Italian Sausage and Potato Soup is a hearty and comforting dish that brings together spicy sausage, tender potatoes, and a flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right mix of spices and creamy texture to keep you cozy.
I love making this soup when I want something filling but easy to put together. The Italian sausage adds a nice kick, while the potatoes soak up all the savory flavors, making every spoonful satisfying. One of my favorite tips is to let the soup simmer long enough so the potatoes get soft and the flavors really meld together—it makes all the difference.
Serving it with a slice of crusty bread or a simple green salad is my go-to way to turn this soup into a full meal. It’s the kind of recipe that everyone seems to enjoy, whether for a quick weeknight dinner or when friends drop by for something warm and tasty. I always find it brings good comfort and smiles around the table.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold, spicy flavor. If you want less heat, go for mild sausage or swap for turkey sausage for a lighter option. Removing the casing helps the sausage break into little pieces that mix well with the soup.
Potatoes: Use starchy potatoes like Russets or Yukon Gold for a creamy texture when cooked. You can use sweet potatoes if you prefer a sweeter twist. Just cut them into chunks similar in size so they cook evenly.
Heavy Cream: This adds richness and smoothness. For a lighter version, use half-and-half or full-fat coconut milk. You can skip cream entirely to keep it brothy and light, but the soup won’t be as creamy.
Spinach: Fresh spinach wilts quickly and adds a bright, fresh taste. You can swap it with kale or Swiss chard, but they’ll need a bit longer to cook.
How Can I Make Sure the Potatoes Cook Perfectly Without Falling Apart?
Getting the right texture for potatoes in soup can be tricky. You want them tender but not mushy. Here’s what helps:
- Cut potatoes into even-sized chunks, about 1-inch pieces.
- Add potatoes only after sautéing the veggies and sausage, so they cook directly in the broth.
- Simmer gently, not at a rolling boil, to keep potato chunks intact.
- Check doneness by piercing with a fork; they should slide through easily but stay firm enough to hold shape.
Patience here gives the best result: hearty chunks that soak up flavor without turning to mush!
Equipment You’ll Need
- Large Soup Pot – I recommend it because it has plenty of space for all the ingredients and makes simmering easy.
- Wooden Spoon – perfect for stirring everything without scratching your pot and for breaking up the sausage.
- Measuring Cups & Spoons – to keep your ingredients just right and avoid guesswork.
- Knife & Cutting Board – for chopping vegetables like carrots, onion, garlic, and parsley with ease.
Flavor Variations & Add-Ins
- Swap Italian sausage for turkey or chicken sausage for a leaner taste but still full of flavor.
- Add diced zucchini or bell peppers to introduce some fresh, crunchy texture.
- Spice it up by increasing crushed red pepper flakes or adding a dash of hot sauce.
- Stir in grated Parmesan cheese or shredded mozzarella right before serving for extra cheesy goodness.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 4 medium potatoes, peeled and cut into chunks
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook. You’ll spend time browning the sausage and sautéing the veggies, then simmering the soup until the potatoes are tender. Stirring in cream and spinach takes just a few more minutes. Altogether, it’s a cozy meal ready in about 40 minutes.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Scoop the sausage out and set it aside for later.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and diced carrots. Sauté for about 5 minutes until the vegetables soften. Add in the minced garlic and cook for 1 more minute until fragrant.
3. Build the Soup Base:
Return the cooked sausage to the pot. Add the potatoes, chicken broth, and water. Sprinkle in the oregano, basil, crushed red pepper flakes (if you want heat), along with salt and pepper to taste. Stir everything together.
4. Simmer Until Tender:
Bring the soup to a boil. Then lower the heat and let it simmer gently for 15-20 minutes, or until the potatoes are tender when poked with a fork.
5. Finish with Cream and Spinach:
Stir in the heavy cream and fresh spinach leaves. Cook another 3-5 minutes until the spinach wilts and the soup is heated through. Taste and add more salt or pepper if needed.
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Serve with crusty bread on the side for a delicious, warming meal.
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage but be sure to fully thaw it in the refrigerator overnight before cooking. This ensures even browning and proper texture when you sauté it.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the cream from curdling.
How Do I Store Leftovers?
Keep any leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm slowly over low heat and stir occasionally. Add a splash of broth or cream if it seems too thick.
Can I Substitute Potatoes with Another Vegetable?
You can swap potatoes for cauliflower florets or diced sweet potatoes for a different flavor or lower-carb option. Just adjust cooking time accordingly—cauliflower softens faster, so add it later in the simmering step.
