You catch the smell through the steam vent and suddenly you are starving. It’s like this warm, savory hug sneaking up on you in your kitchen. The smell of Italian sausage cooking right alongside soft potatoes just kinda pulls you in. You don’t even mind waiting because you know it’s gonna be so worth it in a few minutes.
When the pressure cooker valve hisses and pressure builds inside, you start guessing about the flavors mingling away. You spot little bubbles dancing on the surface through the lid and wonder how those potatoes got so tender already. This soup is like a creamy dream that’s about to be served.
The garlic and thyme are just subtle enough to tickle your taste buds, while the splash of white wine gives it a bit of sass. That hearty broth depth from both chicken and beef broth working together really fills every spoonful with warmth. You can almost taste it even before it’s done.
Why This Recipe Works Every Single Time
- The mixed broth depth from chicken and beef broth adds richness you didn’t know you needed.
- Cooking sausage first in the pressure cooker pot locks in flavor and browns it nicely.
- Slow release method keeps the potatoes from falling apart and keeps soup creamy.
- Using flour right in the pot helps thicken the soup without lumps or fuss.
- White wine deglazes the pot cleaning up all those brown bits for extra flavor.
- Immersion blender gives you creamy texture but keeps some chunks for a perfect balance.
- Adding cream and parmesan cheese at the end makes it luxuriously smooth and cheesy.
Everything You Need Lined Up
- 1 pound Italian sausage, loose or casings removed. Make sure it’s got good spice and quality.
- 1 ½ pounds potatoes (Yukon Gold, Russet, or Red), cut into 1 inch dice. You get skin on or off here depending on your mood.
- 1 tablespoon olive oil if your sausage is on the lean side or pot looks dry.
- 1 cup diced onion and 1 tablespoon chopped garlic. The soul of the soup.
- 1 teaspoon kosher salt and fresh black pepper to taste. You gotta season as you go.
- 2 tablespoons flour to thicken up the broth and hold it all together nice.
- ½ cup dry white wine. This adds a bit of zing and helps get that pot deglazed real good.
- 2 cups each of chicken and beef broth. This duo creates deep rich broth depth you want in every spoon.
- 10 ounces frozen spinach, defrosted and squeezed dry, plus a 15 ounce can diced tomatoes with juice for veggies and tang.
- 4-5 fresh thyme sprigs for that fresh herbal note.
- ¾ cup heavy cream and ¼ cup grated parmesan cheese for finishing touches that make it creamy and tasty.
Your Complete Cooking Timeline
- Heat your pressure cooker pot over medium heat. Toss in the Italian sausage and use a spoon to break it up while cooking it till it’s brown and cooked through.
- Use a slotted spoon to take out the sausage and set it aside. If your pot looks dry, pour in a tablespoon of olive oil.
- Add diced onion and cook 'til it’s nice and soft, roughly 5 minutes. Stir in garlic and let it cook for another minute until fragrant.
- Sprinkle in the flour and stir it around for 1-2 minutes to get rid of that raw flour taste.
- Slowly pour in the white wine while stirring constantly, deglazing that pot so all your browned bits mix into the soup.
- Throw in the chicken broth, beef broth, diced potatoes, cooked sausage, salt, and pepper. Put the lid on and bring it to a pressure build. Then cook under pressure for about 10-12 minutes.
- Once time’s up, go for a slow release to keep those potatoes tender without mush. Open the pot carefully. Use an immersion blender to partially blend soup - keep some potato chunks for that perfect texture. Stir in cream and parmesan cheese, cooking for 5 more minutes to heat through. Taste and adjust seasoning if needed.
Easy Tweaks That Make Life Simple
- If you wanna save time, use pre-cooked sausage from the store and just brown it quickly. It cuts down cooking but keeps flavor.
- Frozen spinach already defrosted? Skip the squeezing step if you don’t mind it a bit watery; just add it at the end and simmer a bit longer.
- Don’t have white wine? No worries. Use more broth plus a splash of lemon juice for that tangy effect.
What It Tastes Like Fresh From the Pot
Oh man, you gotta love the silky richness hitting your tongue first. That cream mixed with parmesan makes each spoonful feel like a warm, cozy blanket wrapping around your taste buds. You can also try our best cream-based soups for other silky options.
