Italian Sausage Potato Soup is a warm and hearty dish that combines spicy Italian sausage with tender potatoes and creamy broth. It’s a comforting bowl packed with flavors that feel like a cozy hug on a chilly day. The sausage adds a nice kick, while the potatoes bring a soft, satisfying texture that everyone loves.
I really enjoy making this soup when I want something filling but easy to prepare. One tip I have is to cook the sausage well first so it gets a little crispy—that extra texture makes a big difference. Plus, you can add some fresh herbs or a sprinkle of cheese on top to make it even better. It’s one of those recipes I keep coming back to when I want something simple but delicious.
My favorite way to serve this soup is with a warm slice of crusty bread or a grilled cheese sandwich on the side. It’s perfect for family dinners or whenever I want to feel cozy indoors. Everyone always asks for seconds, and it’s easy to see why—this soup just hits the spot every time!
Key Ingredients & Substitutions
Italian Sausage: This brings great flavor and spice to the soup. If you prefer less heat, go with mild sausage or even turkey sausage for a lighter option. Removing the casing and crumbling it helps it cook evenly.
Potatoes: Yukon gold or Russet work best for their creamy texture after cooking. If you want a lower-carb option, try cauliflower florets instead—they soften nicely.
Greens: Spinach or kale add freshness and color. Spinach wilts faster and is tender, while kale holds up longer and adds a bit of chew.
Heavy Cream: It makes the soup creamy and smooth. For a dairy-free version, use coconut milk or a cashew cream substitute. Half-and-half works for a lighter creaminess.
How Do I Get the Best Flavor from the Sausage and Potatoes?
Cooking the sausage well is key. Crumble it into the pan and cook until nicely browned; this adds depth and texture. Remove the sausage before sautéing onions to prevent burning them.
- Sauté onions gently until translucent; this brings out their sweetness.
- Add garlic last and cook briefly to avoid bitterness.
- Simmer potatoes in broth until just tender—overcooking will make them mushy.
- When adding greens and cream, keep the heat low to gently wilt and warm without breaking the cream.
Patience during these steps makes the soup taste rich and layered with great textures.
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it’s big enough to cook everything in one place and heats evenly.
- Wooden spoon or spatula – makes stirring easy and prevents scratching the pot’s surface.
- Knife and cutting board – for chopping sausage, potatoes, onions, garlic, and greens; sharp knives make the job safer and faster.
- Measuring spoons and cups – useful for seasoning and liquids; keeps everything just right.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage instead of pork for a leaner option, keeping the same spices for flavor.
- Replace spinach with chopped kale or Swiss chard for different leafy greens, or add arugula for a peppery kick.
- Stir in some chopped bell peppers or carrots with the onions for extra sweetness and color.
- Add a pinch of red pepper flakes or paprika to boost the spice level if you like heat.
Italian Sausage Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (spicy or mild)
- 4 medium potatoes, peeled and diced into chunks
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth
- 1 cup fresh spinach or kale, chopped
- 1/2 cup heavy cream or half-and-half
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes of preparation to chop ingredients and brown sausage, plus around 20-25 minutes of cooking time to simmer the potatoes and combine the flavors. In total, you’ll spend roughly 30-35 minutes before your comforting bowl is ready to enjoy.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Remove the sausage from the casing (if needed) and crumble into the pot. Cook until browned and fully cooked, about 5-7 minutes. Once done, remove sausage and set aside.
2. Sauté Onion and Garlic:
In the same pot, add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant but not browned.
3. Combine Main Ingredients:
Return the cooked sausage to the pot. Add diced potatoes, diced tomatoes with their juices, chicken broth, and Italian seasoning. Stir everything together.
4. Simmer the Soup:
Bring the mixture to a boil. Then reduce heat to low and let it simmer until potatoes are tender, around 15-20 minutes.
5. Add Greens and Cream:
Stir in chopped spinach or kale and pour in the heavy cream. Let it simmer gently for another 3-5 minutes until the greens are wilted and the soup is heated through.
6. Final Seasoning and Serve:
Taste and add salt and pepper as needed. Serve the soup hot, garnished with fresh parsley. For an extra treat, pair it with some crusty bread on the side.
Can I Use Frozen Italian Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and cook through properly.
Can I Substitute Potatoes with a Different Vegetable?
Absolutely! If you want a lower-carb option, try cauliflower florets or even diced sweet potatoes for a slightly sweeter flavor and different texture.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative. Add it at the same step to keep the soup creamy without dairy.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly.
