This Creamy Potato Soup with Italian Sausage is so comforting, you’ll be making it all year long! This potato soup recipe is always on our dinner menu!
We love comforting soups like this one for dinner any time of the year! Also be sure to check out our ever popular Beefy Tomato Soup recipe and this creamy Chicken Pot Pie Soup!
Soup for dinner is pretty big in our house. Our boys have grown up eating homemade soup and we wouldn’t have it any other way. From Homemade Turkey Soup to thick Split Pea and Ham Soup, they love it all and so do we.
There’s no “soup season” at our house – we make soup all year long from brothier soup recipes to thick and creamy chowders. It’s more like there’s a soup for every season!
Ingredients To Make This Creamy Potato Soup with Italian Sausage
There’s a few ingredients that go into this soup recipe, we’ll get into what you can add or swap out a little later in the post.
Here are the basics:
- Italian Sausage: As mentioned, you can swap out the sausage for other protein but Italian sausage will give this soup the best flavor.
- Yellow, Red or Russet Potatoes: Any type of potato will do, really, definitely use what you have on hand. Russet potatoes tend to break apart a little more than Yukon Gold potatoes or red potatoes which are a more waxy potato, but that will also add to the texture of your broth.
- Onions: Yellow onions are our choice for this soup recipe, they will become sweet when cooked down and add a ton of flavor to the soup.
- Garlic: Fresh garlic is in most things we cook, honestly. Use as much or as little as you like!
- Frozen or fresh spinach: We used frozen spinach in this soup because we always have it on hand but if you have fresh just double or triple the amount that you’re adding as it will wilt down in the pot.
- Diced Tomatoes: Juice and all, add the whole thing right into the soup! We prefer to use petite diced tomatoes for their smaller size but any can will work.
- Chicken & Beef Broth: Use good quality chicken and beef stock or broth. A weak, flavorless broth won’t make for a good soup base!
- Heavy Cream: No swap out here, heavy cream is what gives this soup recipe it’s rich and velvety texture.
- White Wine: A dry white wine that you enjoy drinking, if you’re not a wine drinker or don’t drink alcohol, deglaze the pot with water or chicken broth.
- Parmesan Cheese: A good quality, nutty
- Fresh Thyme: Fresh herbs are key for flavor! You can also use rosemary or basil in this recipe if you prefer.
How To Make Creamy Potato Soup with Italian Sausage Soup:
Start by browning the sausage and potatoes with onions and garlic. This step will take a good 15 minutes or so and as you can see in the picture above, the bottom of your pot is probably going to look a little brown.
Don’t panic at all, those are all delicious brown bits that are going to add to the flavor of this soup recipe! Once you deglaze the pot with wine, most of that brown color will be gone, just like in the picture below.
Then you can start adding the chicken and beef broth, tomatoes, herbs and seasonings and spinach. Bring the soup to a simmer and then let it cook for about 25 minutes until the potatoes are fork tender.
If the potatoes are still hard, cook the soup another 5-10 minutes until they have softened. Now you’re going to remove about a cup of the cooked potatoes from the soup to a bowl. Mash with a fork or a potato masher and add the mashed potatoes back into the soup. This will add another layer of thickness to the soup without having to add more cream.
Stir in the cream, taste for seasonings and let the soup simmer another 10 minutes for the flavors to combine.
What Can I Swap Out Or Add To This Soup Recipe?
As with most soup recipes, you can swap out a few ingredients here and there. For instance, you can swap out turkey sausage for the Italian sausage in this recipe or even a regular pork sausage. We love the flavor that Italian sausage has built right into it, so many herbs and spices, it just makes this soup so delicious.
If you really want to lighten this soup up you can also add lean ground beef, pork or turkey instead of sausage. But since this is a thick, creamy potato soup recipe, I’m sure you’re not here to lighten things up really.
For the vegetables component, you can add kale, cabbage or chopped broccoli. Frozen peas and carrots, pretty much any type of vegetable that you like can go into this potato soup!
Can I Make This Soup Recipe In Advance?
This is the perfect dinner recipe to make if you’re looking to get things done ahead of time! Some soup recipes have past in them which tends to soak up the broth and make the pasta expand. So you can either add cooked pasta to the soup after you make it or just make the soup right before eating.
But this potato soup with Italian sausage doesn’t have any pasta in it to blow out on you, so it’s a perfect make ahead recipe! So go ahead and make a big pot of this soup and dinner will be done for at least a couple of days!
What Can I Serve With This Sausage Soup?
Soups like this one that are packed with vegetables and sausage are pretty much a meal on their own. That’s another awesome thing about making a pot of soup like this, there’s no side dishes or anything else to worry about – dinner is done!
But adding crusty bread or Garlic Bread along with soup is never a bad thing. Homemade Caesar Salad is another good choice for something cool to serve next to the hot soup.
PIN IT!
Looking For More Soup Recipes?
- Stuffed Pepper Soup
- Italian Wedding Soup
- Creamy Pumpkin & Sausage Soup
- Hearty Chicken Cacciatore Soup
- Slow Cooker Pasta Fagioli
- Creamy Potato & Corned Beef Chowder
- Leftover Turkey Noodle Soup
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Creamy Potato Soup with Italian Sausage
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
This soup is so hearty and comforting you’ll want to make it all year long! This soup has the most amazing, flavorful broth made with chicken broth AND beef broth, cream and white wine.
