Italian Sausage and Potato Soup is a hearty, comforting bowl filled with chunks of tender potatoes, flavorful Italian sausage, and a blend of herbs that make every spoonful feel like a warm hug. The sausage adds a nice bit of spice and richness, while the potatoes lend a soft, creamy texture that balances everything perfectly.
I love making this soup when I want something that’s both filling and simple to put together. It’s one of those recipes where all the ingredients come together quickly, but the flavors have plenty of time to get cozy with each other. I often add a little extra garlic and a pinch of crushed red pepper for a subtle kick that keeps everyone asking for seconds.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s a perfect meal for chilly evenings or when you want something soothing after a busy day. Plus, it reheats beautifully, so it’s great for making ahead and enjoying leftovers that taste just as good as the first time.
Key Ingredients & Substitutions
Italian Sausage: This is the star ingredient, bringing flavor and a bit of heat. Use mild or spicy depending on your taste. If you want a lighter option, try turkey sausage or plant-based sausage.
Potatoes: I like starchy potatoes like Russets for a creamy texture when cooked. Yukon Gold also works well. Avoid waxy potatoes as they might stay too firm.
Heavy Cream: It adds richness and smoothness. For a dairy-free option, coconut milk or cashew cream can be great substitutes.
Spinach: Fresh spinach brightens the soup. You can swap it for kale or Swiss chard, but cook a bit longer as they’re tougher.
How Do You Brown Sausage Without Making It Greasy?
Browning sausage releases flavor, but too much grease can make the soup heavy. Here’s how I handle it:
- Use a large pan and medium heat to cook the sausage. This helps it brown evenly without burning.
- Break the sausage into small pieces with a spoon or spatula as it cooks.
- Once browned, use a slotted spoon to remove the sausage and leave the drippings behind—this adds flavor to the soup.
- If there’s too much fat, carefully spoon some out before adding your onions and garlic.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it cooks everything evenly and has enough space for all the ingredients.
- Slotted spoon – helps you remove the cooked sausage without adding extra grease to the soup.
- Chopping knife and cutting board – essential for prepping potatoes, onions, and herbs.
- Measuring spoons and cups – makes it easier to add the right amount of herbs, cream, and broth.
- Soup ladle – perfect for serving up nice, even bowls of soup.
Flavor Variations & Add-Ins
Swap spicy sausage for mild, or try chicken sausage for a lighter taste. Add chopped bell peppers or carrots for extra veggies. Use different cheeses like mozzarella or cheddar for garnishing. Stir in a splash of hot sauce for extra heat.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed
- 4 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups fresh spinach, chopped
- 1 tbsp olive oil
Seasonings & Garnish:
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 to 30 minutes to cook, so it’s ready in just under 40 minutes. It’s perfect for a cozy weeknight dinner or a quick lunch that feels special.
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 into small pieces with a spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the flavorful drippings in the pot.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and cook until translucent and soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Potatoes and Broth:
To the pot, add the diced potatoes, drained diced tomatoes, chicken broth, dried basil, oregano, and crushed red pepper flakes (if you like a bit of spice). Stir everything together.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer, uncovered, until the potatoes are tender, about 15-20 minutes.
5. Finish the Soup:
Return the cooked sausage to the pot. Stir in the heavy cream and chopped spinach. Cook for another 5 minutes, until the spinach has wilted and the soup is hot all the way through.
6. Season and Serve:
Taste the soup and add salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve with crusty or garlic bread for a satisfying meal.
Can I Use Frozen Sausage or Potatoes in This Soup?
Yes, you can! Just make sure to thaw frozen sausage completely before cooking to ensure even browning. For frozen potatoes, use them directly but expect a slightly softer texture after cooking.
How Long Does This Soup Keep in the Fridge?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or a cashew cream alternative to keep it creamy while making it dairy-free.
How Can I Add More Vegetables to This Soup?
Try adding chopped carrots, bell peppers, or zucchini along with the potatoes for extra nutrition and color. Just add them during the simmer step so they get tender.
