There’s just something about a big pot of creamy soup simmering on the stove when the weather starts cooling down. This Creamy Italian Sausage & Potato Soup is hearty, cozy and packed with flavor, but still easy enough to make on a busy weeknight.

Crumbled Italian sausage, tender Yukon Gold potatoes and fresh spinach come together in a creamy Parmesan broth with plenty of garlic and herbs. Mashing just a few of the potatoes right in the pot gives the broth a little extra body without making it overly thick.

Serve it with warm crusty bread, garlic bread or a simple side salad for an easy, comforting dinner.

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1 lb mild Italian sausage
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1½ lbs Yukon Gold potatoes, cut into small bite-size pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ½ teaspoon salt, plus more to taste
• Pinch of red pepper flakes, optional
• 1½ cups half-and-half
• ¾ cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• ½ cup sour cream

Instructions

1. Add the Italian sausage to a large soup pot or Dutch oven over medium heat. Cook until browned, breaking it into small, irregular crumbles as it cooks.
2. Transfer the sausage to a plate with a slotted spoon, leaving about 2 tablespoons of the sausage drippings in the pot.
3. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for about 30 seconds.
4. Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the chicken broth, stirring as you pour until smooth.
5. Add the potatoes, Italian seasoning, black pepper, salt and red pepper flakes, if using. Bring to a gentle boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.
6. Use the back of a spoon to mash just a few pieces of potato against the side of the pot. This will naturally thicken the broth while leaving plenty of potato chunks.
7. Return the sausage to the pot and stir in the half-and-half. Cook over low heat for another 3–4 minutes. Do not allow the soup to boil.
8. Remove from the heat. Stir in the Parmesan cheese, followed by the sour cream, until the broth is creamy and smooth.
9. Add the baby spinach and stir until just wilted, about 1–2 minutes.
10. Taste and add additional salt and black pepper as needed. Serve hot with extra Parmesan and freshly cracked black pepper on top.

Texas Girl Tip

Don’t drain away all those sausage drippings! Leaving a little in the pot to cook the onion and garlic adds so much flavor to the finished soup.