Italian Sausage Potato Soup Recipe (Creamy Tuscan-Style)

One-pot hearty comfort you can serve in ~45 minutes

A cozy bowl with browned Italian sausage, tender potatoes, sweet onions, and a splash of cream, finished with kale and Parmesan for a satisfying, fall-ready dinner.

Why you’ll love it

• Sausage Recipes: Uses mild or hot Italian sausage; big flavor with simple steps.
• Hearty Comfort Food: Creamy, rib-sticking texture with just enough spice.
• One Pot Meals: Browning → simmering → finish in the same pot for easy cleanup.
• Slow Cooker Recipes: Hands-off option included; great for busy days.
• Fall Dinner Ideas: Cozy, crowd-pleasing bowl that reheats beautifully.

Ingredients (notes only)

Protein & aromatics

• Italian sausage (mild or hot), yellow onion, garlic, red pepper flakes (optional heat).
  Potatoes & liquid
• Yukon Golds (silky, hold shape) or russets (extra body); low-sodium chicken broth.
  Dairy
• Half-and-half or heavy cream (or evaporated milk for a lighter, stable option).
  Greens & finishers
• Kale (classic) or baby spinach (milder), Parmesan, parsley, lemon (brightness).
  Pantry
• Olive oil (if sausage is lean), kosher salt, black pepper.

Step-by-step

1. Brown sausage: In a 5–6 qt pot over medium heat, cook sausage, breaking up, 6–7 min until browned (pork to 160°F, poultry to 165°F). Remove excess fat, leave ~1 Tbsp.
2. Sauté aromatics: Add onion and a pinch of salt; cook 4–5 min until soft. Stir in garlic and red pepper flakes 30 sec.
3. Simmer: Add potatoes, broth, salt, and pepper. Bring to a boil; reduce to a lively simmer 12–15 min until potatoes are fork-tender.
4. Cream & greens: Lower heat; stir in half-and-half (or cream/evap milk). Do not boil after dairy. Fold in kale; cook 2–3 min until wilted (spinach needs ~1 min).
5. Finish: Adjust salt/pepper; add a squeeze of lemon. Ladle into bowls; top with Parmesan and parsley.

Pro tips

• Yukon vs. russet: Yukon = silky and forgiving when blended; russet = thicker body—avoid over-blending.
• No curdle zone: Add dairy off the boil and keep heat low. Evaporated milk is very stable.
• Perfect thickness: Mash a few potato cubes in the pot to thicken naturally.
• Flavor depth: Brown sausage well; a tiny splash of white wine to deglaze is optional but lovely.
• Heat control: Use hot sausage or add red pepper flakes at the end for gentle warmth.
• Make it lighter: Use 2% milk + a touch of evaporated milk and add extra kale.

Variations (map to interests)

• Spinach & Mushroom (Hearty Comfort Food): Add 8 oz sliced cremini with the onions; finish with spinach.
• Cannellini Twist (One Pot Meals): Stir in 1 can rinsed cannellini beans for extra protein/fiber.
• Tomato-Tuscan: Add 1 cup crushed tomatoes with the broth for a rosé, slightly tangy finish.
• Chicken Sausage (Sausage Recipes): Swap Italian chicken sausage; cook to 165°F.
• Slow Cooker (Slow Cooker Recipes): See alternate method below—set and forget.

How to serve

• With warm crusty bread or garlic toast, a simple green salad, and extra Parmesan at the table.

Make ahead & storage

• Fridge: 3–4 days airtight. Reheat gently; thin with broth if needed.
• Freeze: Best before adding dairy/greens (up to 2 months). Add dairy + kale after reheating.
• Reheat safety: Ensure sausage pieces reheat to 165°F.

FAQs

Can I use russet potatoes?
Yes—dice ½-inch and avoid aggressive blending to prevent gumminess.

How do I thicken without flour?
Mash some potato in the pot or simmer 3–5 minutes uncovered.

Can I make it dairy-free?
Use unsweetened cashew or oat milk (very stable) and skip Parmesan; soup will be brothier but still hearty.

Can I add bacon?
Yes—cook 4 slices first; use 1 Tbsp drippings to sauté onion for a smokier profile.

What greens work best?
Kale is classic and sturdy; spinach is softer and milder—add right at the end.

Simple Nutrition (estimate per serving, 1/6 recipe)

Calories ~430 • Protein 18g • Carbs 36g • Fat 24g • Fiber 3g • Sodium 900mg • Sugar 5g