Italian Sausage and Potato Soup is a hearty, comforting dish that combines spicy Italian sausage with tender potatoes in a flavorful broth. This soup brings together simple ingredients like savory sausage, creamy potatoes, and a sprinkle of herbs to create a warm bowl that feels like a big, cozy hug on a chilly day.
I love making this soup when I want something satisfying but not too complicated. One of my favorite tips is to brown the sausage well to get that rich, caramelized flavor that really makes the soup sing. The potatoes soak up all the delicious juices, making each bite soft and flavorful. It’s a combination I find hard to resist once I start eating!
For serving, I like to ladle the soup into bowls and top it with a little shredded cheese or some fresh parsley to brighten it up. It pairs perfectly with a crusty piece of bread that you can dunk right into the broth. Whenever I make this, it almost feels like a little celebration of simple, hearty food that fills you up and warms you from the inside out.
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup. I recommend using a good-quality sausage with some fat for flavor. You can swap for turkey sausage if you want a leaner option, but add a bit of oil when cooking to keep richness.
Potatoes: Yukon Gold are perfect because they hold their shape and add creaminess. Russet potatoes can be used, but they may break down more into the broth, making it thicker.
Heavy Cream: Heavy cream adds richness and smoothness. For a lighter version, try half-and-half or coconut milk, but the soup will be less creamy.
Spinach: Fresh spinach gives a nice color and freshness at the end. You can also use kale or Swiss chard if you prefer a sturdier green.
How Do You Get the Best Flavor from Browning the Sausage?
Properly browning the sausage adds a deep, rich flavor to the soup, so take your time here. Follow these simple steps:
- Heat oil in the pot over medium heat. Add sausage, breaking it into pieces.
- Let the sausage sit without stirring too much to develop a golden crust.
- Once browned, use a slotted spoon to remove it, leaving the fat behind for cooking onions and garlic.
- This fat adds flavor and helps build the soup’s base.
I find this step really elevates the whole dish and makes the broth taste deliciously meaty.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like using this because it heats evenly and is easy to handle.
- Wooden spoon or spatula – perfect for stirring and breaking up the sausage as it cooks.
- Sharp knife and chopping board – for dicing the onion, potatoes, and garlic.
- Measuring cups and spoons – for precise ingredients like broth, cream, and seasonings.
- Optional: Soup ladle – makes serving easier and neat.
Flavor Variations & Add-Ins
- Replace sausage with cooked ground beef or turkey for a different protein touch.
- Stir in a splash of white wine with the broth for a hint of acidity and depth.
- Add chopped bell peppers or carrots with the onions for more vegetables and color.
- Top with shredded mozzarella or a dollop of sour cream for extra creaminess when serving.
How to Make Italian Sausage and Potato Soup?
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 4 medium Yukon Gold potatoes, peeled and diced into bite-size chunks
- 1 cup heavy cream
- 4 cups fresh spinach leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for extra heat)
- 1/2 cup shredded Parmesan cheese (for garnish)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and brown the sausage and veggies, plus 20 minutes to simmer until potatoes are tender, and another 5 minutes to finish with cream and spinach. Overall, plan for about 35 minutes from start to finish to enjoy a warm, hearty soup.
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, breaking it apart with a spoon. Cook until browned and fully cooked, about 5 to 7 minutes. Scoop out the cooked sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
2. Sauté Onions and Garlic:
Using the same pot, add diced onion and cook for about 4 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant, stirring gently to avoid burning.
3. Add Broth, Tomatoes, Potatoes, and Herbs:
Pour in the chicken broth and drained diced tomatoes. Stir in the diced potatoes, dried oregano, dried basil, and red pepper flakes if using. Bring the soup to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
4. Finish With Sausage and Cream:
Return the cooked sausage to the pot. Stir in the heavy cream and continue simmering for another 5 minutes to heat everything through and combine flavors.
5. Add Spinach and Season:
Stir in the fresh spinach leaves and cook just until wilted, about 2 minutes. Season with salt and freshly ground black pepper to taste.
6. Serve and Garnish:
Ladle the soup into bowls and sprinkle with shredded Parmesan cheese and chopped fresh parsley. For the best experience, serve with crusty bread to soak up the creamy, savory broth.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and prevents extra moisture from affecting the soup’s texture.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to keep the cream from separating.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 4, then cool and refrigerate. Before serving, reheat gently and add the spinach and cream at the end for the freshest taste and texture.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter option, but the soup will be less creamy and rich. For a dairy-free alternative, coconut milk works well and adds a subtle sweetness.