Sausage Potato Soup Recipe

If you’re on the hunt for a cozy, hearty bowl that feels like a warm hug in winter, this Sausage Potato Soup Recipe is exactly what you need. It’s got just the right kick from spicy Italian sausage, balanced by creamy potatoes and a touch of greens that keep things fresh and vibrant. I find this soup perfect for those chilly evenings when you want something filling but not complicated.

What makes this Sausage Potato Soup Recipe stand out for me is how effortlessly the flavors layer — savory sausage, aromatic herbs, and the subtle creaminess from a splash of heavy cream all come together in one pot. It’s the kind of recipe you can prep quickly and then let simmer while you unwind, making weeknight dinners something to look forward to.

Ingredients You’ll Need

Each ingredient in this Sausage Potato Soup Recipe plays an important role, creating a balance between spice, heartiness, and freshness. When shopping, I always recommend getting the freshest sausage you can find for that unbeatable flavor punch.

• Spicy Italian crumbled sausage: Look for high-quality sausage with good seasoning to boost the soup’s flavor; don’t skip the spice unless you prefer it milder.
• Chopped onion: Adds sweetness and depth when sautéed; yellow onions work best.
• Minced garlic: The more, the merrier – garlic gives a lovely aromatic backdrop.
• Italian seasoning: A blend that holds all the flavors together; fresh herbs work too if you have them.
• Paprika: Smoked paprika adds a subtle earthiness, but regular paprika works great too.
• Tomato paste: Don’t underestimate this small addition; it adds richness and color.
• Red pepper flakes: Use sparingly unless you love a strong kick.
• Diced carrots: Provide gentle sweetness and texture.
• Chicken broth or stock: A full-flavored base for the soup; homemade if possible.
• Red or yellow potatoes: I avoid russets here; waxy potatoes hold their shape nicely.
• Spinach or kale: Adds freshness and nutrients; I like spinach for a softer texture.
• Heavy cream: For that luscious, silky finish. You can adjust the amount to your liking.
• Fresh thyme or chopped parsley: Great for a final touch that lifts the flavors and adds color.

Variations

I love how flexible this Sausage Potato Soup Recipe is, and I often tweak it depending on what’s in my fridge or my mood. Don’t hesitate to customize it — that’s the beauty of a great soup!

• Swap sausage types: Sometimes I use milder sausage or even spicy chorizo for a different heat profile; it’s delicious either way.
• Vegetarian version: Replace sausage with smoked tofu or mushrooms and boost the broth with extra herbs and a splash of soy sauce.
• Greens swap: Try kale or collard greens instead of spinach for a heartier bite.
• Make it dairy-free: Skip the cream or use coconut milk for creaminess without dairy.
• Extra veggies: Throw in celery or bell peppers for additional layers and to stretch the soup if you’re feeding a crowd.

How to Make Sausage Potato Soup Recipe

Step 1: Brown the sausage and build your base

Start by heating your pot over medium-high heat and cook the crumbled spicy Italian sausage until it’s browned and crispy on the edges. This usually takes about 6–8 minutes. As it cooks, break it apart so you get those nice little browned bits that add flavor. Once done, transfer the sausage to a plate and drain most of the fat, leaving just enough to sauté your onions.

Step 2: Sauté the aromatics and seasonings

In the same pot, toss in your chopped onion and cook over medium heat until soft and translucent, about 4–5 minutes. Add the minced garlic, Italian seasoning, paprika, tomato paste, and a pinch of red pepper flakes next. Stir constantly to prevent burning and let those flavors bloom for about 2 minutes. You’ll notice the tomato paste darken slightly — that’s where a ton of flavor develops.

Step 3: Add veggies and broth, then simmer

Time to add your diced carrots, potatoes, and browned sausage back into the pot. Pour in the chicken broth, stir everything to combine, and bring it to a gentle boil. Reduce the heat and let it simmer, uncovered, for about 20–25 minutes or until the potatoes are tender but still holding shape. Give it a stir now and then to keep the potatoes from sticking to the bottom.

Step 4: Finish with greens and cream

Once your potatoes are just right, stir in the spinach or kale and cook for another 5 minutes until wilted. Lower the heat and mix in the heavy cream, tasting and adjusting for richness or saltiness. At this stage, the soup should feel wonderfully creamy and balanced — if it’s too thick, a splash more broth or cream can fix that.