The sausage brings a spicy while smoky note that plays perfectly with the tender potatoes. You recall that broth depth coming through hearty and comforting, like something grandma might make but y’know with your own twist. If you love sausage, don’t miss our Italian sausage dishes collection.
Then the thyme and garlic sneak in this gentle herbal kick just as you think the soup can’t get any better. It ain’t overwhelming but just enough to keep things exciting. You wanna keep eating more even after you’re full.
Keeping Leftovers Fresh and Ready
- Store your soup in airtight containers and pop it in the fridge. It should last about 3-4 days with all those creamy flavors staying intact.
- For longer storage, freeze soup in meal-sized portions. Use freezer-safe containers or bags. Label with date so you don’t forget when to eat it up.
- When ready to eat frozen soup, thaw overnight in the fridge or use the slow cook setting on your stove. Reheat gently so cream doesn’t curdle.
- If you wanna freshen up leftovers, stir in a splash of broth or cream while reheating to bring back that silky texture and keep the potato chunks from drying out.
The FAQ Section You Actually Need
- Can I use spicy Italian sausage? Totally. It will add more kick so adjust seasoning and cream accordingly if you want it tamer. Learn more about different sausage varieties here.
- Do I have to peel the potatoes? Nope. Skins add texture and nutrients plus holding them on saves time. Check our potato prep tips for ease.
- What’s the best way to prevent soup from being too thick? Use slow release after pressure cooking and add broth or cream when reheating to loosen it up.
- Can I make this vegetarian? You can swap sausage for mushrooms or plant-based crumbles. Replace beef broth with more veggies broth to keep that depth. See our vegetarian soup recipes for more ideas.
- What if I don’t have an immersion blender? You can use a regular blender but blend in batches and leave some chunks out for texture. Just be careful and cool soup a bit before blending.
- Why do you use both chicken and beef broth? Mixing both gives a richer broth depth that’s more complex than just one broth. It works real good with the sausage and potatoes.
Creamy Potato Soup with Italian Sausage
This creamy potato soup is bursting with savory Italian sausage, herbs, tender potatoes, a swirl of heavy cream, and parmesan for the perfect comforting bowl.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound Italian sausage loose or casings removed
- 1 ½ pounds Potatoes cut into 1 inch dice
- 1 tablespoon Olive oil if sausage is lean or pot looks dry
- 1 cup Diced onion
- 1 tablespoon Chopped garlic
- 1 teaspoon Kosher salt
- Fresh black pepper to taste
- 2 tablespoons Flour
- ½ cup Dry white wine
- 2 cups Chicken broth
- 2 cups Beef broth
- 10 ounces Frozen spinach defrosted and squeezed dry
- 15 ounce can Diced tomatoes with juice
- 4-5 sprigs Fresh thyme
- ¾ cup Heavy cream
- ¼ cup Grated parmesan cheese
Instructions
Instructions
- Heat your pressure cooker pot over medium heat. Toss in the Italian sausage and use a spoon to break it up while cooking it till it’s brown and cooked through.
- Use a slotted spoon to take out the sausage and set it aside. If your pot looks dry, pour in a tablespoon of olive oil.
- Add diced onion and cook 'til it’s nice and soft, roughly 5 minutes. Stir in garlic and let it cook for another minute until fragrant.
- Sprinkle in the flour and stir it around for 1-2 minutes to get rid of that raw flour taste.
- Slowly pour in the white wine while stirring constantly, deglazing that pot so all your browned bits mix into the soup.
- Throw in the chicken broth, beef broth, diced potatoes, cooked sausage, salt, and pepper. Put the lid on and bring it to a pressure build. Then cook under pressure for about 10-12 minutes.
- Once time’s up, go for a slow release to keep those potatoes tender without mush. Open the pot carefully. Use an immersion blender to partially blend soup - keep some potato chunks for that perfect texture.
- Stir in cream and parmesan cheese, cooking for 5 more minutes to heat through. Taste and adjust seasoning if needed.
Notes
Store leftovers in airtight containers for 3-4 days in the fridge, or freeze in meal portions. When reheating, add a bit of broth or cream to restore texture and prevent curdling.
