Fall calls for a big pot of something warm, and this Creamy Sausage and Potato Soup is exactly what I make when the weather turns cool.
It is inspired by the Zuppa Toscana you may know from Olive Garden, with savory Italian sausage, tender potatoes, and fresh kale in a rich, creamy broth.
It is ready in just 35 minutes, which makes it perfect for busy weeknights.
It is also a great pick for meal prep, since the leftovers taste just as good the next day.
You only need a handful of simple ingredients and one pot.
Here is everything you need to know to make it at home.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Creamy Sausage and Potato Soup
This soup checks every box for a cozy, satisfying dinner.
The Italian sausage brings bold flavor, the potatoes make it hearty, and the kale adds a slightly earthy note that balances the velvety cream broth.
- Quick and easy: It is ready in 35 minutes, so it fits even the busiest evenings.
- Hearty and filling: You get protein, potatoes, and greens in one bowl.
- One-pot wonder: Everything cooks in a single pot, which means less cleanup.
- Crowd-pleaser: Kids and adults both love the comforting flavors.
- Customizable: You can swap the sausage, the greens, or the cream to suit your taste.
- Perfect for fall: It is warm, cozy, and full of seasonal comfort.
You might also enjoy: Italian Sausage Soup Recipe
Ingredients
This recipe uses simple, everyday ingredients, and most of them are probably already in your kitchen.
Mild or spicy Italian sausage both work well, so choose the heat level your family likes. A good chicken broth makes a big difference in the final flavor, and the kale pairs beautifully with the creamy base, just like in my kale and roasted butternut squash salad.
- 1 lb Italian sausage, mild or spicy
- 4 medium potatoes, cubed (Yukon Gold or Russet)
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups kale, stems removed and leaves chopped
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- Grated Parmesan, for garnish (optional)
Kitchen Equipment Needed
You only need a few basic tools to make this soup, and you probably own all of them already.
A heavy pot holds heat evenly, which helps the sausage brown nicely and keeps the cream from scorching.
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
Read Also: Potato Bacon Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups like this one in my own kitchen.
None of them are required, but each one makes the process a little easier or the flavor a little better.
1. Lodge Enameled Cast Iron Dutch Oven
I reach for my enameled Dutch oven whenever I make soup, because it holds steady heat and browns sausage beautifully.
The heavy lid also keeps the potatoes simmering evenly. It goes from stovetop to table, and cleanup is simple.
2. Victorinox Fibrox Pro Chef’s Knife
Cubing potatoes into even pieces is the most important prep step in this recipe, and a sharp knife makes it fast and easy.
This knife is lightweight, comfortable, and stays sharp through lots of chopping. It is a great value for the quality.
3. Johnsonville Mild Italian Sausage
Sausage is the flavor base of this soup, so the quality matters.
This one is well seasoned and browns into flavorful crumbles that season the whole pot. It is a reliable choice if you want a kid-friendly, mild version.
4. OXO Good Grips Potato Masher
If you like a thicker soup, mashing a few potatoes right in the pot is the easiest trick.
This masher has a comfortable grip and breaks potatoes down quickly without turning the whole soup into puree.
It is also handy for mashed potatoes all year long.
If you love cooking in one pot, you will also like my Italian sausage tortellini made the same way.
Step-by-Step Instructions: How to Make Creamy Sausage and Potato Soup
This recipe is simple, but I have broken it into detailed steps so it is foolproof, even for beginners.
Read through the steps once before you start, and you will be ready to cook with confidence.
1. Prep Your Ingredients
- Rinse and scrub 4 medium potatoes under cool running water. Yukon Gold or Russet potatoes both work well.
- Place the potatoes on a cutting board and cut them into bite-sized cubes, about ½ inch each. Keeping them the same size helps them cook at the same rate.
- Peel and dice 1 medium onion into small, even pieces.
- Remove the tough stems from the kale by running your fingers down the stem and pulling the leaves away. Roughly chop the leaves until you have 2 cups.
- Measure out 4 cups of chicken broth and 1 cup of heavy cream, and set them near the stove.
- Having everything ready before you turn on the heat keeps the cooking process smooth and stress-free.
2. Cook the Sausage
- Place a large pot or Dutch oven over medium heat and add 2 tablespoons of olive oil. Let it warm for about 1 minute until it shimmers.
- Add 1 lb of Italian sausage. If it comes in casings, remove them first.
- Break the sausage into small pieces with a wooden spoon as it cooks.
- Stir occasionally and cook for 5 to 7 minutes, until the sausage is browned and no longer pink.
- If there is a lot of excess fat in the pot, spoon some of it out and leave about 1 tablespoon behind for flavor.