Ingredients
- 1 pound Italian sausage, loose or casings removed
- 1 1/2 pounds Yukon gold, Russet or Red potatoes cut into a 1″ dice, skins on or off
- 1 tablespoon olive oil (If needed)
- 1 cup diced onion
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 2 tablespoons flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 cups beef broth
- 10 ounces frozen spinach, defrosted and squeezed dry
- 15 ounce can diced tomatoes with juice
- 4–5 fresh thyme sprigs
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
Instructions
- Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.
- Add the onions and garlic to the pot with the sausage and the drippings, stirring and cooking until softened about 3-4 minutes. Add the diced potatoes and cook another 3-4 minutes, then season with salt and pepper. If your sausage didn’t produce enough drippings you can add an additional tablespoon of olive oil to the pot.
- Add the flour, stir to combine and then pour in the wine, stirring to scrape up the bottom of the pot as the wine reduces. Let the wine reduce for 2 minutes and then add the chicken and beef broths, spinach, diced tomatoes and thyme sprigs. Bring to a simmer and cook, partially covered for 20-25 minutes, stirring occasionally so the potatoes don’t stick to the bottom of the pot as they cook.
- Check to see if the potatoes are tender, then remove about 1 cup of the potatoes to a bowl and mash with a fork or a potato masher. Return the mashed potatoes to the soup and stir to combine. Stir in the heavy cream and parmesan cheese and then taste the soup for seasonings.
- Cook the soup for another 10 minutes, uncovered on low heat so that the flavors can combine. Remove the thyme sprigs and serve.
Recipe Notes
We like serving this soup with fresh cracked black pepper and parmesan cheese for garnish. Don’t forget a loaf of crusty bread for dipping!
- Category: Soup
- Method: Stove Top
- Cuisine: American
Can this soup be put in the freezer
It can be frozen, however cream and potato based soups can have a grainy texture when defrosted. However, we have frozen this soup and simply added some cream and broth to it after reheating.
Such a great go-to for the fam and guests! I’ve been making this several years and it never fails!!
Incredible!! This is my favorite soup hands down. TONS of flavor and hearty ingredients will keep you cozy and satisfied on a cold day. If it was more simple to make I would have a batch of this in my fridge at all times. Thanks!
Can you substitute Coconut cream instead of heavy cream?
I’ve never tried using coconut milk so I really can’t advise on how the flavor will be.
I use coconut cream (from a can- just the solidified part, none of the oil) instead of heavy cream and you cannot taste any coconut flavor. It works wonderfully and is such a perfect way to make this dairy free!
One of the two best soups I have ever had in my life, (and I am 72)! Awesome, thanks!!!
We’ve been making this for years, but apparently I forgot to comment! So sorry!! It’s amazing no matter how we make it … We’ve made it as written, we’ve also added chopped yellow peppers, or used turkey sausage, or fresh spinach, or hidden riced cauliflower in there, and we’ve even stirred in the end of leftover mashed potatoes vs making the mashed slurry at the end. No matter what it is a crowd favorite (as are all of your other soups we’ve tried!) thanks!!
Great idea with the leftover mashed potatoes! We’re so happy that you like it, thanks for letting us know!
I’m writing this review as I’m devouring a bowl of this soup. It is AMAZING! So flavorful, and perfect for a cold night. I imagine it would freeze well also and make for a quick weeknight meal. Thanks for sharing! I will definitely be making it again.
This is one of the best recipes I have come across! I have made this many times, and have it on the stove again as I type. I try not to change anything in this recipe because it is so delicious–and I never follow recipes! The only thing I have tried is starting by frying 3-5 pieces of bacon in the pot so that I have enough oil, and then cook everything in that. Phenomenal recipe, thanks for sharing!
Outstanding soup! Made it without the spinach and the whole family loved it.
Absolutely delicious! I’d use less potatoes next time and add a few carrots.
Already planning on making this in a double batch for company!
I love soup season and I we absolutely loved this soup. I used half hot sausage and have mild and I did alter one ingredient from your list – we watch our carbs so I substituted rutabaga for the potatoes which increased the cook time to get the rutabaga pieces nice and soft. Other than sticking a few bay leaves in my pot while cooking no other changes. Absolutely delish and I do not think that my change alters the rating in any way. Most certainly 5 yummy stars.
Sounds delicious, thanks so much for letting us know!
This is wonderful soup, one of the best I’ve ever had. I made the Italian sausage homemade and it really shines in this recipe. I made it as written and wouldn’t change anything. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make dishes as written and give honest reviews. As I ended my video “If there was ever a 5 star recipe this is it!”
Thanks so much, we’re glad you enjoyed it!
The soup is absolutely one of the best on my rotation. Quick & easy & oh so delicious.
I make this delicious soup weekly at the moment. It’s winter in Australia. I really must print it off but usually open the recipe from Pinterest instead. Each time I open it there are more and more adverts interrupting the recipe. Today there is an advert OVER THE TOP of the list of ingredients. Obscuring the ingredients. No X to close it. How is this possible?
I will look into this for you!
I already had diced onions, celery and carrots in the pot before I remembered seeing this recipe, so that is how I made it. ABSOLUTELY DELICIOUS! It will definitely be a soup I will make again and again.
Soup was great. Had to make it w/o the beef broth but added a few splashes of Worcestershire sauce. Was delicious and will make again with the beef broth very soon.