I love making this Sausage and Potato Soup when the weather turns chilly. It’s creamy and hearty, loaded with veggies and Italian style flavor, for a satisfying lunch or light dinner.

Delicious with a grilled cheese sandwich, crusty loaf, or a soft dinner roll.

a bowl of Sausage and Potato Soup garnished with shredded parmesan.

Originally published on OurZestyLife

A Bowl Full of Comfort

I love that this potato sausage soup is a delicious and complete meal made in just one pot.
It has a rich, savory broth with a smooth, creamy finish, and a bit of heat which gives each spoonful a little extra kick.
It’s simple enough to make on a busy weeknight but special enough to share with family and friends.
Perfect to make a batch and enjoy leftovers all week long!

Italian sausage, seasoning, potatoes, celery, garlic, carrots, olive oil, butter, chicken broth, spinach, tomato paste, onion, cream, and flour assembled to make Sausage and Potato Soup.

Comforting INgredients

Italian Sausage: It adds delicious, savory flavor, and helps season the soup. Use mild or hot Italian sausage depending on how much heat you enjoy.
Vegetables:
While red potatoes have a creamy texture and won’t fall apart in the soup, any kind of potato will work.
Naturally sweet, carrots complement the savory broth, and are a delicious addition.
Spinach is added at the end and cooked just until wilted. It’s loaded with nutrition, and is flavorful and colorful.
Aromatics:
Diced onion becomes sweet and mellow when sauteed, helping build the flavor base.
Celery is fresh with an earthy flavor.
Minced garlic adds warmth and bold flavor that pairs well with the sausage.
Seasoning:
Italian seasoning is an easy way to add Italian style flavor.
Red pepper flakes add a little heat, which balances the creamy broth, and is so tasty!
Add salt and pepper to taste. Salt accents all the flavors, while pepper adds a delicious warmth.
Tomato Paste: Is concentrated for delicious tomato flavor and a rich, savory taste.
Heavy Cream: Gives the broth a smooth and rich texture, plus mellows out all the savory flavors.
Parmesan: While optional, I highly recommend it! It adds a salty finish that is perfect with the Italian sausage and creamy broth.

How To Make Sausage and Potato Soup

celery and onions sauteed in a pot to make Sausage and Potato Soup.

Potatoes and carrots added to the celery and onions to make Sausage and Potato Soup.

Cook Italian sausage and set aside.
In the same pot, sauté vegetables with butter. Stir in the flour, garlic, and seasonings.
Slowly add chicken broth and tomato paste.
Bring everything to a boil, then simmer for 20 minutes.
Return sausage to the pot and stir in the heavy cream.
Stir in spinach until wilted, and serve.

All the broth added to the pot to make Sausage and Potato Soup.

Sausage and Cream added to the pot to make Sausage and Potato Soup.

Recipe tips!

Savory Sausage Soup Secrets

Try to avoid stirring the sausage too much. It needs to form brown edges which have delicious flavor and deep color.
Using the same pot to cook the vegetables in the sausage drippings picks up all that savory flavor.
Be sure to cut the potatoes similar in size so they cook at the same rate.
It’s important to scrape up the browned bits at the bottom of the pot when the chicken broth is added.
Adjust the flavor by adding more or less red pepper flakes.
Add spinach last to keep its beautiful color.
Sausage and broth are naturally flavorful, so taste the soup before adding salt and pepper.

Sausage and Potato Soup with a small bowl of soup, and shredded parmesan on the side.

Save Some for Later

Cool soup before covering with plastic wrap, or adding to an airtight container.
Refrigerate for 3 to 4 days, or freeze for up to 3 months. Thaw in the refrigerator.
Reheat leftovers over low heat on the stovetop, or at intervals in the microwave. If it becomes thick, add a bit of broth. A bit of cream is delicious added at the end.

Sausage and Potato Soup garnished with shredded parmesan and a grilled cheese sandwich dipped in it.

More Soup Recipes To Try

I hope you are inspired to make this Sausage and Potato Soup recipe! Leave a comment and rating below.

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Sausage and Potato Soup

Donnalea

Servings

Prep 40

Cook 50

Total 1 30

Print Pin

Sausage and Potato Soup is a creamy and hearty one-pot dinner with rich, savory flavor, tender vegetables, and a little kick of heat. It's easy to make and perfect for cozy family dinners!

Equipment

large pot

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 add olive oil and heat to medium. 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

Nutrition calculated without optional parmesan.

Refrigerate for 4 to 5 days, or freeze for 2 to 3 months.
Warm leftovers on the stovetop or in the microwave. Stir occasionally, and add a splash of broth to thin if too thick.

Nutrition

Calories: 410kcalCarbohydrates: 19gProtein: 12gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 84mgSodium: 1310mgPotassium: 651mgFiber: 3gSugar: 7gVitamin A: 14889IUVitamin C: 18mgCalcium: 85mgIron: 2mg

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