This Sausage Potato Soup is the kind of comfort food that makes a chilly day feel a little better. It is hearty, creamy, and packed with savory flavor, yet simple enough for an easy weeknight dinner.
Perfect served along with crusty baguette or soft dinner roll to soak up the delicious broth!
Recipe Highlights: A Cozy Fall Soup
- Flavor: The creamy broth has a spicy warmth that works especially well for a chilly fall or winter meal.
- Why Make It: I love that this sausage and potato soup comes together in just one pot for less cleanup when dinner is done.
- Meal Prep: This recipe makes a generous and hearty batch, which means leftovers are ready for quick lunches or light dinners all week.
- Customize: Change the sausage, adjust the seasoning, add or omit vegetables, and swap the broth based on what you have on hand.
Total Time: 1 Hr 30 Mins Servings: 8 Cooking Method: Stovetop
Ingredient Notes
- Sausage: Mild ground Italian sausage is my favorite! It has a savory flavor with a spicy kick. Plus, it seasons the broth as it cooks.
- Vegetables:
- Red potatoes make this soup filling and help thicken the broth as they cook. I keep the skins on for a rustic feel, but you can peel if you like.
- Carrots are naturally sweet, which is a nice contrast to the spicy sausage and broth.
- Celery is a light and fresh staple you see in many soup recipes.
- Onions become mild and a bit sweet when sautéed for a delightful addition to this soup.
- Garlic complements the Italian sausage with its bold, robust flavor.
- Seasonings:
- Italian seasoning is an easy, one-step ingredient that provides a classic, herby flavor. Try making your own Italian seasoning blend.
- Red pepper flakes bring a spicy warmth to the broth. You can omit or add more, depending on the level of heat you like.
- Kosher salt enhances all the flavors, while black pepper adds a warm, spicy note.
- Broth: Chicken broth creates a flavorful base and ties the sausage, potatoes, and vegetables together. Use low-sodium broth, or a homemade turkey broth, then season with salt to taste for more control.
- Flour: Used to help thicken the broth. Omit or replace with a gluten-free flour for a gluten-free soup.
- Cream: Heavy cream gives the soup a rich, comforting texture. Add the cream toward the end so it blends smoothly into the broth.
- Parmesan: While optional, I highly recommend it! Add it at the end for the salty finish this soup needs!
Variations
- Use a spicy sausage if you want a more zesty version.
- Purchase ground sausage to save time. You can use sausage links, which can be cooked then sliced, or remove the casings to scramble when cooked.
- While this recipe uses red potatoes, any potato such as Yukon Gold or russet potatoes work well.
- Omit the cream for a dairy-free option.
How To Make Sausage Potato Soup
- Cook, crumble, and set aside the Italian sausage.
- Sauté vegetables with butter in the same pot. Stir in the flour, garlic, and seasonings.
- Slowly add part of the chicken broth. Scrape up any browned bits, stir in the tomato paste and remaining broth.
- Bring to a boil, then simmer for 20 minutes.
- Return sausage to the pot and stir in the heavy cream. Heat until the soup thickens slightly.
- Turn off the heat and stir in spinach until wilted. Serve with optional freshly grated Parmesan.
Savory Sausage Soup Secrets
- Be sure to brown the sausage. The brown bits left behind in the pot help create an extra flavorful soup.
- Cut potatoes, carrots, and celery each into similar-sized pieces so they cook at about the same rate.
- Cook potatoes until tender but not falling apart. To create a thick, creamier soup, remove some of the cooked potatoes and mash, then stir back into the pot.
- Sausage, broth, and Italian seasoning can be salty, so taste the soup before adding more salt
Storage and Leftovers
- Cool leftover soup before covering with plastic wrap or transferring to an airtight container.
- Refrigerate for 4 to 5 days, or freeze for 2 to 3 months. Thaw overnight in the refrigerator, be aware that the creamy broth may separate or change texture slightly.
- Warm leftovers gently over low heat on the stovetop or in the microwave. Stir occasionally.
- The soup will thicken when cooled, so you may need to add a splash of broth to thin it when reheating.
Other Cozy Soup Recipes
Have you tried this Sausage Potato Soup? Leave a comment and rating below!
Sausage Potato Soup
Make this creamy Sausage Potato Soup in one pot packed with Italian sausage, tender potatoes, carrots, celery, and spinach in a rich, savory broth with a hint of heat.
Equipment
Large pot or Dutch oven
Ingredients
- 1 pound Italian sausage
- 1 Tablespoon olive oil
- ½ cup diced onion
- 1 Tablespoon butter
- ½ cup celery
- 1 cup diced carrot
- 1 pound red potatoes diced
- 3 cloves garlic minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon Kosher salt more if needed
- 6 cups chicken broth divided
- 2 Tablespoons tomato paste
- 1 Tablespoon all purpose flour
- 1 cup heavy cream
- 2 cups spinach
- ½ cup grated parmesan optional
Instructions
- In a large pot heat olive oil over medium heat. Add ground Italian sausage, cook and crumble until no pink remains. Remove sausage from pot.
- Add butter to hot pot. Add onion and celery, cook until onions are opaque. Add carrots and potatoes, cook for 5 minutes.
- Add flour, minced garlic, Italian seasoning, Kosher salt, pepper, and red pepper flakes. Toss to coat. Add 1 cup chicken broth slowly, scrape the bottom of the pot to loosen the browned bits. Stir in tomato paste, then the remaining chicken broth.
- Turn heat to high and bring to a boil, turn heat to medium and simmer for 20 minutes, or until you can pierce potatoes easily with a fork.
- Add sausage and stir in heavy cream. Heat until soup begins to thicken. Taste and add salt if needed.
- Turn heat off, add spinach, stir to combine and wilt the spinach.
- Serve garnished with freshly grated parmesan, if using.
Notes
- Refrigerate for 4 to 5 days, or freeze for 2 to 3 months.
- Warm leftovers gently on the stovetop or in the microwave. Stir occasionally, and add a splash of broth to thin if too thick.
Nutrition Information
Calories: 416 | Carbohydrates: 17g | Protein: 14g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 699mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3993IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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