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Crockpot Creamy Italian Sausage and Potato Soup

This comforting Crockpot soup combines rich Italian sausage, tender potatoes, and creamy Alfredo sauce for a delightful meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 lb Yukon Gold baby potatoes, diced small Use small dice for even cooking
  • 1 lb hot Italian sausage, cooked and mostly drained Cook until browned, then drain excess fat
  • 1 small onion, diced Sauté for enhanced sweetness if desired
  • 1/4 cup fresh parsley, chopped Plus more for finishing
  • 4 cups chicken broth
Creamy Mixture
  • 2 jars Bertolli d’Italia Alfredo Sauce (16.9 oz each)
  • 2 cups freshly shredded cheddar cheese Can substitute with another cheese
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. In a crockpot, add the diced potatoes, cooked sausage, onion, parsley, and chicken broth.
  2. Lightly season with salt and pepper.
Cooking
  1. Cover the crockpot and cook on HIGH for 3 to 4 hours, or until the potatoes are tender.
  2. Stir in the two jars of Alfredo sauce along with the shredded cheddar cheese.
  3. Cover once more and cook for about 1 more hour, stirring occasionally, until everything is fully melted and creamy.
  4. Taste and adjust seasoning with additional salt and pepper as needed.
  5. Finish with a sprinkle of fresh parsley before serving.

Notes

Serve it hot in bread bowls or with crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days.