If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Sausage and Potato Soup Recipe is your ticket to cozy satisfaction. Creamy and hearty, the soup stars savory Italian sausage, tender potatoes, and a swirl of fresh greens, all swimming in a luxuriously seasoned broth. Whether you’re feeding a hungry family or just looking for a simple weeknight dinner, this is the kind of dish that brings everyone to the table with eager anticipation. It’s hearty, it’s flavorful, and it’s destined to become a regular in your home-cooked repertoire.
Ingredients You’ll Need
Gathering the ingredients for this soup is a breeze, and each one plays a special role in building deep flavor, creamy texture, and that irresistible pop of color. Let’s break down what you’ll need for the Sausage and Potato Soup Recipe and why each item matters.
- Italian sausage (1 pound, mild or spicy): The heart of the soup, providing rich, zesty flavor and a protein boost. Choose your favorite spice level!
- Olive oil (1 tablespoon): Helps brown the sausage and soften the veggies, adding a silky undertone.
- Onion (1 small, diced): Adds sweetness and depth to the base of the soup.
- Garlic (3 cloves, minced): Infuses the broth with aromatic punch—don’t skip it!
- Crushed red pepper flakes (1/2 teaspoon, optional): For a gentle kick of heat that perks up every bite.
- Potatoes (4 cups, diced Yukon gold or russet): The creamy, tender body of the soup; Yukon golds stay buttery, while russets break down a bit more for extra thickness.
- Chicken broth (4 cups): The savory backbone, marrying all the flavors together.
- Heavy cream (1 cup): Swirls in luscious creaminess for the ultimate comfort factor.
- Dried oregano (1 teaspoon): Adds an herbal note that lifts the rich ingredients.
- Salt (1/2 teaspoon): Essential for bringing all the flavors into harmony.
- Black pepper (1/4 teaspoon): A hint of sharpness to round out the seasoning.
- Fresh spinach or kale (2 cups, chopped): A pop of green for color, nutrients, and a slightly earthy flavor.
- Chopped parsley (optional, for garnish): Brightens up the bowl with freshness right before serving.
How to Make Sausage and Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Crumble in the Italian sausage, breaking it up with your spoon as it cooks. You want the sausage to brown and become slightly crispy around the edges—this step adds loads of flavor. Once browned, use a slotted spoon to transfer the sausage to a plate, leaving some of that flavorful fat behind in the pot.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion. Sauté for about 3 to 4 minutes, stirring occasionally, until the onion turns soft and translucent. Add the minced garlic and crushed red pepper flakes (if you love a little heat), and cook for just 30 seconds more. This quick step wakes up the spices and infuses the oil with their aroma.
Step 3: Build the Soup Base
Now, it’s time to pile in the diced potatoes, pour in the chicken broth, and add the dried oregano, salt, and black pepper. Give everything a good stir. Increase the heat and bring the mixture to a gentle boil, then reduce it to a simmer. Let the soup cook for 12 to 15 minutes, or until the potatoes are fork-tender and starting to break down just a bit.
Step 4: Add Cream and Sausage
Return the browned sausage to the pot and stir in the heavy cream. Let the soup simmer for another 5 minutes, which lets the flavors mingle and the cream meld into the broth for that signature velvety texture. Taste and adjust the seasoning if you need a touch more salt or pepper.
Step 5: Finish with Greens
Last but not least, stir in the chopped spinach or kale. The greens will wilt almost instantly, turning a vibrant green and adding freshness to the Sausage and Potato Soup Recipe. Once wilted, your soup is ready to ladle into bowls. Top with parsley if you’d like a splash of color and an herbal lift.
How to Serve Sausage and Potato Soup Recipe
Garnishes
For a burst of freshness and a pretty finish, sprinkle a handful of chopped parsley over each bowl. If you’re feeling fancy, try a grating of Parmesan or a drizzle of extra virgin olive oil. Cracked black pepper and a pinch of red pepper flakes can also add a little extra oomph to the final presentation.
