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There are days when only a warm, creamy bowl of soup feels right, and this Italian Sausage Potato Soup delivers just that. It’s cozy, it’s filling, and it makes you feel hugged from the inside out. Bold flavors, tender vegetables, and a velvety broth turn it into the kind of recipe you’ll want in your regular rotation.
It’s not fussy, either. Just one pot, a mix of pantry staples, and less than an hour on the stove. Pair it with a hunk of bread, and you’ve got dinner sorted. Honestly, this soup has that magic combination of rustic charm and hearty satisfaction.
Best Time to Serve This Soup
Imagine rainy evenings, chilly weekends, or even those quiet weeknights when work has drained every ounce of energy—you toss a pot on the stove, and dinner feels special again. This soup shines during colder months, but it’s perfectly at home year-round too.
If you’ve got guests coming, serve it as a heartier first course, followed by lighter dishes. On its own with bread, it easily becomes the star of the table—no big menu required.
Ingredients Needed for the Recipe
- 16 oz spicy Italian sausage, crumbled (or mild/chicken/turkey sausage)
- 1 cup chopped onion
- 5 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (smoked or regular)
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 cup diced carrots
- 5 cups chicken broth (or vegetable broth)
- 1.5 pounds red or yellow potatoes, diced into 1-inch cubes
- 2 cups spinach (or kale, Swiss chard)
- 1/2 cup heavy cream (or up to 1 full cup for richness)
- Fresh thyme or parsley for garnish
Each ingredient matters. The sausage lays down a savory, spicy base; the potatoes bring body; and that touch of cream gives the soup its comforting silkiness. Herbs round it all out with brightness so it feels balanced, not heavy.
Ingredient Substitutions You Can Try
Don’t stress over exact matches—it’s flexible. No heavy cream? Swap in half-and-half for lighter creaminess, or choose coconut milk if you’re aiming for dairy-free. Both versions work beautifully.
And if spinach isn’t your favorite, kale or even escarole can step in seamlessly. As for broth, chicken is flavorful, but vegetable is perfectly fine if that’s all you’ve got in the pantry.
How to make Italian Sausage Potato Soup?
Step 1: Cook the Sausage
Heat your pot over medium heat and crumble in the sausage. Add onion and garlic, stirring until everything softens and the sausage browns. Drain extra grease, but leave just a bit—it carries flavor you won’t want to lose.
Step 2: Add Seasoning and Tomato Paste
Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. This stage is all about layering flavor. Let the tomato paste cook slightly so the sharp tang mellows into deep richness.
Step 3: Build the Soup Base
Pour in the chicken broth, stirring well to dissolve the tomato paste. Bring this up to a gentle boil—the aroma alone will already make the kitchen feel alive and inviting.
Step 4: Add Potatoes and Carrots
Toss in your cubed potatoes and diced carrots. Lower the heat and let them simmer uncovered for 15–25 minutes. The test? A fork should slide easily through the potato without breaking it apart.
Step 5: Fold in the Greens
Just before finishing, stir in spinach. A couple minutes is all it takes for those leafy greens to wilt while still holding a little pop of texture and color. Overcooking here would dim their vibrancy.
Step 6: Creamy Finish
Pour in heavy cream, stir gently, and season with salt or extra red pepper flakes if you’d like more fire. A sprinkle of thyme or parsley adds that final, fancy touch—you’d think you were in a rustic Italian kitchen.
Pairing Ideas That Elevate the Bowl
A bowl of this Italian Sausage Potato Soup can hold its ground as a full meal, but let’s be honest—bread completes it. Crusty Italian bread, garlic knots, or even simple dinner rolls soak up the broth like a dream.
If you want freshness to balance the creaminess, add a light salad. Arugula or tomato-cucumber salads bring a crisp punch and keep the meal feeling colorful and vibrant.
Tips
Sausage Matters: Whether spicy or mild, make sure to break the sausage into small, bite-sized crumbles. It distributes flavor evenly and avoids oversized chunks overpowering the soup.
