Italian Sausage and Potato Soup is a hearty and comforting meal that’s perfect for chilly days. This soup combines spicy Italian sausage with tender potatoes, all swimming in a warm, flavorful broth. It’s filling without being heavy, and the mix of sausage and potatoes creates an irresistible combination of textures and tastes.
I love making this soup when I want something simple but satisfying. The sausage adds a nice kick, while the potatoes soak up all the flavors, making each spoonful a little taste of home. One trick I like is to brown the sausage really well before adding the other ingredients—this brings out extra flavor that makes the whole soup better.
Serving this soup with some crusty bread or a sprinkle of Parmesan cheese on top turns it into a wonderful meal that everyone seems to enjoy. It’s the kind of recipe I keep coming back to whenever I want comfort food that doesn’t require a lot of fuss but still feels special.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold and spicy flavor. If you can’t find Italian sausage, you can use spicy ground pork or turkey. For a milder taste, choose sweet Italian sausage or remove some of the spices with extra veggies.
Potatoes: Yukon Gold or Russet potatoes work best since they hold shape but get tender. If you want a softer soup, try red potatoes or fingerlings—just be gentle when stirring.
Half-and-Half or Heavy Cream: This adds creaminess to the soup. For a lighter option, use whole milk or a dairy-free alternative like coconut cream (it changes the taste slightly but still gives creaminess).
Chicken Broth: Use low-sodium broth if you want to control salt levels. Vegetable broth works fine too if you prefer a meat-free option, but the flavor will be lighter.
How Do I Get the Sausage Flavor to Shine Without Making the Soup Greasy?
Browning the sausage well is the secret. Here’s how I do it:
- Place the sausage in a hot pan and let it cook undisturbed for a few minutes to develop color.
- Break it into pieces as it cooks—this helps it brown evenly and cook through.
- Use a slotted spoon to remove excess fat if there’s too much, but leave a little behind to add flavor to the veggies.
- Cook the veggies in the sausage fat to soak up those tasty flavors before adding broth.
This method keeps the soup rich but not greasy, and really boosts the depth of flavor.
Equipment You’ll Need
- Large Dutch oven or soup pot – I prefer this for even heat and enough space to cook everything together.
- Cutting board and sharp knife – for chopping vegetables and sausage prep.
- Wooden spoon or silicone spatula – to stir the ingredients and scrape up browned bits.
- Measuring cups and spoons – for precise seasoning and broth quantities.
- Can opener – to drain the diced tomatoes easily.
- Large spoon or ladle – for serving the hot soup.
Flavor Variations & Add-Ins
- Swap sausage with ground turkey or chicken: For a leaner, milder flavor. Use Italian seasoning to keep the taste close.
- Add greens like spinach or kale: Stir in during the last 5 minutes for extra nutrients and color.
- Spice it up: Include more red pepper flakes or a dash of hot sauce for added heat.
- Cheesy topping: Sprinkle grated Parmesan or shredded mozzarella on each bowl for a cheesy finish.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, removed from casing)
- 1 tbsp olive oil (optional, if sausage is lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, diced
- 4 medium potatoes, peeled and cut into chunks
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups chicken broth (or stock)
- 1 cup half-and-half or heavy cream
Seasonings & Garnish:
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep, plus 30 minutes cooking. You’ll brown the sausage, cook the vegetables, simmer the potatoes until tender, and then add cream for a creamy finish. It’s a warm and satisfying meal ready in under an hour.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until it’s no longer pink, about 5-7 minutes. If the sausage is very lean and starts sticking, add the olive oil. Remove any extra fat, leaving about a tablespoon for flavor.
2. Cook the Vegetables:
Add the diced onion, celery, and carrots to the pot. Stir and cook until the veggies soften, around 5 minutes. Then stir in the minced garlic and cook for 1 more minute until fragrant.
3. Add Potatoes and Seasonings:
Put in the potato chunks, drained diced tomatoes, oregano, basil, and red pepper flakes if you want some heat. Mix everything well.
4. Simmer the Soup:
Pour in the chicken broth and bring the pot to a boil. Lower the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Finish with Cream and Season:
Turn the heat to low and stir in the half-and-half or heavy cream. Warm the soup gently, but don’t let it boil after adding the cream. Add salt and pepper to taste.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley or basil. For extra flavor, sprinkle with grated Parmesan cheese and serve with crusty bread on the side.
Can I Use Frozen Sausage for This Soup?
Yes, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. This helps the sausage brown evenly without steaming.
What Can I Substitute for Potatoes?
If you want a lower-carb option, try cauliflower florets or turnips. They won’t be exactly the same texture but still soak up flavors nicely. Just add them at the same step as potatoes and cook until tender.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. You can also freeze it for up to 2 months, but add cream only after thawing and reheating.
Can I Make This Soup Vegetarian?
Absolutely! Omit the sausage and use extra vegetables or plant-based sausage alternatives. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