How to Serve Sausage Potato Soup Recipe

Garnishes

I always finish with a sprinkle of fresh thyme or parsley for a bright pop of color and herbaceous note. Sometimes I add a little grated Parmesan or a few crunchy croutons for texture—it really boosts the eating experience.

Side Dishes

My go-to sides with this sausage potato soup are crusty bread or warm garlic toast to soak up every last bit of soup. A simple green salad on the side keeps the meal balanced and fresh too.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls—guests love it, and it adds that wow factor! You could also top individual bowls with a dollop of sour cream or a swirl of pesto to amp up the flavor and appearance.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they stay good for up to 4 days—though honestly, it rarely lasts that long! The flavors actually deepen overnight, making it great for next-day lunches.

Freezing

This Sausage Potato Soup Recipe freezes well, though I recommend freezing right after cooking—before adding the cream. When thawed, stir in fresh cream to brighten it back up. This trick helps keep the texture and taste just right.

Reheating

I reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of broth or water if needed. Avoid microwaving too long or at high heat to keep the potatoes from getting mealy.

FAQs

Final Thoughts

This Sausage Potato Soup Recipe has been a comforting staple in my kitchen when the weather turns cold or when I want to serve something that’s both simple and satisfying. I hope you find it as rewarding to make and delicious to eat as I do. Give it a try—once you taste that rich, spicy broth and tender potatoes, you’ll understand why it keeps me coming back for more!

Sausage Potato Soup Recipe

★★★★★ 4.7 from 430 reviews

• Author: Touba
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This hearty Sausage Potato Soup combines spicy Italian sausage with tender potatoes, fresh vegetables, and a creamy broth enriched with tomato paste and herbs. Perfect for a comforting lunch or dinner, this soup balances bold flavors and simple ingredients for a satisfying meal.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 16 oz spicy Italian crumbled sausage, raw
• 1 cup chopped onion
• 5 cloves garlic, minced or finely chopped
• 1 cup diced carrots
• 1.5 pounds red or yellow potatoes (not russet), cut into 1-inch pieces
• 2 cups spinach or kale

Seasonings and Broth

• 1 tablespoon Italian seasoning
• 1 teaspoon paprika (regular or smoked)
• 2 tablespoons tomato paste
• ¼ teaspoon red pepper flakes
• 5 cups chicken broth or stock
• 4 tablespoons fresh thyme or chopped parsley (for garnish)

Dairy

• ½ cup heavy cream (up to 1 cup if desired)

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Instructions

1. Cook the sausage: In a large pot or Dutch oven over medium heat, brown the 16 oz spicy Italian sausage, breaking it up into crumbles as it cooks until fully cooked and browned. Drain excess fat if needed.
2. Sauté the aromatics: Add 1 cup chopped onion and 5 cloves minced garlic to the pot with the sausage. Cook, stirring frequently, until the onions are translucent and fragrant, about 3-4 minutes.
3. Add seasonings and tomato paste: Stir in 1 tablespoon Italian seasoning, 1 teaspoon paprika, 2 tablespoons tomato paste, and ¼ teaspoon red pepper flakes. Cook for 1-2 minutes, allowing the tomato paste to deepen in flavor.
4. Add vegetables and broth: Stir in 1 cup diced carrots and 1.5 pounds of diced red or yellow potatoes. Pour in 5 cups chicken broth or stock. Bring the mixture to a boil, then reduce heat to a simmer.
5. Simmer the soup: Cover and let the soup simmer gently for 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
6. Incorporate greens and cream: Stir in 2 cups of spinach or kale and ½ cup heavy cream. Cook for an additional 3-5 minutes until the greens have wilted and the soup is heated through. Add up to 1 cup cream if a richer texture is desired.
7. Garnish and serve: Remove from heat and sprinkle 4 tablespoons fresh thyme or chopped parsley on top for color and fresh flavor. Serve hot.

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Notes

• Use red or yellow potatoes for better texture and flavor as they hold up well in soup.
• Adjust the amount of red pepper flakes to control the soup’s spice level.
• For a dairy-free version, replace heavy cream with coconut cream or omit entirely.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• Add more broth or cream to adjust the soup’s thickness to your preference.

Keywords: sausage potato soup, spicy Italian sausage soup, creamy potato soup, hearty soup recipe, homemade sausage soup