Sausage Potato Soup Recipe

When I first made this Sausage Potato Soup Recipe, I was instantly hooked. There’s just something so comforting about the combination of spicy Italian sausage with tender potatoes swimming in a creamy, flavorful broth. It’s the kind of soup that feels like a warm hug after a long day, perfect for cozy nights in or when you want to impress at a casual dinner with friends.

This soup stands out because it balances hearty and fresh elements so well—you get the richness from the sausage and cream, a slight kick from the spices, and brightness from the greens. Plus, it’s surprisingly easy to throw together, making it your go-to for a weeknight meal that doesn’t skimp on flavor.

Ingredients You’ll Need

Each ingredient in this Sausage Potato Soup Recipe plays a key role in building that depth of flavor you’re aiming for. From the spicy sausage to the creamy finish, here’s what you’ll want on hand—and a few shopping tips to get the best results.

• Spicy Italian sausage: Look for quality sausage with some heat to give the soup its signature kick. If you prefer less spice, sweet Italian sausage works too.
• Chopped onion: Yellow or white onions both work; they add that savory base to the soup.
• Garlic: Fresh garlic is best here for robust flavor—don’t skip it!
• Italian seasoning: A blend of herbs like oregano and basil that adds complexity.
• Paprika: I like smoked paprika for a subtle depth, but regular works well if that’s what you have.
• Tomato paste: This concentrates the flavor and gives a hint of acidity to balance the richness.
• Red pepper flakes: Just a pinch to amp up the heat without overpowering.
• Diced carrots: Adds natural sweetness and a little color contrast.
• Chicken broth or stock: Homemade if you can, but a good-quality store-bought broth is perfectly fine.
• Red or yellow potatoes: I recommend these over russets since they hold their shape better during simmering.
• Spinach or kale: Adds freshness and nutrients. Spinach wilts nicely, kale adds a bit more texture.
• Heavy cream: This makes the soup wonderfully creamy—don’t skimp here if you want that rich finish.
• Fresh thyme or parsley: Just for garnish, but it really brightens up each bowl visually and flavor-wise.

Variations

I’ve found this Sausage Potato Soup Recipe is super versatile, so feel free to make it your own! You can swap out ingredients or add extras to suit your mood or diet.

• Variation: I sometimes use ground turkey sausage for a lighter take, and it still packs plenty of flavor.
• Dairy-free: Substitute the heavy cream with full-fat coconut milk—it changes the flavor a bit but keeps it silky.
• More veggies: Adding celery or parsnips works great if you want extra texture and nutrients.
• Spice level: Adjust the red pepper flakes according to your heat tolerance. I often add a bit more to make it kick!
• Herbal twist: Swap thyme for rosemary if you like a piney aroma in your soup.

How to Make Sausage Potato Soup Recipe

Step 1: Brown the Sausage and Soften the Aromatics

Start by heating a large pot over medium heat and adding the crumbled spicy Italian sausage. Break it apart with your spatula and let it brown until it’s nicely caramelized but not burnt—this builds a ton of flavor. Once browned, push the sausage to the side and add your chopped onion and minced garlic. Cook these until they’re fragrant and the onion is translucent—about 3 to 5 minutes. Stirring occasionally prevents the garlic from burning, which is key to avoiding bitterness.

Step 2: Stir in Spices and Tomato Paste

Now toss in the Italian seasoning, paprika, tomato paste, and red pepper flakes. Stir everything together so the tomato paste evenly coats the sausage and vegetables. Let it cook for about 2 minutes—this little step gives the tomato paste time to “toast,” enhancing its sweetness and richness.

Step 3: Add Carrots, Broth, and Potatoes

Next up, add your diced carrots, chicken broth, and those lovely diced potatoes. Give it a good stir and bring the pot to a boil. Once boiling, reduce the heat and simmer uncovered for about 20 minutes or until the potatoes are tender. Keep an eye on your pot and occasionally stir to prevent anything from sticking to the bottom.

Step 4: Stir in Greens and Cream

When the potatoes are cooked through, gently stir in your spinach or kale. They’ll soften quickly, so give it just a few minutes. Finally, pour in the heavy cream, stirring to combine. Let the soup warm through but avoid boiling once the cream is added—this keeps everything silky and smooth.

