Italian Sausage Potato Soup is a warm and hearty bowl packed with spicy sausage, tender potatoes, and creamy broth. It’s the kind of soup that feels like a comforting hug, especially on chilly days. The blend of Italian spices with the soft potatoes creates a perfect balance that’s both filling and flavorful.
I love making this soup when I want something easy but still impressive for family or friends. The sausage adds a nice kick, and the potatoes soak up all those tasty seasonings. One tip I always follow is to brown the sausage really well before adding the potatoes and broth—it makes the flavor so much richer. I find that this little step makes all the difference.
For serving, I like to pair the soup with some crusty bread to soak up every last drop. It’s also great topped with a bit of shredded cheese or fresh parsley to brighten it up. Whenever I make this Italian Sausage Potato Soup, it feels like a cozy meal that everyone can enjoy together. It’s definitely a go-to recipe for any day when you want something simple, delicious, and satisfying.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold flavor. You can swap spicy sausage for mild if you prefer less heat. For a lighter option, try turkey sausage. Make sure to remove the casing to break it apart easily while cooking.
Potatoes: Yukon Gold potatoes are great for their creamy texture, but Russets work too. If you want a quicker cook time, dice the potatoes smaller. Sweet potatoes can be used for a twist, adding a subtle sweetness.
Heavy Cream: Cream adds richness to the soup. If you want a lighter version, use half-and-half or whole milk, but the soup won’t be as thick. For a dairy-free option, unsweetened coconut cream works well.
Canned Tomatoes: Using diced tomatoes with juice adds depth and slight tang. If fresh tomatoes are available, dice and add them after sautéing the veggies for a fresher taste.
Herbs & Spices: Dried oregano and basil provide classic Italian flavors. Fresh herbs can be used instead but add them near the end to keep their brightness. Adjust the red pepper flakes based on your heat preference.
How Can I Get a Rich, Flavorful Broth Without It Being Watery?
To build deep flavor, start by browning the sausage well to get caramelized bits in the pot. Don’t rush this step; it helps create a rich base. Then sauté your vegetables to soften and release their flavors before adding liquids.
- After browning the sausage, remove it and sauté onions, carrots, and celery in the same pot. This picks up the leftover bits from the sausage and adds more taste.
- Add garlic last here, cooking for just a minute so it doesn’t burn and become bitter.
- When you add broth, tomatoes, and potatoes, bring everything to a boil, then simmer to let flavors meld while the potatoes cook through.
- Finish by stirring in cream gently and warming through without boiling. This keeps the soup creamy instead of separating.
Following these steps ensures each ingredient contributes to a hearty, flavorful soup that’s not watery but perfectly rich. Taking your time on the browning and sautéing really pays off!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it’s big enough for all ingredients and heats evenly.
- Wooden spoon or spatula – perfect for breaking up sausage and stirring vegetables without scratching the pot.
- Knife and cutting board – for dicing potatoes, onion, carrots, and celery; I keep it sharp for easier chopping.
- Measuring cups and spoons – to be precise with broth, cream, and seasonings to balance flavors.
- Soup ladle – makes serving easier and prevents spills when filling bowls.
Flavor Variations & Add-Ins
- Use spicy sausage for a kick, or mild sausage if you prefer less heat. Or try chicken sausage for a leaner option.
- Stir in chopped spinach or kale near the end for added greens and nutrients.
- Add a splash of balsamic vinegar or a squeeze of lemon juice just before serving to brighten the flavors.
- Top each bowl with shredded cheese like Parmesan or mozzarella, or sprinkle with chopped fresh basil or parsley for extra freshness.
Italian Sausage Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casing removed)
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 stalk celery, sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Fresh thyme sprigs for garnish (optional)
- Crusty bread for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook. So in about 40 minutes total, you’ll have a warm, comforting meal ready to enjoy. It’s a simple recipe with easy steps that don’t require much hands-on time.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage (remove casing first) and cook, breaking it apart with a spoon, until it is browned and cooked through, about 6-8 minutes. Use a slotted spoon to remove the sausage and set it aside for now.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for 5-6 minutes, until they start to soften. Then add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients and Simmer:
Return the cooked sausage to the pot. Stir in the diced potatoes, chicken broth, canned tomatoes (with juices), dried oregano, dried basil, crushed red pepper flakes (if you like heat), black pepper, and salt to taste. Bring everything to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
4. Add Cream and Fresh Herbs:
Stir in the heavy cream and chopped fresh parsley. Heat the soup through for about 5 more minutes, but don’t let it boil after you add the cream. Taste the soup and adjust the seasoning with extra salt or pepper if needed.
5. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with extra fresh parsley and thyme sprigs if you want. Serve with crusty bread on the side – perfect for soaking up all the delicious broth.
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This helps the sausage cook evenly and prevents excess water from diluting the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits overnight. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove to avoid curdling the cream.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk, though the soup will be less creamy. For dairy-free, coconut milk or coconut cream works well and adds a subtle sweetness that complements the sausage and herbs.
How Should I 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. If the soup thickens too much upon cooling, add a splash of broth or water to loosen it back up.