Italian Sausage Potato Soup is a hearty and cozy dish that brings together the spicy kick of Italian sausage and the comforting creaminess of potatoes. It’s a warm, filling soup that’s perfect for chilly days or anytime you want a bowl full of flavor and comfort. The combination of tender potatoes, savory sausage, and rich broth makes this soup a satisfying meal all on its own.
I love making this soup when I want something that feels homemade and warm but doesn’t take hours to prepare. What I really like is how the sausage adds a nice kick without overpowering the other ingredients, and the potatoes soak up that flavor beautifully. Sometimes I toss in a handful of fresh herbs or a sprinkle of Parmesan cheese to make it even more special. It’s a simple touch, but it really makes a difference.
My favorite way to serve this soup is with some crusty bread on the side so I can scoop up every last drop. It’s the kind of meal that fills your belly and makes you feel cozy inside, perfect for a family dinner or even leftovers the next day. Whenever I make this soup, it’s always a hit, and I find myself coming back to it whenever I need a little comfort food fix.
Key Ingredients & Substitutions
Italian Sausage: This is the star for flavor. I like using mild sausage, but spicy works great if you want a kick. You can swap for turkey sausage for a leaner option.
Potatoes: Yukon Golds hold their shape well, but Russets are fine too. If you want creamier soup, go for Russets as they can break down a bit.
Spinach: Fresh spinach adds color and nutrients. If you don’t have spinach, kale or Swiss chard works nicely too.
Heavy Cream or Half-and-Half: Cream gives richness, but half-and-half is a lighter choice. For dairy-free, try coconut milk for a different twist.
How Do You Get the Potatoes Tender Without Falling Apart?
Cooking potatoes in soup can be tricky—they need to be soft but still hold their shape. Here’s what I do:
- Cut potatoes into even, medium-sized chunks so they cook evenly.
- Bring the soup to a gentle boil, then lower heat to simmer to avoid breaking the potatoes apart.
- Check the potatoes with a fork after about 15 minutes; they should be tender but not mushy.
- If you want thicker soup, you can mash a few potato chunks against the side of the pot, then stir them in.
This method keeps your soup creamy with lovely chunks that hold up well.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and is perfect for simmering the soup.
- Wooden spoon or spatula – makes stirring easy and gentle on the pot.
- Measuring cups and spoons – keep the ingredients just right.
- Knife and cutting board – for chopping onion, garlic, potatoes, and greens.
- Can opener – to open the diced tomatoes.
- Soup ladle – for serving and portioning easily.
Flavor Variations & Add-Ins
- Replace Italian sausage with turkey or chicken sausage for a leaner version.
- Use kale or Swiss chard instead of spinach for a different green.
- Stir in cooked beans or lentils to add more protein and fiber.
- Add a splash of balsamic vinegar or hot sauce to give it a tangy or spicy kick.
Italian Sausage Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream or half-and-half
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- 1/4 tsp crushed red pepper flakes (optional for extra heat)
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and 25 to 30 minutes to cook. So in about 35-40 minutes, you’ll be ready to enjoy a warm, tasty bowl of soup!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5–7 minutes until browned and fully cooked. Use a slotted spoon to remove the sausage and set it aside, leaving the drippings in the pot.
2. Sauté the Onions and Garlic:
In the same pot, add the diced onions and cook until they become translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add Potatoes, Tomatoes, and Broth:
Pour in the diced potatoes, canned tomatoes with their juice, and chicken broth. Sprinkle in the dried Italian seasoning and red pepper flakes if you like a bit of heat. Stir everything together.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat and let it simmer uncovered for 15–20 minutes. Check the potatoes with a fork—they should be tender but still hold their shape.
5. Add Sausage and Spinach:
Return the cooked sausage to the pot and stir in the chopped spinach. Let the spinach wilt, which should take about 2–3 minutes.
6. Finish with Cream and Seasoning:
Stir in the heavy cream or half-and-half gently. Heat through without letting the soup boil. Taste and adjust salt and pepper as needed.
7. Serve and Enjoy:
Ladle the soup into bowls. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if you like. Serve warm with crusty bread for a cozy meal.
Can I Use Frozen Sausage or Potatoes?
Yes! Just make sure to fully thaw them before cooking. Thaw sausage in the refrigerator overnight and let frozen potatoes thaw slightly or cook a bit longer until tender.
How Can I Make This Soup Dairy-Free?
Simply replace the heavy cream or half-and-half with coconut milk or your favorite dairy-free cream alternative. Add it at the same step and heat gently.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to step 6, then cool and refrigerate for up to 2 days. Reheat gently on the stovetop before serving, adding a splash of broth if it’s too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months.