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This rich and creamy Italian sausage potato soup features spicy Italian sausages, soft red or yellow potatoes, carrots and nutritious spinach. A heartfelt meal ready within an hour!
Recipe highlights
Bold and flavorful – combined with spicy Italian sausages with tender potatoes, garlic, onions, carrots and fresh spinach. Let’s call it nutritional balance. This will make it a good idea to devour the entire bowl. Hearty & Stuffed – Packed with protein, creamy soup and potatoes, this is a complete meal, especially with crusty bread (or garlic dinner rolls) and fresh salads. This sausage potato soup is so creamy and cozy that everyone will come back more! The Wonder of One Pot – Easy to Make and Easy to Clean – Perfect for busy weekday nights! And if you want more one-pot recipes, check out my sausage tortellini soup and vegetable beef soup.
Ingredients and alternatives
Italian sausage. I used raw, crumbled, spicy Italian sausages. If you purchased a sausage link, remove the casing. You can also use light Italian sausages and use less heat or turkey sausages to use slimmer options. Italian seasoning. If you don’t have it on hand, combine one tablespoon of dried basil, oregano and thyme and make it yourself from scratch. Add one bowl of this homemade blend to the soup. Potatoes. We recommend using red, yellow or Yukon gold potatoes. This is not starchy, making it a great sausage potato soup. Russet potatoes are starchy and are more suitable for mashed potatoes than this soup. They don’t hold their shape well in this recipe. Heavy cream. The soup will be creamy, but you can exchange it for half and half for a lighter version, or coconut milk for a dairy-free replacement. broth. Chicken soup adds more flavor to the soup, but if you have everything you have on hand, you can use vegetable soup. Fresh herbs. I mostly used fresh thyme and chopped parsley for the presentation, but they were replaced with fresh basil for a slightly sweet taste, and chives, green onions can be sharpened and fresh bites for a mild onion flavor.
How to make sausage potato soup (step-by-step photos)
Note: This is an overview of the step-by-step photo recipe. Scroll down to the recipe card for a complete recipe that contains a large amount of ingredients. In a large pot over medium heat, crush the crushed sausages, onions and garlic for 7-10 minutes until the sausages turn brown. Remove any excess fat and stir with Italian seasonings, paprika, red chili flakes and tomato paste. Add the chicken soup and stir to dissolve the tomato paste and bring to a boil.
Cut the potatoes into 1 inch cubes and add them together with the slurping carrots. Reduce heat and simmer for 15-25 minutes until the potatoes are in a fork tender.
Stir in the spinach and cook for a few minutes until it has withered. Add heavy cream, season with salt and red chili flakes, and finish with fresh thyme or parsley.
Cooking Tips
Sprinkle the sausage brown. I love cooking sausages with onions and garlic. Broke the sausages into small crumbles for even cooking. Fat drainage. If the sausage is very fatty, drain the grease before adding any seasonings, but leave a little for flavor. Cooking time. After simmering for 15-25 minutes, the potatoes become a fork tender. Small pieces cook faster, so adjust the timing based on size. Spinach texture. I always add spinach towards the edges to make sure it remains vibrant and slightly firm, rather than being overcooked. Tomato paste. Mix well in the sausage before adding the soup to enhance the richness of the soup.
FAQ
What can I use instead of heavy cream? If you’re looking for a dairy-free option or a slightly thinner soup, use coconut milk instead of heavy cream. Half and half will also give you a thin soup! Can I use another green instead of spinach? Kale, Swiss Chard and Escalor are all great options! They all give you a different flavour, but everything works well in this creamy soup. Can you adjust the spiciness of the soup? If you want to make this soup spicy, add some red chili flakes and make sure the Italian sausages are spicy. If you are looking for a taste or sweet flavor, use sweet or mild Italian sausages, reducing or omitting red chili flakes. How do I make the soup thicker? If you want a thick, creamy soup, mash some of the potatoes in a pan, then try stirring the cornstarch slurry and simmering for a few minutes or using more heavy cream for a richer consistency.
