Name: Cozy Italian Sausage and Potato Soup – Easy & Hearty!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy, casings removed); 1 tbsp olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 4 cups russet potatoes, peeled and diced; 3 carrots, sliced; 4 cups low-sodium chicken broth; 1 cup chopped kale or spinach; 1/2 cup heavy cream; 1 tsp dried Italian herbs; Salt and black pepper, to taste

Let Me Tell You About This Soup…

Okay, so you know how sometimes it just feels like the universe is begging you to put on some fuzzy socks and make something warm? That was me last fall, staring at an almost-empty fridge, half-heartedly dodging the guilt over a lonely potato in the crisper. And, well, this Cozy Italian Sausage and Potato Soup was basically born form that very moment. Picture this: rain pelting the windows, I swear the dog sighing at me for not turning on the oven. I fumbled around with what I had (which wasn’t much), threw in some sausage, a good handful of potatoes, and whatever greens looked vaguely edible. Shockingly? Huge hit. My family still brings up “that rainy night soup” whenever I mention making it. Oh, and if you hear an odd bubbling noise, that’s probably just my stomach. Or maybe it’s the soup. Hard to say!

Cozy Italian Sausage and Potato Soup – Easy & Hearty!

Why I Always Come Back to This

I make this soup when the week feels about three days too long, or when my kids are getting that wild look in their eyes that says, “If you make us eat leftover salad again, we riot.” My family goes crazy for this because it’s hearty (and nobody complains about sausage!). Actually, I used to stress about getting the exact right sausage, but now I know – doesn’t really matter. Plus, it’s all in one pot. (Also a killer way to use up those potatoes that look suspiciously sprouted. No judgment.) The only tricky part? Not eating all the sausage before it gets near the soup…I swear, I need more self-control around Italian sausage.

Here’s What You’ll Need

1 lb (about 450g) Italian sausage – sweet, spicy, or a mix. I sometimes use turkey sausage if I’m feeling “responsible” (doesn’t happen often).
About 4-5 potatoes – any kind will do! Yukon Gold are nice & creamy, Russets make it starchier; sometimes I just mix whatever’s rolling around the pantry.
1 medium yellow onion, chopped – but you could absolutely swap in leeks or even shallots if you’re fancy (I’m usually not).
3 cloves garlic, minced – or a big spoonful of that pre-minced jar stuff if you’re in a pinch. Nobody’s judging.
5–6 cups chicken broth (or veggie broth, I guess, though I always end up reaching for chicken; homemade tastes best but box is totally fine)
1–2 cups chopped kale or spinach. My grandmother would insist on kale, but I ignore her and use spinach when it needs using up.
Half a cup heavy cream, optional – makes it extra cozy, but you can skip for a lighter version.
Salt & black pepper, to taste
A pinch of red pepper flakes (if you want it to have that little tickle at the back of your throat)
A little grated Parmesan for serving (I keep the pre-grated kind in my fridge for just this purpose, but real Parm is lovely if you’ve got it)

How I Actually Make This (More or Less)

Brown the sausage: Toss your sausage into a large soup pot or Dutch oven over medium heat. Break it up. Get it all crisped and golden. But if it sticks a bit, don’t panic–just scrape it up later, even if it looks a mess.
Onions & garlic time: Once the sausage is happily sizzling, throw in your onions. Cook a few minutes ’til they’re soft and kinda see-through. Garlic goes in next; stir and let it hang out for 30 seconds or so. Smells amazing right about now.
Potatoes join the party: Chuck in your potatoes, give everyone a good stir. This is where I usually sneak a taste of sausage. For… science!
Broth splash: Pour in your broth (try not to spill it everywhere, like I always manage). Make sure the potatoes are swimming happily. Bring it all up to a boil, then drop it down to a simmer. Let it go ’til the potatoes are fork-tender (15-20ish minutes–honestly, depends how distracted I get).
Greens in: Kale or spinach goes in and wilts pretty quick, which is fun to watch, honestly. Now’s a good time to add pepper flakes, if you like a bit of a kick.
Last bit of magic: Stir in the cream if you’re using it. Taste and toss in salt or pepper as needed. If it looks a bit weird or separated, don’t worry; it’s always perfect after a final stir.
Serve up in big bowls with a mountain of Parm on top. Or however much you can get away with before someone notices you ate half of it straight during the cooking process…

