Crockpot Creamy Italian Sausage & Potato Soup
If you love cozy, comforting crockpot soups that practically cook themselves, this Crockpot Creamy Italian Sausage & Potato Soup needs to be on your dinner rotation immediately. Click here for all of my Top 10 Best Crockpot Recipes of All Time — these are the ones I make on repeat when I want big flavor with minimal effort.
This soup is rich, creamy, hearty, and shockingly easy. Tender Yukon Gold potatoes, spicy Italian sausage, and a creamy shortcut base come together for a soup that tastes like it simmered all day — because it did, just without the work.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days!
Tips & Tricks
- Dice the potatoes small so they cook evenly and help thicken the soup
- Freshly shredded cheese melts smoother than pre-shredded
- Hot Italian sausage balances the creamy base perfectly, but mild works too
My Best Crockpot Creamy Soup Hack
Anytime I’m making a creamy soup in the crockpot, this is my number one trick:
I use two jars of Bertolli® d’Italia Alfredo Sauce as the base.
I’ve done taste tests, and there is no better jarred Alfredo sauce on the market. It already contains fresh cream, butter, and Italian aged cheeses, which means:
- You don’t need to make a roux
- You don’t need multiple dairy ingredients
- It turns out perfectly creamy
- And most importantly — it won’t curdle in the slow cooker
It’s honestly the easiest way to build a rich, restaurant-style creamy soup without any stress, and it works beautifully in recipes like this one.
🤔 Common Questions
Yes! Mild Italian sausage works great if you don’t want heat. You can also use turkey sausage or chicken sausage—just be sure it’s fully cooked before adding it to the crockpot.
Absolutely. For a thicker soup, mash a few of the cooked potatoes right in the crockpot before adding the Alfredo sauce. For a thinner soup, stir in a little extra chicken broth until you reach your desired consistency.
Crockpot Creamy Italian Sausage & Potato Soup
Ingredients
- 1 lb Yukon Gold baby potatoes diced small (about 6–8 pieces per potato)
- 1 lb hot Italian sausage cooked and mostly drained
- 1 small onion diced
- ¼ cup fresh parsley chopped (plus more for finishing)
- 4 cups chicken broth
- 2 jars 16.9 oz each Bertolli® d’Italia Alfredo Sauce
- 2 cups freshly shredded cheddar cheese
- Salt & pepper to taste
Instructions
Start the Soup
- Add the diced potatoes, cooked sausage, onion, parsley, and chicken broth to the crockpot. Lightly season with salt and pepper.
Cook
- Cover and cook on HIGH for 3–4 hours, or until the potatoes are tender.
Make It Creamy
- Stir in the two jars of Bertolli Alfredo sauce and the shredded cheddar cheese.
Finish Cooking
- Cover and cook for about 1 more hour, stirring occasionally, until fully melted and creamy.
Taste & Finish
- Taste and adjust seasoning with salt and pepper. Stir in a little extra fresh parsley before serving.
Serve
- Serve hot — especially delicious in bread bowls or with crusty bread.
