Italian Sausage Potato Soup is a hearty and comforting bowl that’s perfect for chilly days. It blends the spicy, flavorful punch of Italian sausage with tender chunks of potatoes and a rich, creamy broth. The mix of sausage, soft potatoes, and a touch of herbs makes this soup both filling and full of flavor.
I love making this soup when I want something warm and satisfying but easy to throw together. The Italian sausage gives it a little kick, and the potatoes soak up all those tasty juices. It’s one of those recipes where you feel like you’re getting a hug in a bowl. I usually brown the sausage first to get a nice, crispy edge before adding everything else—it makes such a difference in flavor.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s great as a simple dinner after a busy day or as a way to cozy up with family. Whenever I serve this, it never lasts long, which tells me everyone agrees that Italian Sausage Potato Soup is a winner every time.
Key Ingredients & Substitutions
Italian Sausage: This is the star for flavor and spice. Mild sausage offers gentle heat, while hot sausage adds a nice kick. If you want a lighter version, try turkey Italian sausage—it still gives good flavor but less fat.
Potatoes: I like using Yukon Gold or Russet potatoes because they hold their shape and get creamy inside. If you want a quicker cook, cut potatoes smaller, but keep chunks so they don’t turn mushy.
Spinach: Adds freshness and color. Fresh spinach wilts nicely at the end. You can swap with kale for a stronger green note, but it needs a bit longer cooking to soften.
Heavy Cream: This makes the broth creamy and smooth. For a lighter soup, use half and half or even coconut milk, which gives a subtle sweetness and is dairy-free.
Herbs & Spices: Dried oregano and basil give the classic Italian feel. If fresh herbs are available, add them at the end for a brighter flavor.
How Do I Get the Sausage Flavor Just Right Without Overcooking?
Cooking the Italian sausage properly is key to building rich flavor. Here’s how I do it:
- Heat the olive oil over medium heat before adding the sausage. This helps get a nice sizzle.
- Break the sausage into bite-sized pieces with a spoon or spatula for even browning.
- Cook undisturbed a bit to get a crispy edge before stirring; this adds texture and deeper flavor.
- Once browned, remove the sausage but keep the fat in the pan—this fat carries flavor for sautéing your onions and garlic.
- This method ensures the sausage stays juicy and not dry while giving your soup a rich, savory base.
Equipment You’ll Need
- Large pot or Dutch oven – I use this for all the cooking steps because it heats evenly and has enough space for everything.
- Wooden spoon or spatula – perfect for stirring ingredients without scratching the pot and breaking up the sausage.
- Knife and cutting board – handy for chopping onions, garlic, and potatoes quickly and safely.
- Measuring spoons and cups – helps keep the seasonings balanced and the ingredients just right.
Flavor Variations & Add-Ins
- Swap out spinach for kale or Swiss chard for different greens and textures.
- Add cooked bacon bits or pancetta for extra smoky flavor and richness.
- Use different cheeses, like Parmesan or mozzarella, stirred in at the end for a cheesy twist.
- Kick up the spice by adding more crushed red pepper or a dash of hot sauce for heat.
Italian Sausage Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or hot, casing removed)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced into chunks
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups chicken broth
- 2 cups fresh spinach, roughly chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup heavy cream or half and half
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley or Italian seasoning, for garnish
Time Needed:
This soup takes about 10 minutes to prepare and chop ingredients, plus around 30-35 minutes to cook. Overall, plan for about 40-45 minutes from start to finish, making it a great weeknight meal.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for about 5-7 minutes until it’s browned and cooked through. Use a slotted spoon to remove the sausage, leaving the flavorful fat in the pot.
2. Sauté Onion and Garlic:
Add the chopped onion to the pot and sauté for 4-5 minutes until translucent and soft. Stir in the minced garlic and cook for another minute until you smell that lovely aroma.
3. Add Potatoes, Tomatoes, and Broth:
Return the cooked sausage to the pot. Add the diced potatoes, canned diced tomatoes with their juice, chicken broth, dried oregano, basil, and crushed red pepper flakes (if you want a little spice). Stir everything well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the potatoes are tender when you poke them with a fork.
5. Add Spinach and Cream:
Stir in the chopped spinach and cook for another 3 to 5 minutes until the spinach wilts. Lower the heat and pour in the heavy cream. Stir and let the soup warm through for 2-3 minutes. Taste and add salt and pepper as you like.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of Italian seasoning. This soup is perfect with crusty bread for dipping. Enjoy your cozy bowl of Italian Sausage Potato Soup!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and cook through properly without extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely. The flavors actually deepen when it sits. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring occasionally to keep the cream from separating.
How Can I Make This Soup Dairy-Free?
Skip the heavy cream and substitute with coconut milk or a dairy-free cream alternative. This will keep it creamy and flavorful without dairy.
What’s the Best Way to Store Leftover Soup?
Store leftovers in a sealed container in the fridge. For longer storage, freeze for up to 2 months. Thaw in the fridge overnight before reheating on the stove.