3. Sauté the Onion
- Add the diced onion directly to the pot with the cooked sausage.
- Stir well so the onion is coated in the savory drippings.
- Cook for 3 to 4 minutes, stirring often, until the onion softens and turns translucent.
- Keep stirring so nothing sticks or burns, and scrape up any browned bits from the bottom of the pot.
- This step builds the flavor base of the soup, so do not rush it.
4. Add the Potatoes and Broth
- Add the cubed potatoes to the pot and stir to combine with the sausage and onion.
- Pour in 4 cups of chicken broth and stir again, making sure the potatoes are fully submerged.
- Raise the heat to medium-high and bring the mixture to a boil.
- Reduce the heat to low to maintain a gentle simmer, then cover the pot.
- Cook for 10 to 12 minutes, until the potatoes are fork-tender but not mushy.
- Test one cube by piercing it with a fork. It should slide in easily.
5. Stir in the Cream and Kale
- Once the potatoes are tender, pour in 1 cup of heavy cream and stir gently to combine.
- Add the chopped kale and stir until it is mixed into the broth.
- Let the soup simmer uncovered for 3 to 5 minutes, until the kale wilts and the soup thickens slightly.
- Keep the heat low so the cream does not boil hard, which can cause it to separate.
- Taste the soup and add salt and black pepper as needed. Sausage and broth are already salty, so season gradually.
6. Serve and Enjoy
- Ladle the hot soup into bowls.
- Garnish each bowl with a sprinkle of black pepper or a little grated Parmesan if you want to treat yourself.
- Serve right away so you can enjoy the creamy, comforting texture at its best.
You might also enjoy: Cream of Potato Soup Recipe
Tips for The Best Creamy Sausage and Potato Soup
A few small details make this soup turn out perfectly every time.
If you like a thicker texture, a potato masher is the easiest tool for the job. The same simple approach to a creamy broth works in my chicken gnocchi soup too.
- Choose the right sausage: Mild Italian sausage is great for a family-friendly flavor, while spicy sausage adds a nice kick.
- Cut potatoes evenly: Uniform cubes cook at the same rate, so you avoid mushy or undercooked pieces.
- Do not skip the kale: It adds texture and nutrients, but do not overcook it. It should be tender, not soggy.
- Adjust the creaminess: For a thicker soup, reduce the chicken broth to 3½ cups or mash a few potatoes before adding the cream.
- Taste as you go: Season gradually and taste before serving to balance the flavors.
Serving Suggestions
This soup is a full meal on its own, but a few simple sides make it even more satisfying.
Its creamy, hearty nature pairs beautifully with crusty bread or a fresh salad, which makes it perfect for a cozy fall dinner.
- Serve with a slice of warm, crusty bread for dipping.
- Pair with a crisp apple and feta salad for a refreshing contrast.
- Add a side of buttermilk cornbread for a Southern-inspired meal.
- Top with a sprinkle of Parmesan cheese or croutons for extra texture.
- Enjoy with a glass of chilled white wine or warm apple cider.
Pair it with: Skillet Cornbread
Variations of Creamy Sausage and Potato Soup
This recipe is flexible, so feel free to change it based on your pantry or your family’s taste.
I love using it as a base, much like I do in my ham and potato soup, by swapping a few key ingredients.
- Swap the sausage: Use turkey sausage or chorizo for a different flavor.
- Change the greens: Substitute spinach or Swiss chard for a milder taste.
- Make it dairy-free: Replace the heavy cream with coconut milk for a creamy, dairy-free version.
- Add veggies: Toss in carrots, celery, or mushrooms for extra heartiness.
- Spice it up: Add red pepper flakes or a dash of hot sauce for a fiery kick.
Storage and Reheating
This soup stores beautifully, which makes it great for meal prep and leftovers.
Let it cool for a bit before packing it up so it chills evenly in the fridge.
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of chicken broth if it thickens too much.
- Avoid boiling: Heat it gently so the cream does not curdle.
Read Also: Baked Potato Soup Recipe
Nutritional Facts
Here is the approximate nutrition information for one serving, based on 6 servings.
Keep in mind these numbers are estimates and will vary with the brands and ingredients you use.
- Calories: 450 kcal
- Protein: 15g
- Fat: 32g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 3g
- Sodium: 900mg
If you want a lighter bowl, my carrot ginger soup is a lovely option on the side.
Health Benefits of Key Ingredients
This soup is not only delicious, it is also made with ingredients that offer real nutritional value.
From protein-rich sausage to nutrient-dense kale, each component adds something special to your bowl.
- Italian sausage: Provides protein for muscle repair and energy.
- Potatoes: Rich in potassium and vitamin C, which support heart health and immunity.
