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Bowl of Italian sausage and potato soup with creamy broth, wilted greens, and freshly grated Parmesan

Italian Sausage and Potato Soup

A rich, creamy one-pot soup inspired by Zuppa Toscana, loaded with savory Italian sausage, tender potatoes, and hearty greens in a luscious cream broth. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy
  • 1 small onion diced
  • 3 garlic cloves minced
  • 4 cups potatoes diced, Yukon Gold preferred
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half for a lighter option
  • 2 cups kale or spinach roughly chopped
  • 0.5 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.25 tsp crushed red pepper flakes optional, for heat
  • 1 tbsp olive oil only if sausage is very lean
  • 0.5 cup grated Parmesan cheese for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Heat a large Dutch oven over medium heat. Add Italian sausage and break apart with a spoon. Cook for 6 to 8 minutes until properly browned with color on the edges. Drain excess grease if needed, leaving a little for flavor.
  2. Add diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds, stirring constantly until fragrant. Do not let the garlic brown.
  3. Add diced potatoes and chicken broth. Scrape up any browned bits from the bottom of the pot. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15 minutes until potatoes are completely fork-tender.
  4. Use the back of a spoon to lightly mash 4 to 5 potato chunks in the pot to naturally thicken the broth.
  5. Reduce heat to low. Stir in heavy cream and chopped kale or spinach. Simmer gently for 5 minutes until greens are fully wilted. Do not allow the soup to boil after adding cream.
  6. Taste and season with salt, black pepper, and red pepper flakes if using. Ladle into bowls, top with grated Parmesan, and serve immediately with crusty bread.

Notes

Brown the sausage properly for best flavor. Mash a few potatoes before adding cream to thicken naturally. Freeze the base without cream for up to 3 months and add fresh cream and greens when reheating. Use hot Italian sausage for extra heat. Cannellini beans can be stirred in with the broth for added protein and heartiness.