Creamy Italian Sausage Soup is a rich, cozy soup filled with savory Italian sausage, tender potatoes, spinach, and a creamy broth. It’s hearty enough for dinner but still simple enough to make in one pot on a busy weeknight.
The sausage does most of the flavor work here. As it browns, it leaves behind savory bits that become part of the broth, while garlic and onion add even more depth.
This soup has everything you want from a comforting dinner: savory sausage, tender potatoes, vegetables, and a creamy broth all in one bowl.
It also comes together in one pot. Browning the sausage first builds plenty of flavor, and then the vegetables and potatoes cook directly in the broth.
It’s easy to adjust too. Keep it mild for a family-friendly dinner or use spicy Italian sausage and red pepper flakes when you want a little more heat.
Potatoes make the soup especially satisfying and naturally give the broth a little extra body as they become tender. Heavy cream goes in toward the end, creating a smooth, velvety finish without needing a complicated cream sauce.
A handful of spinach is the final touch. It wilts quickly into the hot soup and adds freshness and color without adding much extra preparation.
Ingredients You’ll Need
You’ll need a handful of simple ingredients:
- Italian sausage
- Yukon Gold potatoes
- Yellow onion
- Garlic
- Chicken broth
- Heavy cream
- Fresh spinach
- Olive oil
- Italian seasoning
- Salt
- Black pepper
How To Make Creamy Italian Sausage Soup
Step 1: Heat a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook until completely browned, breaking it into bite-sized crumbles as it cooks.
Step 2: Transfer the browned sausage to a plate if there’s a large amount of rendered fat. Drain most of the excess grease, leaving a small amount in the pot for flavor.
Step 3: Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until softened.
Step 4: Add the minced garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.
Step 5: Return the sausage to the pot. Add the diced potatoes and chicken broth and stir everything together.
Step 6: Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
Step 7: Reduce the heat to low and pour in the heavy cream. Stir gently until completely incorporated.
Step 8: Add the fresh spinach and cook for another 2–3 minutes, just until the leaves are wilted and tender.
Step 9: Taste the soup and season with salt and black pepper as needed.
Step 10: Let the soup rest for a couple of minutes, then ladle it into bowls and serve warm.
Creamy Italian Sausage Soup Variations
Spicy Italian Sausage Soup
Use hot Italian sausage and add a pinch of crushed red pepper for an extra kick.
Creamy Sausage And Kale Soup
Replace the spinach with chopped kale for a heartier green that holds its texture particularly well.
Sausage And Mushroom Soup
Cook sliced mushrooms with the onion for additional savory flavor.
Extra-Creamy Sausage Soup
Increase the heavy cream slightly for a richer, thicker broth.
Cheesy Italian Sausage Soup
Stir grated Parmesan into individual bowls or into the soup shortly before serving.
Storing Creamy Italian Sausage Soup
Let leftovers cool, then transfer them to an airtight container and refrigerate within two hours. The soup will keep for about 3–4 days.
What Kind Of Italian Sausage Should I Use?
Mild Italian sausage works well for a family-friendly soup, while hot Italian sausage gives the broth more heat. Either can be used.
What Potatoes Work Best?
Yukon Gold potatoes are especially good because they have a naturally creamy texture and hold their shape well. Russet potatoes can also work but tend to break down more.
Can I Use Half-And-Half Instead Of Heavy Cream?
Yes. The finished broth will be slightly lighter and thinner but still creamy.
Why Did My Creamy Soup Separate?
Very high heat can cause dairy-based soups to separate. Once the heavy cream goes in, keep the soup over low heat and avoid a vigorous boil.
Can I Use Kale Instead Of Spinach?
Absolutely. Kale works well but needs a little more cooking time to become tender.
Can I Make This Soup Ahead?
Yes. The flavors hold up nicely overnight. Reheat gently so the cream stays smooth.
Reheat it gently on the stovetop over low to medium-low heat, stirring occasionally. Avoid boiling once reheated because high heat can affect the texture of the cream.
What To Serve With Creamy Italian Sausage Soup
- Crusty bread: A warm baguette or rustic loaf is perfect for soaking up the creamy sausage broth.
- Garlic bread: Crisp garlic bread adds plenty of savory flavor and works especially well with the Italian seasoning.
- Fresh salad: A crisp green salad with tangy vinaigrette balances the rich cream and sausage.
- Roasted broccoli: Crisp-edged broccoli provides a nice texture contrast to the tender potatoes.
- Dinner rolls: Soft warm rolls make this an especially cozy family dinner.
- Roasted vegetables: Carrots, zucchini, or green beans make an easy vegetable side without adding another heavy dish.
Don’t remove every bit of sausage fat from the pot after browning. Leaving a small amount behind gives the onions and broth additional flavor without making the finished soup greasy.
And wait until the potatoes are completely tender before adding the heavy cream. Once the dairy goes in, gentle heat is best for keeping the broth smooth and creamy.
Hearty Creamy Sausage Sou
Ingredients
- 1 pound Italian sausage
- 1½ pounds Yukon Gold potatoes diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1½ cups heavy cream
- 4 cups fresh spinach
- 1 tablespoon olive oil if needed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Brown the Italian sausage in a large Dutch oven or soup pot, breaking it into crumbles as it cooks.
- Drain most of the excess grease, leaving a small amount in the pot.
- Add the onion and cook for 4–5 minutes, until softened.
- Add the garlic and Italian seasoning and cook for 30 seconds.
- Add the diced potatoes, chicken broth, and browned sausage.
- Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
- Reduce the heat to low and stir in the heavy cream.
- Add the spinach and cook for 2–3 minutes, until wilted.
- Season with salt and black pepper to taste.
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