Italian Sausage Potato Soup is a comforting bowl full of hearty flavors and satisfying textures. It features spicy Italian sausage, tender chunks of potatoes, and a creamy broth that wraps everything together in the best way. This soup smells amazing as it cooks, and you can taste the mix of garlic, herbs, and a little kick of heat from the sausage in every spoonful.
I love making this soup on cooler days when a warm, filling meal feels just right. What I really enjoy about it is how easy it is to customize—sometimes I add a handful of kale or spinach just to sneak in some greens, or sprinkle some grated cheese on top for extra yum. I think the key to making it extra tasty is letting the sausage brown really well before adding everything else, which brings out so much flavor.
For serving, I like to pair it with crusty bread for dipping, or a simple side salad to keep things fresh. This soup always seems to bring people together around the table because it’s so enjoyable and stick-to-your-ribs satisfying. It’s definitely one of those recipes I go back to again and again when I want a meal that feels like a warm hug.
Key Ingredients & Substitutions
Italian Sausage: It’s the heart of this soup, adding spicy, savory flavor. You can swap with turkey sausage for a lighter version or use ground pork with Italian seasoning if you can’t find sausage.
Potatoes: I like using Yukon Gold or Russet potatoes for their creamy texture when cooked. Sweet potatoes can be a fun twist if you want a slightly different flavor.
Greens: Fresh spinach or kale works well for some color and nutrition. If you prefer, you can use swiss chard or omit greens entirely.
Cream: Heavy cream adds richness. Half-and-half or coconut milk are good substitutes for a lighter or dairy-free option.
How Can I Get the Sausage Perfectly Browned Without Burning?
Browned sausage builds the base flavor of this soup, so it’s important to get it right. Here’s how I do it:
- Use medium heat to cook the sausage gently—it cooks through without burning too fast.
- Break it apart as it cooks to ensure even browning.
- Don’t stir constantly; let it sit for a minute or two to get a nice sear.
- Remove cooked sausage with a slotted spoon to keep the rendered fat for flavor in the pot.
This simple step gives your soup a delicious depth that’s hard to beat.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and prevents sticking or burning.
- Wooden spoon or spatula – perfect for breaking up sausage and stirring ingredients without scratching the pot.
- Knife and cutting board – for chopping onion, garlic, and greens easily and safely.
- Measuring cups and spoons – to keep ingredients precise, especially with broth and cream.
- Can opener – for opening diced tomatoes and other canned ingredients.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken seasoned with Italian herbs for a leaner option.
- Add in some sliced bell peppers or carrots with the onions for extra vegetables.
- To make it more filling, stir in cooked pasta or rice before serving.
- Finish with a sprinkle of shredded cheese or a squeeze of lemon juice for a fresh twist.
Italian Sausage Potato Soup
Ingredients You’ll Need:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 4 cups (1 liter) chicken broth
- 3 medium potatoes, peeled and diced into chunks
- 1 can (14 oz/400 g) diced tomatoes with juice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for extra heat)
- Salt and pepper, to taste
- Fresh parsley or rosemary sprig, for garnish
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prepare and 30 to 40 minutes to cook, making it a perfect easy weeknight meal. It’s great for when you want something warm, satisfying, and ready without too much fuss.
Step-by-Step Instructions:
1. Brown The Sausage:
Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for about 6-8 minutes, until nicely browned and fully cooked. Use a slotted spoon to remove the sausage and set it aside, keeping the flavorful fat in the pot.
2. Cook The Onions and Garlic:
In the same pot, add the chopped onion and sauté for about 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds, until you can smell its lovely aroma.
3. Add Potatoes, Tomatoes, Herbs, and Broth:
Pour in the diced potatoes, canned diced tomatoes with juice, dried oregano, dried basil, red pepper flakes if using, and chicken broth. Stir everything together. Turn up the heat and bring to a boil.
4. Simmer Until Potatoes Are Tender:
Lower the heat and let the soup simmer uncovered for 15-20 minutes, or until the potatoes are soft and cooked through.
5. Add Sausage and Greens:
Return the browned sausage to the soup. Add the chopped spinach or kale and stir well. Keep simmering for another 3-5 minutes until the greens are wilted and tender.
6. Stir In Cream:
Slowly pour in the heavy cream and gently heat the soup. Avoid boiling after adding cream to keep it smooth and creamy without curdling.
7. Final Seasoning and Serve:
Taste your soup and add salt and pepper as needed. Serve your delicious Italian Sausage Potato Soup hot, garnished with fresh parsley or a rosemary sprig. It’s lovely with crusty bread for dipping!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This will help it brown evenly and cook safely.
How Can I Make This Soup Dairy-Free?
Replace the heavy cream with coconut milk or a plant-based cream alternative. Add it at the same step and gently heat to combine without boiling.
Can I Prepare the Soup in Advance?
Absolutely! Make the soup up to the cooking stage before adding cream and greens. Store it in the fridge for up to 2 days, then reheat and add the cream and greens just before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.