Warm up this winter with a bowl of Crock Pot Sausage Potato Soup! This hearty and comforting soup recipe is easy to make and will leave you feeling full and satisfied. Italian sausage gives the soup a flavorful kick, while potatoes add bulk and flavor. The soup is slow-cooked in a creamy sauce for hours, making it the perfect meal to cozy up with on a cold day!
Soup season means it's time to break out the crock pot! This slow-cooker potato soup recipe is the perfect way to enjoy a warm and comforting meal without spending hours in the kitchen!
This flavorful meal combines savory Italian sausage and potatoes for the perfect satisfying combination of meat and potatoes. The soup slowly cooks along with aromatic soup vegetables and seasonings in a broth that's made with heavy cream which gives it a rich and creamy texture.
Slow cooker sausage potato soup is similar to what you would find at Olive Garden as Zuppa Toscana, but made right in the crock pot at home that tastes even better!
It's an easy crock pot recipe that can cook away while you're at work or running errands and is ready when you are. This hearty soup will warm you up on a cold day and is perfect for a family dinner or entertaining guests.
Why You’ll Love This Recipe
- The flavors and textures all come together to create a delicious and comforting soup that will become a family favorite!
- It's creamy instead of brothy which makes it extra rich and filling.
- This crock pot sausage soup is made with simple ingredients that you probably already have in your pantry and fridge.
- An Olive Garden copycat recipe that tastes even better made at home from scratch!
Ingredients You’ll Need
- Italian Sausage - This sausage is seasoned with Italian herbs that give it a little something extra. You can find it in any grocery store.
- Soup Vegetables - A mix of onion, garlic, carrots, and celery add aromatic flavor to the soup in the form of a mirepoix.
- Red Potatoes - Adds a hearty starch to the soup, making it filling and satisfying.
- Worchestershire Sauce - Gives the soup a bold salty flavor that pairs well with the sausage and potatoes.
- Seasonings - A mix of red pepper flakes, basil, parsley, oregano, and black pepper work together to season the sauce properly.
- Creamy Broth - You'll need chicken broth, water, and heavy cream to create a creamy, flavorful broth.
- Cheddar Cheese - Adds a layer of melty cheddar flavor to the mix.
How To Make Crock Pot Sausage Potato Soup
Saute the sausage: In a large skillet over medium-high heat, add sausage and cook and break apart until browned. It takes about 7-8 minutes.
Cook the vegetables: To the skillet, add carrots, onion, celery, and garlic. Continue to cook for 4-5 minutes or until veggies are softened but not browned. Drain off excess grease.
Assemble the soup: Add cooked sausage and veggies to a 6-quart slow cooker along with the potatoes, Worcestershire sauce, red pepper, basil, parsley, oregano, black pepper, chicken broth, and water. Stir until well combined.
Cover and cook: Add the lid to the top and cook on Cover and cook on HIGH for 3 ½ - 4 ½ hours or on LOW for 7 - 8 hours.
Add cream and cheese: Thirty minutes before cook time is up. Add heavy cream and cheese. Stir until well combined and continue to cook until the cheese is melted and the cream is incorporated into the broth. Serve while hot, and enjoy!
Recipe Tips
- There are many types of Italian sausage you can get. Change up the flavor by using sweet or hot Italian sausage or a mix of the two.
- If you cant find ground Italian sausage, by the sausage in casings and remove them before cooking.
- If you want to make this crock pot sausage soup gluten-free, use a gluten-free Worcestershire sauce or omit it altogether.
- I prefer using red potatoes in crock pot sausage soup because they hold their shape well and don't turn to mush when cooked for long periods of time. You can also use Yukon gold or russet potatoes if that's what you have on hand. Just be sure to cut them into small pieces so they cook evenly.
- The cream and cheese must be added last because they can curdle if cooked for too long.
Variations
- Kick up the heat and add a little spice to crock pot sausage potato soup by adding a can of diced tomatoes with green chilies or red pepper flakes.
- Add in other types of vegetables, including corn, green beans, peas, or kale.
- Make it a complete meal by adding cooked pasta or rice to crock pot sausage soup.
- Instead of cheddar cheese, try using pepper Jack cheese or Swiss cheese.
- For a lighter version, you can use Italian chicken sausage and use milk instead of heavy cream.
Storing & Freezing
Storing: Once cooled, this soup can be stored in an airtight container in the fridge for 3-4 days.
Reheating: When ready to eat, reheat crock pot sausage potato soup on the stove over medium heat until warm. You may need to add a little additional broth or cream to thin it out as it will thicken slightly as it sits.
Freezing: Freeze crock pot sausage potato soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
If you want to make crock pot sausage soup ahead of time, you can brown the sausage and cook the veggies the day before. Store them in an airtight container in the fridge until you're ready to assemble and cook the soup.
Yes, you can make crockpot sausage potato soup without cream. Just omit the heavy cream and cheese from the recipe, and it will be more of a broth-type soup.
It's best to brown the sausage first as it will add more flavor to the soup and will keep it from getting too greasy.
More Crock Pot Soup Recipes
- Crock Pot Chicken Tortilla Soup
- Crockpot Vegetable Beef Soup
- Crock Pot Stuffed Pepper Soup
- Crock Pot Baked Potato Soup
- Crock Pot Taco Soup
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Crock Pot Sausage Potato Soup
Ingredients
- 1 lb Italian sausage
- 1 yellow onion (diced)
- ⅓ cup carrots (diced)
- ½ ribs celery (diced)
- 3 cloves garlic (minced)
- 1 lb petite red potatoes (quartered)
- 1 tbsp Worcestershire sauce
- ¼ tsp red pepper flakes
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp dried oregano
- 1 tsp ground black pepper
- 4 cups chicken broth
- 1 cup water
- 1½ cups heavy cream
- 2 cups cheddar cheese (shredded)
Instructions
- In a large skillet over medium-high heat, add sausage and cook and break apart until browned. About 7-8 minutes. Add carrots, onion, celery, and garlic to skillet. Continue to cook for 4-5 minutes or until veggies are softened.
- Drain of excess grease and add cooked sausage and veggies to a 6-quart slow cooker.
- Add potatoes, Worcestershire sauce, red pepper, basil, parsley, oregano, black pepper, chicken broth, and water. Stir until well combined.
- Cover and cook on high for 3 ½ - 4 ½ hours or on low for 7 - 8 hours. Thirty minutes before cook time is up. Add heavy cream and cheese. Stir until well combined and continue to cook.
- Serve while hot and enjoy!
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Alicia says
Yum, definitely going to try!!
Ryan Allen says
Thanks! I hope you enjoy it.
Christine says
Can I use a substitute for the heavy cream
Ryan Allen says
I have had several people tell me they have replaced it with coconut milk. But I have not personally tried this.