Italian Sausage and Potato Soup is a hearty and comforting bowl filled with tender potatoes, flavorful Italian sausage, and a rich broth that warms you up from the inside out. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right mix of spices and ingredients to keep every spoonful interesting.
I love making this soup when I want something satisfying but not too complicated. The Italian sausage brings a nice spice and depth, while the potatoes add a creamy texture that makes the soup feel extra filling. It’s one of those recipes I keep coming back to because it’s quick, easy, and perfect for any day when you want a cozy meal without spending hours in the kitchen.
My favorite way to serve this soup is with some crusty bread on the side to soak up every bit of the tasty broth. It’s also great for leftovers, as the flavors only get better the next day. If you’re looking for a simple, hearty meal that feels homemade and delicious, this soup is a fantastic choice to keep in your recipe rotation.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its main spicy and flavorful punch. You can use mild or spicy depending on your taste. If you want a lighter option, try turkey sausage or plant-based sausage.
Potatoes: I recommend russet or Yukon gold for their creamy texture when cooked. If you’re short on time, smaller red potatoes work well too.
Heavy Cream: This makes the soup rich and creamy. For a lighter version, try half-and-half, milk, or even coconut milk if you want a dairy-free twist.
Spinach: Fresh spinach adds color and a mild flavor. You can swap it for kale or Swiss chard if you prefer a bit more texture.
How Do You Get the Sausage Flavor Perfect Without Over-Greasing the Soup?
Start by browning the sausage well in a hot pan. This helps develop deep flavor with caramelized bits. As it cooks, drain most of the fat but keep about a tablespoon for cooking the veggies.
- Break sausage into small pieces for even cooking and better flavor spread.
- Don’t rush the browning step; aim for golden brown bits that add richness.
- Use leftover sausage drippings to sauté your onions, carrots, and garlic for extra taste.
This way, you keep flavor without making the soup greasy or heavy. It’s all about balancing richness and freshness.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I use this because it heats evenly and can handle all the cooking steps.
- Sharp knife and cutting board – makes chopping potatoes, carrots, and onions quick and safe.
- Wooden spoon or spatula – for stirring everything without scratching the pot.
- Measuring cups and spoons – to keep your ingredients accurate and easy to add.
- Can opener (if using canned broth) – makes opening cans quick and mess-free.
Flavor Variations & Add-Ins
- Proteins: Swap Italian sausage for turkey sausage or add cooked chicken for a milder flavor.
- Cheese: Stir in grated Parmesan or add a dollop of ricotta when serving for extra creaminess.
- Veggies: Add diced celery or chopped kale for more texture and nutrients.
- Spices & Herbs: Extra crushed red pepper flakes for heat or fresh basil and thyme for a fresh herby note.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 pound Italian sausage (mild or spicy), casing removed
- 4 medium potatoes, peeled and diced into chunks
- 1 cup carrots, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach
- 1 tablespoon olive oil (if needed)
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook, making the total time around 40 minutes. It’s perfect for a cozy weekday dinner that comes together quickly but still feels homemade and special.
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, heat over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the pieces are no longer pink and some parts are nicely browned. If there’s too much fat, drain most but keep about 1 tablespoon in the pot to cook the veggies.
2. Cook the Vegetables:
Add the diced onion, carrots, and minced garlic to the pot with the sausage. Sauté everything together for about 5 minutes until the vegetables soften and smell delicious.
3. Add Potatoes, Broth, and Seasonings:
Stir in the diced potatoes, chicken broth, and water. Sprinkle in the dried Italian herbs and crushed red pepper flakes if you want some extra heat. Season with salt and pepper to taste. Bring the mixture to a boil.
4. Simmer the Soup:
Once boiling, turn the heat down and let the soup simmer gently for 20-25 minutes, or until the potatoes are tender and easy to pierce with a fork.
5. Finish with Cream and Spinach:
Pour in the heavy cream or half-and-half and stir. Add the fresh spinach and cook for another 3-5 minutes, just until the spinach softens and the soup is warmed through.
6. Taste and Serve:
Give the soup a final taste and adjust the salt and pepper if needed. Ladle the soup into bowls, sprinkle with fresh chopped parsley for a bright finish, and serve. This soup goes wonderfully with crusty bread for dipping.
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking. Pat it dry to avoid extra moisture in the pot, then proceed with browning as usual.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you let it sit overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Can I Make This Soup Dairy-Free?
Swap out the heavy cream for coconut milk or a dairy-free cream substitute. This will keep the soup creamy while accommodating dairy sensitivities.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, add a little broth or water if the soup thickens too much.
