From the photo, this looks like a creamy Italian-sausage potato soup with ground sausage, potatoes, tomatoes/red pepper, leafy greens, herbs, and a rich creamy broth. There are several similar versions of this soup, so the recipe below is a photo-inspired version rather than claiming the exact original recipe. Similar recipes commonly use Italian sausage, potatoes, broth, cream, garlic/onion, and spinach or kale.
S
Skinnytaste
+1
Full Recipe
Servings: 6
Prep time: 15 minutes
Cook time: 35–40 minutes
Total: about 50–55 minutes
Difficulty: Easy–medium
Ingredients
Meat
450 g / 1 lb Italian sausage, mild or spicy
Pork sausage gives the richest flavor.
Turkey/chicken sausage works for a lighter soup.
Vegetables
500–600 g potatoes, peeled and cut into bite-size cubes
1 medium onion, finely diced
3–4 cloves garlic, minced
1 medium tomato, diced
½ red bell pepper, diced
2 cups fresh spinach, chopped
¼ cup fresh parsley, chopped
Soup base
1 tablespoon olive oil
4 cups / 1 liter chicken broth
1 cup heavy cream
½ cup whole milk
2 tablespoons grated Parmesan
1 teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon red-pepper flakes, optional
½ teaspoon black pepper
Salt, to taste
1 bay leaf
Optional for extra richness
1 tablespoon butter
¼ cup cream cheese
Extra Parmesan for serving
Step-by-Step Instructions
1. Brown the sausage
Heat a large heavy-bottomed pot over medium-high heat.
Add 1 tablespoon olive oil, then add the sausage.
Break it into small pieces with a wooden spoon and cook for approximately 6–8 minutes, until nicely browned.
Don’t rush this step—the browned sausage gives the soup much of its flavor.
Remove about ¼ of the sausage and reserve it for garnish if desired.
2. Cook the onion and garlic
Reduce the heat to medium.
Add the diced onion to the same pot.
Cook for 3–4 minutes, stirring occasionally.
Add the minced garlic and cook for another 30–60 seconds.
Don’t let the garlic become dark brown or it can taste bitter.
3. Add the vegetables
Add:
diced tomato
red bell pepper
potatoes
Stir everything together.
Cook for approximately 2–3 minutes.
Add:
Italian seasoning
paprika
black pepper
red-pepper flakes
bay leaf
4. Add the broth
Pour in 4 cups chicken broth.
Scrape the bottom of the pot with your spoon to loosen the browned sausage bits.
Bring the soup to a boil.
Then reduce the heat to medium-low.
5. Simmer the potatoes
Cover partially and simmer for approximately 15–20 minutes.
The potatoes should be easily pierced with a fork but shouldn’t completely fall apart.
Tip: For a thicker soup, mash about ¼–⅓ of the potatoes directly in the pot. This creates natural creaminess without needing lots of flour or cornstarch. Similar sausage-potato soups use blended potatoes or beans to create a creamy texture.
S
Skinnytaste
+1
6. Add the cream
Reduce the heat to low.
Add:
1 cup heavy cream
½ cup milk
Parmesan
Stir gently.
Do not aggressively boil the soup after adding the cream. Keep it at a gentle simmer for about 3–5 minutes.
Taste and adjust salt and pepper.
7. Add the spinach
Add the chopped spinach.
Stir and cook for approximately 1–2 minutes, just until wilted.
Add the fresh parsley at the end.
Remove the bay leaf.
8. Final adjustment
If the soup is too thick:
Add ¼–½ cup warm broth or milk.
If it’s too thin:
Simmer uncovered for several additional minutes.
For an especially luxurious version, stir in 1–2 tablespoons cream cheese at the very end.
Serving
Ladle into bowls and top with:
browned sausage
fresh parsley
grated Parmesan
freshly cracked black pepper
a tiny drizzle of olive oil
optional red-pepper flakes
Serve with crusty bread, garlic bread, or toasted naan.
The Secret to Getting the Photo-Like Result
The soup in your picture appears to have a rich, slightly orange/yellow creamy broth rather than a plain white cream soup.
For that appearance and flavor:
Brown the sausage well.
Don’t drain all of the sausage fat.
Use paprika.
Add a little tomato and red bell pepper.
