Italian Sausage and Potato Soup is a comforting bowl filled with hearty potatoes, flavorful Italian sausage, and a touch of herbs that make every spoonful warm and satisfying. The sausage adds a nice, slightly spicy kick, while the tender potatoes soak up all the tasty broth, making this soup a perfect meal for chilly days or when you need something cozy.
I love making this soup when I want something simple but full of flavor. It comes together quickly, and the smell of Italian sausage cooking on the stove always gets me excited. A little tip I use is to brown the sausage well before adding the potatoes and broth—that extra browning brings out so much depth in the soup.
My favorite way to enjoy this soup is with crusty bread for dipping and a sprinkle of parmesan on top. It’s one of those dishes that feels like a warm hug in a bowl, perfect for sharing with family or friends. Whenever I make it, it always brings out happy smiles and full bellies around the table.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold, spicy flavor. If you want less spice, choose mild Italian sausage or substitute with ground turkey or chicken for a leaner option.
Potatoes: I like Yukon Gold for their creamy texture, but Russet or red potatoes work well too. Just keep the chunks fairly large so they don’t turn mushy in the soup.
Heavy Cream: Adds richness and smoothness. You can swap with half-and-half or coconut milk if you want a lighter or dairy-free version, but the texture will be a bit different.
Spinach and Tomatoes: Fresh spinach is great for color and nutrients. You can use kale or Swiss chard instead. For tomatoes, canned diced ones work best, but fresh tomatoes can be used if peeled and chopped.
How Do I Get the Sausage Full of Flavor and Cooked Perfectly?
Cooking sausage well is key to this soup’s flavor. Here’s how I do it:
- Use medium heat to brown the sausage, breaking it up with a spoon for even cooking.
- Let it cook undisturbed for a couple of minutes at a time to get a nice brown crust; this adds depth.
- Drain excess fat if there’s too much so the soup doesn’t become greasy.
- Add onions after browning—cooking them in the sausage flavor adds sweetness to the soup.
Taking these steps makes sure your sausage is tasty and the base of the soup is rich and satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it cooks everything evenly and simplifies cleanup.
- Wooden spoon or spatula – makes stirring the sausage, vegetables, and broth easy and gentle on the pan.
- Knife and cutting board – for chopping onions, garlic, potatoes, and greens efficiently.
- Measuring cups and spoons – helps keep your ingredients balanced and accurate.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a leaner, milder flavor.
- Add chopped kale, Swiss chard, or collard greens instead of spinach for a different leafy green.
- Stir in a splash of balsamic vinegar or lemon juice at the end for brightness.
- For extra spice, include a pinch of red pepper flakes or hot sauce during cooking.
How to Make Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 2 cups water
- 4 medium potatoes, peeled and cut into 1-inch chunks
- 1 can (14.5 oz/400g) diced tomatoes, drained
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
Seasonings & Garnishes:
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Time You’ll Need:
This delicious soup takes about 10 minutes to prep and roughly 30 minutes to cook. So, in around 40 minutes total, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Browning the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Stir occasionally, allowing the sausage to brown and cook through, about 5-7 minutes. If there’s too much fat, carefully drain some off.
2. Cooking the Onions and Garlic:
Add the diced onion to the sausage in the pot. Sauté together until the onions become soft and translucent, around 4 minutes. Stir in the minced garlic and cook for 1 more minute until you can smell its wonderful aroma.
3. Adding Broth, Potatoes, and Seasonings:
Pour in the chicken broth and water, then add the potato chunks along with dried oregano, dried basil, and the optional crushed red pepper flakes. Stir to combine everything well.
4. Simmering the Soup:
Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and cook until the potatoes are tender, about 15-20 minutes.
5. Adding Tomatoes and Spinach:
Stir in the drained diced tomatoes and chopped spinach. Cook for 3-4 minutes until the spinach wilts and everything is heated through.
6. Finishing the Soup:
Slowly stir in the heavy cream. Season with salt and freshly ground black pepper to your taste. Warm the soup gently—avoid boiling after adding the cream so it stays smooth and creamy.
7. Serving:
Spoon the soup into bowls. Garnish with fresh parsley and grated Parmesan cheese if you like. Serve hot with crusty bread to dip and enjoy every comforting bite!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, then proceed as usual.
Can I Substitute Potatoes with Another Vegetable?
Absolutely! You can swap potatoes for sweet potatoes or butternut squash for a slightly different flavor and texture. Just adjust the cooking time to ensure they become tender.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Dairy-Free?
Yes! Replace heavy cream with coconut milk or a dairy-free creamer of your choice. Keep in mind this may slightly change the flavor and texture but will still be delicious.