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.
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.
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