Use chicken broth rather than water.
Add cream toward the end.
Finish with fresh parsley/spinach.
Don’t overcook the greens.
The orange color comes partly from the browned sausage fat, tomato/red pepper and seasonings.
Make It Spicy
For a spicy version:
hot Italian sausage
½–1 teaspoon red-pepper flakes
½ teaspoon smoked paprika
1 small chopped jalapeño
For a milder family version, use mild Italian sausage and omit the chili flakes.
Dairy-Free Version
Replace:
heavy cream → unsweetened coconut cream or cashew cream
milk → unsweetened plant milk
Parmesan → nutritional yeast or simply omit it
There are established dairy-free sausage-potato soup approaches that use blended vegetables/potatoes or coconut-based ingredients to create creaminess.
F
Food By Mars
+1
Gluten-Free Version
This recipe is naturally gluten-free provided that your sausage and broth are certified/confirmed gluten-free.
You don’t actually need flour because the potatoes provide body.
Best Potato
My choices:
Best overall: Yukon Gold
Creamiest: Russet
Best for keeping chunks intact: red potatoes
Yukon Gold gives you a nice balance between creamy texture and potatoes that still hold their shape.
Spinach vs. Kale
Spinach
cooks in 1–2 minutes
delicate
closest to the appearance in your picture
Kale
heartier
needs approximately 3–5 minutes
gives more texture
For the pictured soup, I’d choose baby spinach.
Optional Cheesy Version
For a very rich soup, add:
½ cup shredded cheddar
¼ cup Parmesan
Turn the heat to low/off and stir until melted.
Don’t boil after adding cheese because it can become grainy.
Can I Add Bacon?
Absolutely.
Cook 4–6 strips bacon until crisp before browning the sausage.
Remove the bacon, crumble it, and use some of the rendered fat to cook the onion.
Add the bacon back at the end.
Recipe Q&A
Can I make this ahead?
Yes. It actually tastes even better the next day.
Store covered in the refrigerator for 3–4 days.
Can I freeze it?
Yes, but cream-based potato soups can change texture after freezing.
For best results, freeze the soup before adding the cream. Thaw, reheat gently, and add fresh cream at the end.
Why did my cream separate?
Usually because the soup was boiling aggressively after the dairy was added.
Keep the heat low and avoid a hard boil.
Why is my soup too thick?
Add warm chicken broth or milk a little at a time until you reach your preferred consistency.
Why is my soup too thin?
Simmer uncovered for 5–10 minutes, or mash some of the potatoes into the broth.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich.
For a good compromise, use:
½ cup heavy cream + 1½ cups whole milk.
Can I use half-and-half?
Yes. It’s an excellent middle ground between milk and heavy cream.
Can I use leftover cooked sausage?
Yes. Add it during the final 5–10 minutes so it doesn’t become overcooked.
Can I use ground beef?
Yes, although the flavor will be different. Italian sausage gives the soup considerably more seasoning and richness.
Can I use chicken?
Absolutely. Diced cooked chicken or chicken sausage works well.
Can I make it without potatoes?
Yes. Try cauliflower, white beans, or additional vegetables. Beans can also make the soup creamy when blended.
S
Skinnytaste
Approximate Nutrition
For 6 servings, using pork Italian sausage, potatoes, heavy cream, milk and Parmesan, a reasonable estimate is approximately:
Nutrient Per serving
Calories 450–550 kcal
Protein 20–25 g
Carbohydrates 25–35 g
Fat 30–38 g
Saturated fat 15–20 g
Fiber 3–5 g
Sodium 700–1,200 mg
The actual numbers can vary substantially depending on the sausage, broth, cream and amount of cheese used. Comparable published sausage-potato soups range from roughly 268 to 614 calories per serving depending on ingredients and serving size.
T
The Whole Cook
+1
Important: sausage and commercial broth can contribute a lot of sodium, so use low-sodium broth and adjust salt only after tasting.
My Recommended Version
If I were making the exact bowl shown in your photo, I’d use:
450 g Italian sausage + 600 g Yukon Gold potatoes + onion + garlic + tomato + red pepper + spinach + 1 L chicken broth + 1 cup heavy cream + Parmesan + parsley + paprika + Italian seasoning.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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