How to Serve Sausage Potato Soup Recipe

Garnishes

I love topping this soup with fresh thyme or parsley—those little green flecks really make the bowl pop visually. Sometimes I add a sprinkle of shredded sharp cheddar or a dollop of sour cream for extra creaminess. A crack of freshly ground black pepper on top also never hurts!

Side Dishes

Crusty bread or garlic bread is my go-to to serve alongside this sausage potato soup. It’s perfect for dipping and soaking up every last bit of that delicious broth. A simple green salad with vinaigrette also pairs nicely if you want something light.

Creative Ways to Present

For a special occasion, I’ve served this soup in little bread bowls—it’s fun, rustic, and adds an edible container that guests love. You can also ladle it into colorful bowls and garnish with edible flowers or microgreens for an elegant touch.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I transfer any leftover sausage potato soup into an airtight container and keep it in the fridge. It stays great for about 3 to 4 days. I find the potatoes soak up some of the broth overnight, so a quick stir before reheating helps bring it back to life.

Freezing

This soup freezes wonderfully, which makes it an excellent make-ahead meal. I portion it into freezer-safe containers, leaving a bit of room at the top since the cream can expand slightly. When ready to eat, thaw it overnight in the fridge for the best texture and flavor.

Reheating

Reheat the soup on the stove over medium-low heat, stirring occasionally to prevent scorching. Adding a splash of broth or water helps if it seems too thick. Avoid microwaving if you can, as slow heating preserves that creamy texture best.

FAQs

Final Thoughts

This Sausage Potato Soup Recipe has become one of my cherished go-to meals, especially on chilly evenings when I want something hearty but fuss-free. I love how flexible it is—you can tweak it based on what you have or what you’re craving, yet it always delivers that cozy satisfaction. I hope you’ll enjoy making and sharing this soup as much as I do. Trust me, once you try it, it’s going to be a staple in your rotation.

Sausage Potato Soup Recipe

★★★★★ 4.4 from 119 reviews

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

Print Recipe

Pin Recipe

---

Description

This hearty Sausage Potato Soup is a comforting blend of spicy Italian sausage, tender potatoes, and fresh vegetables simmered in a flavorful broth. Perfect for chilly days, it features a delightful mix of herbs, tomato paste, and cream for a rich, satisfying meal that’s easy to prepare and packed with savory goodness.

---

Ingredients

Scale 1x2x3x

Sausage 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

Finishing Touches

• ½ cup heavy cream (up to 1 cup, if desired)
• 4 tablespoons fresh thyme or chopped parsley (for garnish)

---

Instructions

1. Cook the sausage: In a large pot or Dutch oven over medium heat, cook the 16 oz of spicy Italian sausage, breaking it up with a spoon until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
2. Sauté the aromatics: Add the chopped onion, minced garlic, and diced carrots to the pot with the sausage. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant.
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 2 minutes to deepen the flavors, stirring constantly.
4. Add potatoes and broth: Add the 1.5 pounds of cut potatoes and 5 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for about 20-25 minutes, or until potatoes are tender when pierced with a fork.
5. Add greens and cream: Stir in the 2 cups of spinach or kale and cook for an additional 3-5 minutes until wilted. Then, add ½ cup of heavy cream (or up to 1 cup for a richer soup), stirring to combine and heat through.
6. Garnish and serve: Remove the soup from heat. Ladle into bowls and garnish each serving with 4 tablespoons of fresh thyme or chopped parsley for a fresh, vibrant finish.

---

Notes

• For a thicker soup, mash some of the cooked potatoes against the side of the pot before adding the greens.
• Adjust the amount of red pepper flakes for more or less heat according to your taste.
• This soup freezes well; store in an airtight container for up to 3 months.
• Use low-sodium chicken broth to control sodium content.
• For a dairy-free version, omit the heavy cream or substitute with coconut milk or a plant-based cream alternative.

Keywords: sausage potato soup, spicy sausage soup, hearty soup, Italian sausage recipe, comfort food, creamy potato soup