
For a fun twist, serve this Creamy Potato and Sausage Soup Recipe in mini bread bowls or hollowed-out small pumpkins during fall gatherings. You can also add a drizzle of chili oil or a dollop of sour cream to create contrast in texture and flavor, making your meal look as exciting as it tastes.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making leftovers taste arguably better than the first day. Just be sure to cool the soup before refrigerating to keep it fresh.
Freezing
To freeze, let the soup cool completely and transfer it into freezer-safe containers. Freeze for up to 2 months. Keep in mind that the texture of the cream might change slightly, but stirring well upon reheating will bring it back to a silky consistency.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to prevent the cream from separating. If it thickens too much, just add a splash of broth or water to loosen it up. This easy reheating method keeps your Creamy Potato and Sausage Soup Recipe tasting fresh and comforting every time.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and will still deliver good flavor, although the soup might be a bit lighter in richness. Make sure to choose a seasoned turkey sausage to keep that bold taste.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream with coconut milk or a non-dairy cream alternative. Just be aware that this will subtly change the flavor profile but keep the creaminess intact.
Can I prepare this recipe in a slow cooker?
Definitely! Brown the sausage and sauté the veggies first, then add everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the spinach, cream, and Parmesan at the very end to maintain their texture and flavor.
What’s the best way to dice potatoes so they cook evenly?
Try to cut the potatoes into uniform, bite-sized cubes, approximately 1/2 to 3/4 inch pieces. This ensures they cook through evenly within the simmering time frame without turning mushy.
Can I add other vegetables to this soup?
Of course! Feel free to toss in some frozen peas or corn for a pop of sweetness, or add kale in place of spinach for a slightly earthier taste. Just add these towards the end of cooking to keep their texture vibrant.
Final Thoughts
There is just something incredibly satisfying about this Creamy Potato and Sausage Soup Recipe that feels like a warm hug on a chilly day. It’s straightforward to make, filled with layers of bold and comforting flavors, and versatile enough for any season. I promise once you make it, it’ll become a favorite you’ll reach for time and time again. So grab your ingredients, get cooking, and enjoy every delicious spoonful of this cozy, hearty soup!
Print
Creamy Potato and Sausage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Description
This creamy potato and sausage soup is a hearty and comforting dish perfect for chilly days, combining flavorful Italian sausage with tender potatoes, fresh vegetables, and a rich creamy broth enriched with Parmesan cheese and spinach.
Ingredients
Sausage and Vegetables
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
Soup Base
- 5 cups chicken broth
- 4 medium russet potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Finishing Touches
- 1 cup heavy cream
- 2 cups fresh spinach (chopped)
- 1/4 cup Parmesan cheese (grated)
- Fresh parsley for garnish
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces until browned, about 5–6 minutes. Remove the cooked sausage with a slotted spoon and set aside.
- Sauté Vegetables: To the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables soften. Then stir in the minced garlic and cook for an additional 1 minute, allowing the flavors to develop.
- Add Broth and Potatoes: Pour in the chicken broth, then add peeled and diced russet potatoes along with dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 15–20 minutes until the potatoes are tender.
- Combine Sausage and Cream: Return the browned sausage to the pot. Stir in the heavy cream, chopped spinach, and grated Parmesan cheese, cooking for 2–3 minutes more until the spinach wilts and the soup becomes creamy.
- Season and Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley before serving to add a bright, fresh flavor.
Notes
- For a lighter version of this soup, substitute half-and-half or whole milk for the heavy cream.
- Kale can be used instead of spinach for a slightly different texture and flavor.
- This soup tastes even better the next day as the flavors meld together, making it excellent for leftovers.
