Italian Sausage Potato Soup is a hearty and comforting dish that combines spicy Italian sausage, tender potatoes, and a creamy broth. It’s the kind of soup that feels warm and filling, perfect for chilly days when you want something satisfying and easy to make. The sausage adds a bit of a kick, while the potatoes give it a nice, soft texture that pairs really well with the flavors in the soup.
I love making this soup because it’s straightforward but packed with flavor. One of my favorite tricks is to let the sausage brown really well before adding the other ingredients—it brings out so much taste. Plus, the soup comes together pretty quickly, so it’s great for a weeknight meal when you want something tasty but don’t want to spend hours cooking.
When I serve this soup, I like to top it with a little shredded cheese and some freshly chopped parsley or green onions. It adds a nice fresh touch and a little extra creaminess. It’s also wonderful with a side of crusty bread to soak up all the delicious broth. This soup always ends up being a crowd favorite in my house, and it’s one I find myself coming back to again and again.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold flavor and a bit of spice if using hot sausage. If you want less fat, try turkey sausage or plant-based sausage alternatives. Just remember to adjust cooking time as lean sausages cook faster.
Potatoes: Russet potatoes are perfect here because they hold shape but soften nicely. You can swap with Yukon gold for a creamier texture.
Greens: Spinach or kale add a fresh, slightly bitter note. Spinach cooks faster and becomes tender quickly, while kale adds more chew and needs a bit longer cooking.
Heavy Cream: This adds richness and smoothness. For a lighter option, use half-and-half or plain Greek yogurt stirred in carefully off the heat.
How Do I Get the Sausage Perfectly Browned and Flavorful?
Start by heating the oil until hot but not smoking. Break the sausage into small chunks and add it to the pan without stirring too much, letting it sear. Brown it well on one side before turning to get that deep flavor.
- Use medium heat—not too high to avoid burning, not too low to avoid soggy meat.
- Once browned, remove sausage to keep from overcooking while you soften onions and garlic in the same pan.
- The leftover fat helps flavor the rest of the soup.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it’s big enough to hold all the ingredients and makes cooking easier without spills.
- Knife and cutting board – for chopping onions, garlic, potatoes, and greens; sharp blades make prep safer and quicker.
- Wooden spoon or ladle – helps stir the soup and scoop it into bowls without damaging the vegetables or meat.
- Measuring cups and spoons – keeps your seasonings and liquids just right for the perfect taste.
Flavor Variations & Add-Ins
- Use sweet Italian sausage instead of spicy for a milder flavor that appeals to all taste buds.
- Add chopped bell peppers or carrots during sautéing for extra sweetness and texture.
- Stir in cooked bacon or pancetta for a smoky, rich flavor boost.
- For dairy-free versions, skip the heavy cream and add coconut milk or a splash of almond milk for creaminess.
Italian Sausage Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 2 large russet potatoes, peeled and diced into 1-inch cubes
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups fresh spinach or kale, roughly chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Getting this delicious soup ready takes about 10 minutes for prep and roughly 30 minutes of cooking time. So, you’ll have a warm, hearty bowl in about 40 minutes—perfect for a cozy meal that doesn’t keep you in the kitchen all day.
Step-by-Step Instructions:
1. Brown the Sausage:
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Let it brown nicely for 6-8 minutes, then use a slotted spoon to remove the sausage and set it aside. Keep the flavorful fat in the pot.
2. Sauté Onions and Garlic:
In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until it smells wonderful.
3. Combine Soup Ingredients:
Put the cooked sausage back into the pot. Add the diced potatoes, canned diced tomatoes with their juice, chicken broth, dried oregano, and crushed red pepper flakes if you like a little heat. Stir everything together well.
4. Simmer Until Potatoes Are Tender:
Bring the soup to a boil, then lower the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes until the potatoes are soft when poked with a fork.
5. Add Greens and Finish:
Stir in the fresh spinach or kale and cook another 3-4 minutes until the greens are nicely wilted. Lower the heat and slowly stir in the heavy cream. Warm it through gently—don’t bring the soup back to a boil after adding the cream. Taste and add salt and pepper as needed.
6. Serve and Enjoy:
Spoon the soup into bowls and sprinkle chopped fresh parsley on top for a bright finish. This soup is delicious with crusty bread on the side. Enjoy your comforting meal!
Can I Use Frozen Sausage for This Soup?
Yes, but make sure to fully thaw it in the fridge overnight before cooking. This helps it brown evenly and cook through properly in the soup.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or plain Greek yogurt stirred in gently off the heat to keep the soup creamy but lighter.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent the cream from curdling.
Can I Make This Soup Dairy-Free?
Yes! Skip the heavy cream and use coconut milk or almond milk as a dairy-free alternative for creaminess.