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Why I Think You’ll Love My Recipe
This smooth creamy Italian sausage soup is loaded with protein, vegetables, and spinach making it a complete meal in a soup bowl! While close to my Italian sausage soup recipe, this version is creamy with potatoes and not a tomato-based broth.
Sausage isn’t the first thing that people think of when making soup – but it should be! It is right up there with ground beef for a crowd-pleasing soup. If you are cooking for kids, definitely use the mild Italian sausage and not the spicy! Try making my homemade Italian seasoning to use in this recipe as well!
Karlynn’s Recipe Notes
Skill Level – Since this is a soup, it’s very easy to make.
Total Time – This soup takes just over an hour from start to finish.
Variations – You can use either hot, sweet, or mild Italian sausage in this recipe, all of them work well.
Can’t find ground sausage?
If you can’t find ground Italian sausage, simply buy some that are in the casing and remove the inner ground meat, discard the casing, and cook it as directed in the recipe.
How to Make This Soup
You can make this soup in your slow cooker or on your stovetop, the choice is up to you. For detailed instructions see the recipe card below.
- Fry the sausage and onions. Drain the grease and add the garlic. Place into the slow cooker.
- Add in potatoes, broth, and spices. Cook until tender.
- Add in the cornstarch/milk slurry. Cook, then add the cheese. Add the spinach last and serve.
Storage Instructions
This soup will last in a covered container in the refrigerator for up to 3 days. You can freeze it, but make sure to read my posts about freezing cream-based soups!
This creamy Italian sausage soup is great for the coming fall and winter months to warm you up and is sure to be a family favorite! All four of us enjoyed it, which is no small miracle.
Happy Cooking
Love,
Karlynn
Creamy Italian Sausage Soup
Ingredients
- 1 pound ground Italian sausage
- 1 medium white onion , diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 4 cups Russet potatoes, peeled & diced
- 2 teaspoons dried parsley flakes
- ½ teaspoon Italian Seasoning
- 1 ½ cups milk
- 1 tablespoon cornstarch
- 1 cup shredded sharp cheddar cheese
- 2-3 handfuls fresh spinach
Instructions
- In a large skillet, fry the ground sausage and onions until the onions are soft and the ground sausage browned. Drain the grease.
- Fry the garlic until browned and fragrant. Add the meat mixture to the crockpot or lidded stockpot on the stove.
- Add in the potatoes, broth and spices.
- Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly, around 45 minutes.
- Whisk the cornstarch into the milk, then whisk into the soup. Add the cheese and let it melt, stirring occasionally. When it’s melted in completely, add in the spinach and cook until wilted.
- Ladle into bowls and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
mumof6 says
superb!
carol baker says
Can I use frozen spinach?
Karlynn Johnston says
You can! Just add in the amount you want!