Storage and reheating instructions
Refrigerated: Sausage potato soup is well stored and tastes just as good as the flavors mix the next day. Store leftovers in a fridge airtight container for up to 3 days. Reheat slowly with a medium low heat to avoid boiling. This can cause the cream to be bundled together. I often make this soup in advance, and for the same reason, I don’t add any cream until the end. Freeze: Soup freezes well without cream. Add it after reheating to maintain optimal texture. I like to freeze in individual parts for easy reheating. How to Freeze the Soup Flat: Use a sturdy zip top bag, fill with individual pieces of the soup, remove air, and place it to freeze in a sheet pan (or something similar). Once secured, you can stack them horizontally like a large flat cookie or vertically like a freezer magazine. It’s much more space efficient than bulky containers, and I promise you won’t have any more freezer treasure hunts!
Provide suggestions
The sausage potato soup is heartwarming enough to be a meal on its own, but I love combining it with a light salad and stretching it over multiple days with freshness. A simple arugula or spinach salad works perfectly. I especially love it with my tomato cucumber lettuce salad or classic Italian salad.
And of course, the soup is not complete without bread! The Italian atmosphere serves it with crusty Italian bread in a bread machine, or homemade bread, for the ultimate in cozy meal. I also love serving soup with delicious bacon and cheese scones or a silly garlic butter dinner roll.
Other soup recipes
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Sausage potato soup
Instructions
In a large pot, crush the cooked sausages, chopped onions, and cook the sausages with chopped (chopped) garlic over medium heat for about 7-10 minutes and stir regularly. It expels excess fat. Add the Italian seasonings, paprika, red chili flakes and tomato paste and stir everything well. Add chicken soup. Melt the tomato paste and bring to a boil.
Clean the potatoes. Cut the potatoes into 1 inch cubes and add them to the soup. Add diced carrots to the soup. For about 25 minutes (may be 20-15 minutes) until the potatoes are tender – simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, simmer, depending on the type of potato you use.
Once the potatoes are tender, add two tablespoons of spinach and cook for a few minutes until the spinach sinks. You don’t need to cook for too long.
Add heavy cream. Season with salt and red chili flakes (if necessary). Served with fresh herbs (fresh thyme or chopped parsley) and red chili pepper flakes.
Note
Sausage: I used raw, crumbled, spicy Italian sausages. If you purchased a sausage link, remove the casing. Potatoes: Use red potatoes, yellow potatoes, or Yukon gold potatoes. These potatoes are consistent with the vacuisier and are not very starchy, so they retain their shape well in the soup. I don’t use russet potatoes that are starch and easily fall apart (mashed potatoes are better). Greens Alternatives: Replace kale, arugula, Swiss chard, or escarol spinach. Heavy Cream Alternatives: I love using coconut milk here with dairy-free options or half half for a light texture. To thicken the soup, mash potatoes, stir in cornstarch slurry, and add heavy cream for a richer consistency. Storage: Refrigerate in an airtight container for up to 3 days. Reheat medium-low heat to prevent the cream from condensing. If you want to make it first, add a cream at the end. Freeze: Freeze without cream and reheat to add the best texture. It also offers great tips on how to flatten the soup in a zip top freezer bag over recipe cards under “Storage & Reheat Instructions”. These tips are perfect for freezing any soup (not just this sausage potato soup) as well as beans, soups and other similar liquid foods.
nutrition
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Nutritional information
Sausage potato soup
Amount per serving
% Daily Value*
*Percent daily value is based on the 2000 calorie diet.
Nutrition Disclaimer:
Nutrition information on this website is only a quote and is provided as courtesy only, as it is convenient. The accuracy of nutritional information for recipes on this site is not guaranteed. It should not be used as an alternative to the advice of a professional nutritionist.
