Italian Sausage and Potato Soup is a hearty, comforting bowl filled with spicy sausage, tender potatoes, and a flavorful broth that warms you up from the inside out. The sausage brings just the right amount of spice and richness, while the potatoes add a lovely soft texture that makes each spoonful satisfying and delicious.
I love making this soup on chilly evenings when I want something cozy and filling without a lot of fuss. One of my favorite little tips is to brown the sausage really well to bring out its flavor before adding the potatoes and broth—it makes all the difference! Plus, I like to throw in a handful of fresh herbs or a sprinkle of cheese on top for an extra touch.
It’s perfect for sharing with family or friends, especially when served with some crusty bread to soak up every bit of that tasty broth. Every time I make this soup, it reminds me of those simple, warm meals that bring people together around the table. It’s easy to put together but feels like a special treat every time.
Key Ingredients & Substitutions
Italian Sausage: This adds a lot of flavor and a little spice. Use mild or spicy based on your taste. If you want a leaner option, try turkey sausage or plant-based sausage.
Potatoes: Russet potatoes work great for their fluffy texture when cooked. You can swap them with Yukon gold for a creamier feel or red potatoes if you want firmer chunks.
Vegetables: Onion, carrots, and bell pepper add sweetness and depth. Feel free to use frozen diced veggies if fresh aren’t handy. Spinach is best last to keep its color and freshness; kale or Swiss chard works too.
Chicken Broth: This is the base of your soup. Use low sodium to control salt better. Vegetable broth works well if you want a meat-free version.
How Do You Get the Best Flavor from Italian Sausage in the Soup?
Start by browning the sausage well on medium heat. Breaking it into small pieces helps it cook evenly and releases tasty fat. Don’t rush this step; it builds flavor.
- Heat olive oil, add sausage, and brown until nicely caramelized (about 5-7 minutes).
- Remove sausage but keep fat for sautéing onions and other veggies—it adds richness.
- Sauté veggies until soft to create a sweet, flavorful base before adding liquids.
This layering of flavors makes your soup rich and satisfying without extra seasonings.
Equipment You’ll Need
- Large soup pot or Dutch oven – I recommend it because it holds everything comfortably and heats evenly.
- Cutting board and sharp knife – makes chopping veggies quick and safe.
- Wooden spoon or ladle – ideal for stirring and serving the soup without scratching your pot.
- Measuring spoons and cups – helpful for keeping ingredient ratios just right.
- Slotted spoon – useful for removing cooked sausage pieces from the pot.
Flavor Variations & Add-Ins
- Swap sausage for cooked chicken or turkey sausage for a leaner option.
- Add diced celery or mushrooms to introduce more earthy flavors.
- Use kale or Swiss chard instead of spinach for a sturdier green that holds up well in soup.
- Finish with a squeeze of lemon or a dash of hot sauce for a bright or spicy twist.
Italian Sausage and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 red bell pepper, diced
- 6 cups chicken broth
- 1 cup water (optional, for thinning if needed)
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach or kale, roughly chopped
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, then about 30 minutes to cook. Overall, you’ll need around 40 minutes from start to finish to make this delicious and warming meal.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage, use a spoon to break it up into small pieces, and cook until browned and fully cooked, about 5 to 7 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the fat in the pot.
2. Sauté Vegetables:
If needed, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and red bell pepper. Cook, stirring often, until the veggies are soft and fragrant, about 5 minutes. Stir in the minced garlic and cook just 1 more minute.
3. Combine and Simmer:
Return the cooked sausage to the pot. Add the diced potatoes, chicken broth, dried Italian seasoning, crushed red pepper flakes (if using), and salt and pepper to taste. Stir everything well to combine.
4. Cook the Soup:
Turn the heat up and bring the soup to a boil. Then lower the heat to a gentle simmer, cover the pot, and let it cook until the potatoes are tender, about 20 to 25 minutes.
5. Add the Greens:
Once potatoes are soft, stir in the fresh spinach or kale. Cook for another 3 to 5 minutes, until the greens have wilted and are tender.
6. Final Touches and Serve:
Taste the soup and adjust salt and pepper as needed. If the soup feels too thick, add some water to loosen it to your favorite consistency. Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese if you like. A slice of crusty bread on the side makes it extra nice!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just be sure to thaw it completely in the fridge overnight or use the defrost setting on your microwave before cooking. This helps it brown evenly and prevents extra moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! It actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then gently reheat on the stove or in the microwave.
How Do I Store Leftovers?
Keep leftover soup in a sealed container in the fridge for 3-4 days. Reheat gently, stirring occasionally. If it thickens too much, add a splash of water or broth to loosen it up.
Can I Substitute Other Vegetables?
Definitely! Feel free to swap or add veggies like celery, mushrooms, or zucchini based on what you have. Just adjust cooking times to make sure all the veggies get tender.
