Italian Sausage and Potato Soup is a hearty, comforting bowl filled with chunks of tender potatoes, savory Italian sausage, and a flavorful broth that’s both warm and satisfying. This soup has a wonderful mix of textures—the soft potatoes blend perfectly with the rich, spiced sausage, making every spoonful a cozy experience.
I love making this soup on chilly days when you want something filling but not too complicated. One tip that really makes a difference is to brown the sausage well before adding it to the soup—it brings out such a great depth of flavor. Plus, it’s easy to throw together in one pot, which means less cleanup and more time to enjoy.
My favorite way to serve this soup is with a slice of crusty bread on the side, perfect for soaking up all that tasty broth. It’s the kind of meal that everyone feels good eating, whether it’s a quick weeknight dinner or a casual weekend lunch. Whenever I make it, it always gets smiles around the table, and leftovers taste even better the next day.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold, spicy flavor. Use mild or spicy depending on your taste. For a lighter version, try turkey sausage or plant-based sausage.
Potatoes: Russet or Yukon Gold potatoes hold up well in soup without turning mushy. Sweet potatoes can add a nice twist and a bit of natural sweetness.
Greens (Spinach or Kale): I like spinach for its tender texture, but kale adds extra chewiness and nutrition. Swiss chard or collard greens work too.
Chicken Broth: This creates the base broth. Use low-sodium broth to control saltiness or vegetable broth for a vegetarian option with plant-based sausage.
Heavy Cream or Half-and-Half: This makes the soup creamy and smooth. For dairy-free, try coconut milk or cashew cream as substitutes.
How Do You Get the Sausage Flavor Just Right?
Cooking the sausage properly is key to building flavor in this soup. Here’s how I do it:
- Heat oil over medium heat, add sausage, and break it into bite-sized pieces with a spoon.
- Cook until browned and no longer pink, about 5-7 minutes. Browning adds richness and depth.
- Don’t rush—letting it get a good sear helps create tasty bits that make the broth richer.
- Remove sausage but keep the fat in the pot to sauté onions and carrots for added flavor.
This step makes all the difference in a hearty, well-rounded soup. Patience pays off!
Equipment You’ll Need
- Large pot or Dutch oven – I suggest this because it heats evenly and is perfect for simmering the soup.
- Wooden spoon or spatula – helps you break up and brown the sausage and stir ingredients smoothly.
- Knife and cutting board – for chopping vegetables and greens quickly and safely.
- Measuring cups and spoons – to add ingredients precisely and keep the flavors balanced.
Flavor Variations & Add-Ins
- Use spicy chorizo or kielbasa instead of Italian sausage for a different flavor profile.
- Add cooked beans like cannellini or Great Northern for extra protein and texture.
- Mix in a splash of balsamic vinegar or a squeeze of lemon at the end to brighten the flavors.
- Top with shredded mozzarella or Parmesan cheese for extra cheesy richness when serving.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 3 medium potatoes, peeled and cut into chunks
- 4 cups (1 liter) chicken broth
- 1 cup water (optional, for thinning the soup)
Seasonings & Add-ins:
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach or kale, chopped
- ½ cup heavy cream or half-and-half (optional for creaminess)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Time Needed:
This soup takes about 10 minutes to prep, 10 minutes to brown the sausage and sauté veggies, and about 20 minutes simmering the potatoes. Total time is roughly 40 minutes, perfect for a comforting meal without a long wait!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it up with a spoon, and cook until nicely browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and leave the fat in the pot—it’s full of flavor!
2. Cook the Vegetables:
Add diced onion and carrots to the pot and sauté for about 5 minutes until softened and translucent. Stir in minced garlic and cook for another minute until fragrant.
3. Combine & Simmer:
Return browned sausage to the pot. Add potato chunks, chicken broth, and water if you want a thinner soup. Sprinkle in oregano, basil, crushed red pepper flakes (if you like heat), and salt and pepper. Bring to a boil, then reduce heat and let it simmer gently for about 20 minutes, until potatoes are tender.
4. Add Greens and Cream:
Stir in chopped spinach or kale and cook until wilted, about 2-3 minutes. If using, add heavy cream or half-and-half and warm through—just don’t let the soup boil now to keep the cream smooth.
5. Finish and Serve:
Taste and adjust the seasoning with extra salt or pepper if needed. Ladle the soup into bowls and top with fresh parsley and Parmesan cheese if you like. Serve with crusty bread and enjoy a cozy, delicious meal!
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if made a day ahead. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftover soup refrigerated in a sealed container for 3-4 days. You can also freeze it for up to 2 months — just thaw overnight in the fridge before reheating.
Can I Substitute Different Greens?
Yes! Spinach and kale work best, but you can also use Swiss chard, collard greens, or even arugula for a peppery bite. Add them at the end to wilt briefly in the hot soup.
