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–+ servings
Melissa Jo

Crockpot Creamy Italian Sausage & Potato Soup

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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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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian

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

Method
 

Start the Soup
  1. Add the diced potatoes, cooked sausage, onion, parsley, and chicken broth to the crockpot. Lightly season with salt and pepper.
Cook
  1. Cover and cook on HIGH for 3–4 hours, or until the potatoes are tender.
Make It Creamy
  1. Stir in the two jars of Bertolli Alfredo sauce and the shredded cheddar cheese.
Finish Cooking
  1. Cover and cook for about 1 more hour, stirring occasionally, until fully melted and creamy.
Taste & Finish
  1. Taste and adjust seasoning with salt and pepper. Stir in a little extra fresh parsley before serving.
Serve
  1. Serve hot — especially delicious in bread bowls or with crusty bread.

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