One-Pot Italian Sausage Soup
This one-pot Italian Sausage soup is loaded with savory sausage, tender potatoes, and hearty kale in a creamy, herb-filled broth. It cooks in just over 30 minutes, which makes it perfect for a busy weeknight or an easy meal prep recipe!
Easy Italian Sausage Soup Recipe
This Italian sausage soup is so easy, it’s practically effortless! With minimal prep and just one pot, you can create a hearty, flavorful meal that’s perfect for any day of the week. Tender potatoes, fresh kale, and savory Italian sausage come together in a rich, comforting broth—all in just a few simple steps. It’s the ultimate go-to recipe when you need something quick, delicious, and satisfying!
Ingredients for Italian Sausage Soup
- Italian sausage
- butter
- onion & garlic
- Italian seasoning & ground sage
- all-purpose flour
- Yukon gold potatoes
- chicken stock
- bay leaf
- heavy cream
- kale
- balsamic vinegar
How to Make Sausage Soup
Cook sausage in a large pot over medium-high heat. Transfer to plate and set aside.
Melt butter and cook onion. Add garlic, Italian seasoning, sage, and flour. Cook, stirring frequently, for 2 minutes. Slowly pour in 1/2 cup of chicken stock until it cleans the bottom of the pot.
Add cooked sausage, potatoes, chicken stock, and a bay leaf.
Simmer until potatoes are fork-tender. Add heavy cream, kale, and balsamic vinegar.
Stir until the kale is wilted. Season to taste with salt and pepper. Enjoy!
Tips for Making the Best Italian Sausage Soup
- Try spicy sausage if you like a kick of heat!
- Feel free to use half and half instead of heavy cream, but the broth will be thinner.
- If you like a more brothy soup, skip the cream and add an extra splash of stock.
- Carefully check the potatoes throughout the cooking process to ensure you don’t overcook them. You’ll know they’re done when they’re fork-tender.
Make-Ahead Instructions
- This Italian sausage soup recipe is one of my favorite meal prep recipes!
- It will stay fresh in the fridge for days and the flavors just get better with time!
- Plus, you’ve got quick and easy lunches or dinners ready to reheat all week!
Storing Leftover Sausage Soup
Store leftover Italian sausage soup in an airtight container in the fridge for up to 5 days.
Freezing Italian Sausage Soup
- Freeze sausage soup in an airtight container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating Sausage Soup
- Reheat soup in a saucepan over medium heat until warmed through.
- Feel free to add a splash of cream or stock to loosen it up a bit.
- Season to taste with salt and pepper before serving.
Try these easy soup recipes next!
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Italian Sausage Soup
This one-pot Italian Sausage soup is loaded with savory sausage, tender potatoes, and hearty kale in a creamy, herb-filled broth. It cooks in just over 30 minutes, which makes it perfect for a busy weeknight or an easy meal prep recipe!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings (makes about 2 quarts) 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 16 ounces Italian sausage
- 3 tablespoons butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground sage
- 5 tablespoons all-purpose flour
- 1 pound Yukon gold potatoes, diced
- 4 cups chicken stock or chicken broth
- 1 bay leaf
- 1 cup heavy cream
- 2 cups chopped kale
- 1/2 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
Instructions
- Heat a large pot over medium-high heat. Add Italian sausage and cook, crumbling with a spatula until cooked through and browned. Transfer to plate and set aside.
- Without wiping on the pan, add butter and let it melt. Add onion and cook, stirring frequently, for about 5 minutes.
- Reduce heat to medium and add garlic, Italian seasoning, sage, flour, and a couple large pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
- Slowly pour in 1/2 a cup of chicken stock to deglaze, scraping all the yummy bits off the bottom of the pot.
- Add cooked sausage, potatoes, the remaining chicken stock, and a bay leaf.
- Bring to a simmer over medium-high heat. Turn heat down and simmer over medium to medium-low heat for 10-12 minutes or until the potatoes are fork-tender and cooked through.
- Add heavy cream, kale, and balsamic vinegar. Stir until the kale is wilted. Season to taste with salt and pepper. Enjoy!
- If you loved this recipe, leave a five-star rating and review!
Notes
-
- Try spicy sausage if you like a kick of heat!
- Feel free to use half and half instead of heavy cream, but the broth will be thinner.
- If you like a more brothy soup, skip the cream and add an extra splash of stock.
- Carefully check the potatoes throughout the cooking process to ensure you don’t overcook them. You’ll know they’re done when they’re fork-tender.
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 401
- Sugar: 3.4 g
- Sodium: 595.4 mg
- Fat: 29.1 g
- Carbohydrates: 21.1 g
- Fiber: 2 g
- Protein: 13.7 g
- Cholesterol: 74.9 mg