Side Dishes
This soup is perfect with hunks of crusty bread—think sourdough or a chewy baguette—for dunking and soaking up every last drop. A light green salad with a zesty vinaigrette can balance the richness of the Sausage and Potato Soup Recipe, or you can serve it alongside garlic toast for a cozy, satisfying meal.
Creative Ways to Present
For a fun dinner party twist, serve the soup in small bread bowls or rustic mugs. You could even top each serving with a swirl of pesto or a dollop of crème fraîche. If you’re making this for a crowd, set out a toppings bar with grated cheese, chili flakes, and fresh herbs so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Sausage and Potato Soup Recipe, let it cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen as it rests, making leftovers even more delicious the next day.
Freezing
This soup freezes beautifully! Let the soup cool, then spoon into freezer-safe containers or zip-top bags (leave some room for expansion). Freeze for up to 3 months. Thaw in the fridge overnight before reheating for best texture.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. Avoid boiling, especially after adding the cream, to keep the texture smooth and creamy.
FAQs
Can I make the Sausage and Potato Soup Recipe dairy-free?
Absolutely! Swap out the heavy cream for full-fat coconut milk or your favorite unsweetened non-dairy creamer. The soup will still be wonderfully creamy and satisfying.
What kind of potatoes work best in this soup?
Yukon gold potatoes are my favorite for their buttery texture, but russet potatoes will also work beautifully and will break down a bit more, creating an even creamier broth. Use what you have on hand!
Is there a way to make this soup spicier?
Definitely! Use spicy Italian sausage, add extra red pepper flakes, or stir in a dash of hot sauce when serving. The Sausage and Potato Soup Recipe is easy to customize to your preferred heat level.
Can I use a different type Soup
Yes! Feel free to substitute turkey sausage, chicken sausage, or even plant-based sausage if you’re looking for a lighter or vegetarian version. Just make sure to brown it well for maximum flavor.
How can I thicken the soup if it seems too thin?
If you prefer a thicker texture, mash a few of the potatoes right in the pot or let the soup simmer a bit longer to reduce. You can also stir in a slurry of cornstarch and water for extra body.
Final Thoughts
This Sausage and Potato Soup Recipe is truly a bowlful of comfort and joy, perfect for sharing with loved ones or treating yourself to something special. I hope you give it a try and make it your own—don’t be surprised if it becomes a new favorite in your kitchen!
Print
Sausage and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Sausage and Potato Soup is a hearty, creamy, and comforting dish perfect for chilly days. Made with flavorful Italian sausage, tender potatoes, fresh greens, and a rich broth, it’s easy to prepare and packed with warming flavors. Ideal as a filling lunch or dinner, this soup balances savory meat with creamy textures and vibrant greens for a wholesome meal.
Ingredients
Sausage and Base
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
Soup Mixture
- 4 cups diced potatoes (Yukon gold or russet)
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1 cup heavy cream
- 2 cups chopped fresh spinach or kale
- Chopped parsley for garnish (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces. Once cooked, remove the sausage with a slotted spoon and set aside, leaving some fat in the pot.
- Sauté Aromatics: Add the diced onion to the pot and sauté for 3–4 minutes until soft and translucent. Then add the minced garlic and crushed red pepper flakes (if using), cooking for another 30 seconds until fragrant.
- Cook Potatoes: Stir in the diced potatoes, chicken broth, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 12–15 minutes, or until the potatoes are tender.
- Add Sausage and Cream: Return the cooked sausage to the pot and pour in the heavy cream. Stir well and let it simmer for an additional 5 minutes to meld the flavors together.
- Wilt the Greens: Stir in the chopped spinach or kale until wilted, which should take about 1–2 minutes. Taste and adjust the seasoning if needed.
- Serve: Garnish with chopped parsley if desired and serve the soup warm for a comforting and satisfying meal.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- You can use turkey sausage or plant-based sausage as alternatives to accommodate dietary preferences.
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier bite.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 390
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
