Cozy Italian Sausage and Potato Soup is a warm and hearty bowl packed with spicy sausage, tender potatoes, and a rich, flavorful broth. It’s the kind of soup that makes you feel right at home, with every spoonful delivering a comforting mix of savory and satisfying tastes. The sausage adds a nice kick, balanced by the smooth, soft potatoes that soak up all the goodness around them.
I love making this soup on chilly days when I need something to warm me up from the inside out. It’s simple to put together, but it feels like a special treat because of the way the sausage spices mingle with the gentle potatoes. One tip I like is to let it simmer just a little longer than the recipe says—this helps the flavors get cozy and totally delicious.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up every last drop. It’s one of those meals that’s great for sharing with friends or family because it’s filling and full of wholesome, familiar ingredients. Whenever I make it, I know everyone around the table will be digging in happily and asking for seconds.
Key Ingredients & Substitutions
Italian Sausage: This is the star ingredient, adding great flavor and spice. You can use mild or spicy sausage depending on your heat preference. For a lighter option, try turkey sausage or plant-based sausage.
Yukon Gold Potatoes: I love these because they hold their shape well and have a creamy texture. Russet potatoes work too but can get mushy if overcooked. Keep the chunks firm for a nice bite.
Diced Tomatoes: They add a bit of acidity and freshness. Use canned fire-roasted tomatoes for a smokier taste or fresh chopped tomatoes when in season.
Heavy Cream: It makes the soup rich and smooth. For a dairy-free option, coconut milk works well but changes the flavor slightly.
How Do I Cook the Sausage and Potatoes for the Best Flavor and Texture?
Cooking the sausage well is key—brown it in olive oil until fully cooked but not burnt. This releases its oils and flavor into the pot.
- After browning, remove the sausage so the onions and garlic can soften in the same pot, soaking up that flavor.
- Add potatoes in chunks—not too small—to keep them from falling apart during simmering.
- Simmer gently until potatoes are tender but still hold shape—about 15-20 minutes. Stir occasionally to prevent sticking.
- Adding cream at the end warms the soup and enriches it without curdling if you keep the heat low.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and makes cooking the entire soup easy.
- Slotted spoon – perfect for removing the cooked sausage without breaking it apart.
- Sharp knife and cutting board – for dicing the potatoes and chopping the onion and herbs.
- Measuring spoons and cups – to keep the seasonings and liquids just right.
- Stirring spoon – for mixing everything as it cooks, making sure flavors blend well.
Flavor Variations & Add-Ins
- Replace Italian sausage with ground turkey or chicken for a leaner version that still packs flavor.
- Add some chopped kale or spinach near the end for extra greens and nutrients.
- Stir in a splash of balsamic vinegar or a teaspoon of smoked paprika to deepen the flavor.
- Switch out heavy cream for coconut milk or cashew cream for a dairy-free twist.
Cozy Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed
- 4 medium Yukon Gold potatoes, peeled and diced into chunks
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes, drained
Seasonings & Extras:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional for extra heat)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley or thyme, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and brown the sausage and veggies, and then about 20 minutes to simmer until potatoes are tender. In total, you’re looking at around 30 to 35 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for about 5 to 7 minutes until it’s browned and cooked through. Remove the sausage with a slotted spoon and set it aside.
2. Sauté Onions and Garlic:
In the same pot, add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Combine Ingredients:
Add the diced potatoes, browned sausage, drained diced tomatoes, dried oregano, dried basil, and crushed red pepper flakes to the pot. Stir everything together well.
4. Simmer the Soup:
Pour in the chicken broth and bring the soup to a boil. Lower the heat and let it simmer gently until potatoes are tender — about 15 to 20 minutes. Stir occasionally to prevent sticking.
5. Finish with Cream:
Once the potatoes are soft, stir in the heavy cream. Warm the soup through without boiling to keep the cream smooth.
6. Season and Serve:
Season with salt and pepper to your taste. Ladle the soup into bowls and sprinkle with fresh parsley or thyme. Serve it warm, and if you like, bring some crusty bread along to dip and enjoy!
Can I Use Frozen Sausage for This Soup?
Yes! Just be sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and cook through properly without extra moisture.
Can I Make Cozy Italian Sausage and Potato Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream, then cool and refrigerate for up to 3 days. Stir in the cream and gently reheat when ready to serve.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warmth.
Can I Substitute Heavy Cream?
Yes, you can swap heavy cream for coconut milk for a dairy-free option or use half-and-half for a lighter creamy texture. Add it at the end and warm gently without boiling.