- Kale: Loaded with vitamins A, C, and K, plus antioxidants for overall wellness.
- Chicken broth: Hydrating, and may support digestion and joint health.
- Onion: Contains antioxidants and anti-inflammatory compounds.
For more greens, try: Spinach Soup Recipe
FAQs About Creamy Sausage and Potato Soup
1. Can I make this soup in a slow cooker?
Yes! Brown the Italian sausage and sauté the onion first, then add them to a slow cooker with the potatoes and chicken broth.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then stir in the cream and kale 15 minutes before serving.
If you love slow cooker soups, you will enjoy my crockpot cabbage roll soup too.
2. Can I use a different type of potato?
Absolutely. Yukon Gold potatoes are creamy and hold their shape well, but Russet or red potatoes work too.
Just make sure they are cut into uniform pieces for even cooking.
3. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth and Italian sausage are gluten-free.
Always check the labels to be sure.
4. Can I make this soup vegetarian?
You can swap the Italian sausage for a plant-based sausage and use vegetable broth instead of chicken broth.
The rest of the recipe stays the same.
5. How can I make the soup less rich?
To lighten it up, use half-and-half or whole milk instead of heavy cream.
You can also reduce the cream to ½ cup and add an extra ½ cup of chicken broth.
Creamy Sausage and Potato Soup
Ingredients
- 1 lb Italian sausage 453g, mild or spicy, casings removed if needed
- 4 medium potatoes Yukon Gold or Russet, about 2 lbs or 900g, cubed into ½-inch pieces
- 1 medium onion diced
- 4 cups chicken broth 960ml
- 1 cup heavy cream 240ml
- 2 cups kale stems removed and leaves chopped
- 2 tablespoons extra virgin olive oil
- salt and black pepper to taste
- grated Parmesan for garnish, optional
Equipment
- Large pot or Dutch oven A heavy pot holds heat evenly, which helps the sausage brown nicely and keeps the cream from scorching.
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle For serving
Method
- Rinse and scrub the potatoes, then cut them into bite-sized ½-inch cubes. Peel and dice the onion, remove the kale stems and roughly chop the leaves, and measure out the broth and cream.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, break it into small pieces with a wooden spoon, and cook for 5 to 7 minutes until browned and no longer pink. Spoon out excess fat, leaving about 1 tablespoon behind.
- Add the diced onion to the pot and stir to coat in the drippings. Cook for 3 to 4 minutes, stirring often, until softened and translucent, scraping up any browned bits from the bottom.
- Add the cubed potatoes and stir to combine. Pour in the chicken broth, making sure the potatoes are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes until the potatoes are fork-tender.
- Pour in the heavy cream and stir gently. Add the chopped kale and stir until mixed in. Simmer uncovered for 3 to 5 minutes until the kale wilts and the soup thickens slightly, keeping the heat low so the cream does not boil. Season with salt and black pepper to taste.
- Ladle the hot soup into bowls and garnish with black pepper or grated Parmesan if desired. Serve right away.
Nutrition
Notes
- Choose the right sausage: Mild Italian sausage is great for a family-friendly flavor, while spicy sausage adds a nice kick.
- Cut potatoes evenly: Uniform ½-inch cubes cook at the same rate, so you avoid mushy or undercooked pieces.
- Do not skip the kale: It adds texture and nutrients, but do not overcook it. It should be tender, not soggy.
- Adjust the creaminess: For a thicker soup, reduce the chicken broth to 3½ cups or mash a few potatoes with a potato masher before adding the cream.
- Taste as you go: Sausage and broth are already salty, so season gradually and taste before serving.
- Storage: Store in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth if it thickens too much, and avoid boiling so the cream does not curdle.
- Slow cooker method: Brown the sausage and sauté the onion first, then add to a slow cooker with the potatoes and broth. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then stir in the cream and kale 15 minutes before serving.
- Variations: Swap the sausage for turkey sausage or chorizo, use spinach or Swiss chard instead of kale, replace heavy cream with coconut milk for a dairy-free version, or add carrots, celery, or mushrooms for extra heartiness.
- Make it gluten-free: This recipe is naturally gluten-free as long as your chicken broth and Italian sausage are gluten-free. Always check the labels.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Creamy Sausage and Potato Soup is the ultimate fall comfort food, warm, hearty, and full of flavor.
It is easy enough for beginners and impressive enough to serve at a cozy dinner.
With savory sausage, tender potatoes, and fresh kale in a creamy broth, it is a bowl that brings everyone to the table.
Give it a try this week, and feel free to make it your own with the variations above.
If you make it, I would love to hear how it turned out in the comments below. Share it with a friend who loves a good bowl of soup too.
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