Italian Sausage Potato Soup is a hearty and comforting dish that combines spicy sausage, tender potatoes, and a creamy broth into one satisfying bowl. The sausage adds a nice kick, while the potatoes make it feel warm and filling, perfect for cooler days or anytime you want a cozy meal.
I love making this soup when I’m in the mood for something easy yet packed with flavor. The mix of Italian seasonings with the soft chunks of potato and the richness from the sausage always makes me smile. One tip I have is to brown the sausage well to get extra flavor that really shines through in the final soup.
This soup tastes great on its own or with a side of crusty bread to dip in the warm broth. It’s the kind of meal that people often ask for seconds of, and I find it’s perfect for sharing with family or friends on a relaxed evening. Whenever I make this, it reminds me of homey dinners where everyone gathers around the table, happy and full.
Key Ingredients & Substitutions
Italian Sausage: This adds the main flavor and a bit of spice. You can choose mild or spicy depending on your heat preference. If you want a lighter option, ground turkey Italian sausage works well too.
Potatoes: Use starchy potatoes like Russets for soft, creamy texture. Yukon Golds are also a good choice if you want a bit more firmness. Avoid waxy potatoes—they won’t soften enough.
Heavy Cream: This gives the soup a rich, creamy feel. For a lighter version, try half-and-half or whole milk, but the soup won’t be as thick.
Diced Tomatoes: Adds a subtle acidity and color. If you don’t have fresh diced tomatoes, canned works perfectly. Just drain to prevent too watery soup.
Vegetables: Onion, celery, carrots, and red bell pepper build a nice flavor base and color. You can swap bell pepper with zucchini or green beans if you like.
How Do You Get the Best Flavor From the Italian Sausage?
Cooking the sausage right is the key to a deep, tasty soup:
- Start by heating oil in your pot, then crumble the sausage in. Let it brown well for several minutes without stirring too much.
- Once browned, remove the sausage and keep the fat in the pot—this adds flavor for your veggies.
- Cook your onion, celery, carrots, and peppers in the sausage fat to soak up all those savory notes.
- Add garlic last and cook briefly to avoid burning it, which can taste bitter.
Taking time here builds a solid flavor foundation for the soup that really makes it shine.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and lets the soup simmer without sticking.
- Wooden spoon – perfect for stirring and breaking up the sausage while it cooks.
- Sharp knife and cutting board – for chopping potatoes, vegetables, and herbs easily and safely.
- Measuring spoons and cups – helps keep the ingredients balanced, especially for herbs and liquids.
- Can opener – needed to drain the canned tomatoes.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken sausage for a leaner option with still good flavor.
- Use half-and-half or milk instead of heavy cream for a lighter, less rich soup.
- Add chopped spinach, kale, or zucchini during the last few minutes for extra green veggies.
- Sprinkle with crushed red pepper flakes or hot sauce if you like more heat.
Italian Sausage Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 4 large potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prepare, 30 minutes to cook, and a few minutes to finish and serve. So, in total, you’ll spend around 40-45 minutes from start to finish, making it a great option for a cozy weeknight meal.
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 with a spoon as it cooks. Cook until browned and fully cooked, about 5-7 minutes. Using a slotted spoon, remove the sausage and set it aside, leaving the flavorful fat in the pot.
2. Sauté the Vegetables:
To the same pot, add the diced onion, celery, carrots, and red bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another 1 minute until fragrant.
3. Combine and Simmer:
Stir in the diced potatoes, cooked sausage, drained tomatoes, Italian seasoning, salt, and pepper. Pour in the chicken broth and stir well to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
4. Finish with Cream and Serve:
Pour in the heavy cream and stir gently. Heat through for 3-5 minutes, but do not let it boil. Taste the soup and adjust the salt and pepper if needed.
Serve hot in bowls and garnish with chopped fresh parsley and grated Parmesan cheese. Enjoy your comforting soup with some crusty bread on the side for dipping!
Can I Use Frozen Italian Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and cook through properly without excess moisture.
Can I Substitute Heavy Cream With Something Else?
Absolutely! You can use half-and-half or whole milk for a lighter soup, though it may be less creamy. For a dairy-free option, try coconut milk, which adds a subtle sweetness.
How Long Does Leftover Soup Keep?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
Can I Add Other Vegetables to the Soup?
Yes! Feel free to add vegetables like spinach, kale, or zucchini towards the end of cooking to boost nutrition without overpowering the flavors.