Notes (AKA: Things I Learned By Messing Up)

If I cut the potatoes too big, they never cook all the way. Nobody likes crunchy potatoes in soup, trust me.
I once tried subbing milk for cream. Not the same, but not bad in a pinch. Buttermilk was, uh, a mistake. Don’t do that.
If your sausage is super lean, add a splash of olive oil so nothing sticks and burns (I forgot once, and whew, what a scorcher!)

Trying Out Some Variations

I swapped in sweet potatoes for regular once–tasted different, but kids still ate it, so maybe give it a go.
Sometimes I add a can of cannellini beans for extra oomph; it turns out almost stew-like. Good for crazy chilly nights.
I once used some old broccoli instead of greens. Wouldn’t recommend; smelled a bit… off, shall we say?
Vegetarian? Leave out the sausage, load up on extra beans and greens. Actually, even just potatoes and kale in broth isn’t half-bad.

Equipment (And Some Shenanigans)

A big ol’ soup pot or Dutch oven is perfect for this, but honestly, I once used my slightly-too-small saucepan. Just had to stir really carefully and accept the occasional potato jumping ship. If you don’t have a proper ladle, a big mug works–I’ve done it. (Makes me feel very rustic, in a slightly chaotic way.)

How I Store It (When I Can)

This keeps nicely in the fridge for a couple days… though honestly, in my house it never lasts more than a day! If by some miracle you have leftovers, just put it in a big container. It thickens up a bit, but I kinda love it that way. Some folks freeze potato soup, but I think the texture gets iffy; up to you.

How We Love to Serve It

I always do big hunks of crusty bread (my daughter calls it “soup mop”) and a little salad on the side, usually the bagged kind because, let’s be real, I’m tired. Sometimes a splash of extra cream or an absurd mountain of Parm if nobody’s watching.

Pro Tips (Learned the Hard Way)

Don’t rush simmering the potatoes. I tried cranking the heat one time thinking I’d be clever – ended up with potatoes that were hard on the inside and mushy on the outside. Not cute.
If you forget to taste for salt before serving (guilty) and wonder why it tastes bland, just stir some in at the table. No shame. Actually, it’s probably better for everyone that way.

FAQ (People Actually Ask Me These Things)

Can I make this in a slow cooker?: Yes! Just brown the sausage and onions first (stovetop is easier for this) and then chuck everything (except spinach & cream) in on low for 5–6 hours, add greens & cream near the end. Super hands-off.
What’s the best sausage?: Whatever you like, honestly. I’m partial to spicy but sometimes just use what’s on sale. Chicken sausage isn’t bad either.
Can I make it dairy-free?: Yep. Just skip the cream, or use a dairy-free substitute like coconut cream (but just a splash, or it gets a little weird, I think).
Soup looks oily–did I mess up?: Not at all! That’s just the sausage and broth mingling. If you want, skim off a little with a spoon, but I usually don’t bother. It’s flavor, after all.
Is it really better the next day?: I tend to think so! Flavors meld and it’s almost stew-like. But good luck saving any…

Quick digression: I once dropped an entire potato in the soup without slicing it because I was chatting on the phone, and nobody noticed until we ladled up dinner. So, if you’re feeling scattered, you’re in good company.

This Cozy Italian Sausage and Potato Soup isn’t fancy, but it’s the kind of thing that makes a regular Tuesday feel just a little bit special. Give it a go – let me know if you end up inventing your own version!

Cozy Italian Sausage and Potato Soup – Easy & Hearty Recipe