Italian Sausage Potato Soup is a hearty, comforting bowl full of chunky potatoes, flavorful Italian sausage, and a creamy broth that just warms you up from the inside out. The sausage adds a nice spicy kick, while the potatoes make each spoonful wonderfully satisfying.
I love making this soup on chilly days when I want something easy but filling. One of my favorite tricks is to let it simmer just a little longer so the flavors really mix together and the potatoes get soft but not mushy. It’s simple to make but feels like a special meal every time.
Serving this soup with some crusty bread or a fresh green salad makes it a perfect dinner. I always find that leftovers taste even better the next day, making it a great recipe to make ahead and enjoy all week long. It’s the kind of soup that everyone keeps asking for again and again!
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup, giving it bold, spicy flavor. You can choose mild or spicy, depending on your heat preference. For a lighter option, try turkey or chicken sausage.
Potatoes: Russet or Yukon gold both work well. Russets break down a bit for a creamier texture, while Yukon golds hold their shape nicely. Sweet potatoes would add a twist but change the flavor.
Diced Tomatoes: Use canned diced tomatoes with their juice for a nice tang and color. If fresh tomatoes are in season, chop them finely and use about 2 cups.
Heavy Cream or Half-and-Half: This adds richness and smoothness to the broth. For a dairy-free substitute, coconut milk works well but gives a different taste.
How Do You Cook the Sausage and Potatoes for the Best Flavor and Texture?
Start by browning the sausage in a hot pan, breaking it into small pieces. This browning adds deep flavor from the caramelized bits. Remove the cooked sausage but keep the drippings to cook the onions and garlic — this helps build the soup’s base flavor.
When adding potatoes, cut them into even pieces so they cook uniformly. Simmer gently until tender but not falling apart. This keeps the soup hearty with nice potato chunks. Adding cream at the end warms everything without boiling, keeping the soup smooth and creamy.
Equipment You’ll Need
- Large soup pot or Dutch oven – I prefer this because it heats evenly and has enough room for everything.
- Wooden spoon or spatula – makes stirring the sausage, onions, and potatoes easy and keeps the pot scratch-free.
- Measuring spoons and cups – helps keep ingredients accurate, especially for spices and liquids.
- Cutting board and knife – handy for dicing potatoes, chopping parsley, and prepping garlic and onions.
Flavor Variations & Add-Ins
- Use spicy chorizo instead of Italian sausage for a smoky kick.
- Swap heavy cream for coconut milk to make it dairy-free and add a subtle sweetness.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Mix in some crushed red pepper flakes if you like more heat in your soup.
Italian Sausage Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (Russet or Yukon gold)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups (1 liter) chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprig (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook. In just 40 minutes total, you’ll have a warm, creamy soup ready to enjoy. It’s easy and quick enough for a weeknight dinner but tasty enough to serve guests!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook for 5 to 7 minutes until browned and cooked through. Use a slotted spoon to remove the cooked sausage and set it aside. Keep the drippings in the pot.
2. Sauté the Onion and Garlic:
Add the diced onion to the pot and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
3. Simmer the Soup:
Return the cooked sausage to the pot. Add the diced potatoes, canned diced tomatoes (including juices), chicken broth, dried basil, and dried oregano. Mix well, bring to a boil, then reduce the heat to low and cover. Let the soup simmer for 15 to 20 minutes, until the potatoes are tender.
4. Finish with Cream and Season:
Slowly stir in the heavy cream. Heat the soup through gently—do not let it boil after adding the cream. Taste and season with salt and black pepper as you like.
5. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with chopped fresh parsley and add a fresh rosemary sprig if you like. Enjoy with crusty bread for a complete, comforting meal.
Can I Use Frozen Italian Sausage?
Yes! Just make sure the sausage is fully thawed before cooking. Thaw it in the refrigerator overnight or use the defrost setting on your microwave. This ensures even cooking and better texture.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add a splash of broth or cream if it thickens too much.
How Can I Make This Soup Dairy-Free?
Simply swap the heavy cream for full-fat coconut milk or your favorite dairy-free cream substitute. It will change the flavor slightly but still keep the soup creamy and delicious.
What’s the Best Potato to Use for This Soup?
Russet and Yukon gold potatoes both work well. Russets give a fluffier, slightly creamy texture as they break down, while Yukon golds hold their shape better. Choose based on your preferred texture.
