Italian Sausage Potato Soup is a hearty and satisfying dish that brings together spicy Italian sausage, tender potatoes, and a creamy broth all in one warming bowl. It’s the kind of soup that feels like a big, comforting hug on a chilly day, with flavors that are simple yet full of goodness.
I love making this soup when I want something easy to throw together but still packed with taste. The sausage adds just the right amount of spice and richness, while the potatoes make it nicely filling. One tip I always follow is to brown the sausage properly—it really brings out an extra burst of flavor that makes the whole soup better.
This soup is great served with crusty bread or even a simple green salad for a complete meal. I find it perfect for weeknight dinners or when friends stop by because it’s quick to prepare and everyone ends up asking for seconds. Cozy, tasty, and simple—what’s not to love?
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup, delivering flavor and a bit of spice. I like using spicy sausage for a kick, but mild works well too. For a lighter option, turkey sausage is a good swap.
Potatoes: Yukon Gold or Russet potatoes are great here since they soften nicely without falling apart. Yukon Gold is my favorite for a creamier texture.
Heavy Cream: Adds richness and smoothness. If you want a lighter soup, try half-and-half or coconut milk for a dairy-free version, though it may change the flavor a bit.
Herbs: Dried basil, oregano, and thyme give the soup an Italian feel. Fresh herbs could be used but add them near the end to keep their bright flavor.
How Do I Make the Sausage Flavor Shine in the Soup?
Cooking the sausage well is key. Here’s how to get the best flavor:
- Break the sausage apart into small pieces as it cooks to brown it evenly.
- Let it cook without stirring too much at first to get a nice sear.
- If there isn’t enough fat released, add a little olive oil to prevent sticking and help brown the onions later.
- Remove the cooked sausage before cooking onions to avoid burning them, then add it back after.
These steps help build a deep, meaty flavor that makes the soup wonderful.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and can handle all the ingredients. It’s perfect for simmering the soup.
- Wooden spoon or spatula – makes stirring easy without scratching the pot and helps break up the sausage.
- Knife and cutting board – for chopping the onion, garlic, and potatoes. Sharp knives make the job quicker and safer.
- Measuring spoons and cups – to get the seasonings right and measure ingredients accurately.
- Slotted spoon – useful for removing the sausage after browning and controlling liquid when needed.
Flavor Variations & Add-Ins
- Use different proteins: Swap the Italian sausage for ground beef, turkey, or chicken sausage for a milder or leaner option.
- Veggie boost: Add chopped spinach, kale, or zucchini towards the end for extra nutrients and color.
- Cheesy finish: Stir in shredded mozzarella or Parmesan cheese just before serving for a richer flavor.
- Spice it up: Mix in red pepper flakes or hot sauce if you like a bit more heat in the soup.
Italian Sausage Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil (if needed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: grated Parmesan cheese for serving
- Bread, for serving (optional)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prepare and 30 minutes to cook, making it quick and easy for a comforting lunch or dinner.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat a large pot over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook for about 5-7 minutes until browned and fully cooked. If the sausage doesn’t release enough fat, add a tablespoon of olive oil before moving on.
2. Cook the Onion and Garlic:
Remove the cooked sausage with a slotted spoon and set it aside. Drain excess fat but leave about 1 tablespoon in the pot. Add the chopped onion and cook for about 4 minutes until soft and translucent. Then add the minced garlic and cook for another 30 seconds, until fragrant.
3. Simmer the Soup:
Return the sausage to the pot. Add the diced potatoes, canned tomatoes (with their juice), and chicken broth. Stir in the dried basil, oregano, thyme, salt, and pepper. Bring everything to a boil, then reduce heat and let it simmer for 20-25 minutes until the potatoes are tender.
4. Finish with Cream and Parsley:
Stir in the heavy cream and cook the soup for another 5 minutes to warm through and thicken slightly. Add the fresh parsley and adjust the salt and pepper to taste.
5. Serve and Enjoy:
Ladle the soup into bowls and garnish with more chopped parsley and grated Parmesan cheese if you like. Serve with crusty bread on the side for dipping. Enjoy your cozy, delicious Italian Sausage Potato Soup!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make Italian Sausage Potato Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally to warm evenly. You can also freeze it for up to 2 months—just thaw overnight in the fridge first.
Can I Substitute Heavy Cream?
Yes, you can use half-and-half or whole milk for a lighter version, but the soup may be a bit less rich and creamy. For dairy-free, try coconut milk, but expect a slightly different flavor profile.