Creamy Italian Sausage and Potato Soup

If comfort had a flavor, this soup would be it.

This Creamy Italian Sausage & Potato Soup is rich, hearty, and loaded with flavor — the kind of soup you crave when the weather turns cool or you want a meal that feels like a hug in a bowl. Inspired by classic Zuppa Toscana-style recipes, this version adds a little twist: a spoonful of sun-dried tomato paste for depth and baby kale for a rustic, nutrient-rich finish.

It’s weeknight-friendly, meal-prep approved, and easy to make in one pot.

• Why You'll Love This Recipe:

  • Creamy, savory broth with just the right amount of richness

  • Hearty chunks of potato and Italian sausage in every bite

  • Baby kale adds texture and nutrients (no soggy greens here!)

  • Sun-dried tomato paste deepens the flavor without overpowering

  • Naturally gluten-free and easily made dairy-free

• Final Thoughts:

  This Creamy Italian Sausage & Potato Soup is a cool-weather staple you'll come back to over and over. With minimal effort and maximum flavor, it strikes the perfect balance of rich, cozy, and soul-soothing — plus it’s packed with protein and hearty veggies.

  Keep this one in your rotation for chilly nights, meal prep Sundays, or when you just need a pick-me-up in a bowl.

Yield: 4-6 servings

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Creamy Italian Sausage and Potato Soup

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

If comfort had a flavor, this soup would be it.

This Creamy Italian Sausage & Potato Soup is rich, hearty, and loaded with flavor — the kind of soup you crave when the weather turns cool or you want a meal that feels like a hug in a bowl. Inspired by classic Zuppa Toscana-style recipes, this version adds a little twist: a spoonful of sun-dried tomato paste for depth and baby kale for a rustic, nutrient-rich finish.

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Ingredients

Main Ingredients

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 tbsp olive oil (if sausage is lean)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp sun-dried tomato paste (or 2 finely chopped sun-dried tomatoes in oil)
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• 4 cups yukon gold or red potatoes, diced (leave skin on for rustic feel)
• 1 large carrot, peeled and sliced (optional)
• 4 cups chicken broth
• 1 cup water
• Salt & pepper to taste

To Finish

• 1 cup heavy cream (or ¾ cup half and half)
• 2 cups baby kale (or chopped spinach or parsley)
• Grated parmesan for serving

Instructions

1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through (6–8 mins). Remove excess grease if needed.
2. Add diced onion and cook until soft (3–4 mins). Stir in garlic, sun-dried tomato paste, Italian seasoning, and red pepper flakes. Cook 1 more minute until fragrant.
3. Add potatoes, carrots (if using), chicken broth, and water. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, or until potatoes are fork-tender.
4. Lower heat. Stir in heavy cream and baby kale. Simmer uncovered for 2–3 minutes, just until kale is wilted and soup is warmed through. Adjust seasoning if needed.
5. Ladle into bowls and top with grated parmesan and extra chili flakes if you like heat. Serve with crusty bread or garlic toast for dipping.

Notes

Dairy-free option: Use coconut milk or unsweetened oat cream instead of heavy cream.

Extra protein: Stir in cooked white beans or top with a poached egg.

Make ahead: Soup tastes even better the next day. Just reheat gently to keep the cream from separating.

Spicy version: Use hot Italian sausage and double the chili flakes.

Nutrition Facts

Calories

758

Fat

64 g

Sat. Fat

28 g

Carbs

22 g

Fiber

3 g

Net carbs

19 g

Sugar

6 g

Protein

24 g

Sodium

1996 mg

Cholesterol

163 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.