Italian Sausage and Potato Soup is a hearty and warm bowl full of tender potatoes, flavorful Italian sausage, and a rich broth that makes it perfect for any chilly day. The sausage brings a bit of spice and a lot of character, while the potatoes add a comforting softness. It’s a simple dish but full of delicious flavors that come together beautifully.
I love making this soup when I want something filling but not too complicated. It’s one of those recipes where you can toss everything in one pot and let it simmer while you get on with your day. I find that browning the sausage first really brings out the best flavors, and then adding the potatoes helps the soup soak up all that tasty goodness.
This soup is great served with crusty bread or a fresh green salad on the side. I always like to have a little sprinkle of grated Parmesan on top—it adds just the right touch of saltiness. It’s become one of my go-to meals when I want to cozy up at home, and I’m pretty sure anyone you share it with will agree it’s a winner too!
Key Ingredients & Substitutions
Italian Sausage: This brings rich flavor and a bit of spice. If you want a milder taste, go for sweet Italian sausage or turkey sausage for a leaner option. Removing the casing helps it break up nicely in the soup.
Potatoes: I recommend using Yukon Gold or Russet potatoes as they hold up well and get tender without turning mushy. If you prefer, sweet potatoes or cauliflower chunks can offer a different twist.
Broth: Chicken broth is classic here, but vegetable broth works fine for a meat-free alternative. Just watch the seasoning as some broths can be salty.
Half-and-half or Cream: This adds a lovely creaminess. For a lighter version, try milk or coconut milk, but add slowly and taste as you go to keep the balance right.
Greens: Spinach or kale are great for extra nutrients and color. Feel free to skip or swap with Swiss chard or mustard greens.
How Do I Get the Sausage Flavor Just Right Without Overcooking It?
Browning the sausage is key to developing deep flavor. Here’s what works best:
- Heat olive oil over medium-high heat before adding sausage.
- Break sausage into small pieces with a spoon for even cooking and texture.
- Cook until browned but not burnt, about 5-7 minutes, stirring occasionally.
- Set cooked sausage aside to keep it crisp. Leaving some fat in the pot adds flavor to the veggies cooked next.
Taking your time with this step gives your soup a tasty base that makes the whole dish sing!
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and is perfect for simmering the soup.
- Wooden spoon or heatproof spatula – helps you break up the sausage and stir the ingredients smoothly.
- Chef’s knife and cutting board – essential for chopping potatoes, onions, carrots, and garlic with ease.
- Measuring cups and spoons – for accurate broth and cream additions.
- Soup ladle – makes serving easier and keeps your bowls tidy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a leaner version with a milder flavor.
- Add a splash of white wine or a dash of smoked paprika to deepen the flavor profile.
- Stir in cooked pasta or beans for extra heartiness and texture.
- Use different greens like Swiss chard or arugula instead of spinach for a new twist.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 4 medium potatoes, peeled and cut into chunks (about 4 cups)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 4 cups chicken broth (or more as needed)
- 1 cup half-and-half or heavy cream
- 2 cups fresh spinach or kale (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional for extra spice)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 25-30 minutes to cook. You’ll brown the sausage, sauté the veggies, simmer the potatoes until tender, and add the cream and greens near the end. Total time: approximately 35-40 minutes.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it apart with a spoon. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to remove the sausage and set it aside, leaving a little fat in the pot to cook the veggies.
2. Cook the Vegetables:
In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute.
3. Combine Sausage and Seasonings:
Return the browned sausage to the pot. Stir in the dried basil, oregano, and crushed red pepper flakes (if using) to combine flavors well.
4. Add Potatoes and Broth:
Pour in the cubed potatoes and chicken broth. Bring everything to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until the potatoes are tender.
5. Finish with Cream and Greens:
Stir in the half-and-half or heavy cream for a creamy texture. Season with salt and pepper to taste. If you like, add fresh spinach or kale and cook 2-3 minutes until wilted.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with fresh parsley or basil and some grated Parmesan cheese if you want. Serve hot with crusty bread on the side for a comforting meal.
Can I Use Frozen Sausage in This Soup?
Yes! Just be sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown properly and ensures even cooking.
How Can I Make This Soup Dairy-Free?
Swap the half-and-half or cream for coconut milk or a dairy-free creamer of your choice. Add it slowly and taste as you go to keep the flavors balanced.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the step before adding greens and cream, then refrigerate for up to 2 days. Reheat gently and add the cream and greens just before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warmth.