Don’t Overcook Greens: Add spinach or kale as the very last step. Too much simmer time and they lose both their nutrients and their inviting color. Quick is best here.
Want Thicker Soup? Simply mash a few cooked potatoes right in the pot, stir, and watch the broth transform into creaminess. Alternatively, stir a cornstarch slurry for added body.
Freezer-Friendly: Plan to freeze? Leave out the cream until reheating. Add it later for smooth texture, avoiding the dreaded curdling.
How to Store and Reheat Italian Sausage Potato Soup?
Leftovers are a blessing with this recipe—they taste even better the next day as flavors meld. Keep your soup in an airtight container in the fridge, and it will stay good for up to three days.
Reheat slowly on medium-low heat, stirring here and there. Avoid boiling—the cream doesn’t like that kind of aggression. If you plan to freeze portions, do so without cream and stir it in after thawing for the dreamiest finish.
A simple freezer hack? Pour soup into zip-top bags, flatten them out, and freeze. You’ll save space and have portioned meals ready to go like culinary “magazines” stacked neatly in the freezer.
Why This Soup Feels So Comforting
Because it’s not just food; it’s mood. The heat from the sausage, the softness of potatoes, the richness of cream—they dance together, bringing warmth in more ways than one. It’s that kind of dish you cook when hearts need tending.
This soup carries a timeless quality—familiar flavors, warm aromas, and simple steps that pull you out of the rush of daily life. Every spoonful feels like slowing down, like taking a much-needed pause, like sharing something wholesome with the table.
And when family or friends find themselves asking for seconds (and they will), you’ll be smiling, glad you made enough to go around. Soup always tastes best when it’s shared… but don’t worry, it’s okay to keep a hidden bowl just for yourself.
Italian Sausage Potato Soup Recipe
Description
This Italian Sausage Potato Soup is a rich, creamy, and deeply satisfying one-pot meal that's ready in under an hour. Packed with spicy Italian sausage, tender red or yellow potatoes, carrots, and fresh spinach, it's a hearty and flavorful dish perfect for chilly days. The savory broth is enriched with heavy cream and aromatic herbs, creating a comforting bowl of goodness that's ideal for weeknight dinners. Serve it with crusty bread or garlic rolls for a complete, crowd-pleasing meal.
Ingredients
Instructions
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In a large pot or Dutch oven over medium heat, cook the crumbled Italian sausage, chopped onion, and minced garlic for 7–10 minutes, breaking the sausage apart with a spoon, until browned and cooked through. Drain excess fat, leaving about 1 tbsp for flavor.
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Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
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Pour in the chicken broth, scraping the bottom of the pot to dissolve the tomato paste. Bring the mixture to a boil.
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Add the cubed potatoes and diced carrots. Reduce the heat to medium-low and simmer, uncovered, for 15–25 minutes, or until the potatoes are fork-tender.Smaller potato pieces will cook faster.
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Stir in the fresh spinach and cook for 2–3 minutes, until wilted.
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Reduce the heat to low. Stir in the heavy cream and heat through without boiling. Season with salt and additional red pepper flakes if desired.Avoid boiling to prevent the cream from curdling.
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Serve hot, garnished with fresh thyme or parsley and an extra pinch of red pepper flakes.
Nutrition Facts
Servings 6
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 85mg29%
- Sodium 950mg40%
- Potassium 1100mg32%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 24g48%
- Calcium 10 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Sausage Options: Use mild Italian sausage for less heat, or try turkey or chicken sausage for a leaner version.
- Potato Tip: Stick to waxy potatoes like red, yellow, or Yukon Gold. Russets are too starchy and will break down in the soup.
- Cream Substitutes: Use half-and-half for a lighter soup, or coconut milk for a dairy-free alternative.
- Greens Swap: Spinach can be replaced with kale, Swiss chard, or escarole.
- Thicken the Soup: For a creamier texture, mash some of the potatoes against the side of the pot before adding the cream.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat to prevent curdling.
- Freezing: Freeze the soup without the cream. Add the cream after reheating for the best texture. Freeze in flat zip-top bags for space efficiency.
- Serving Suggestion: Pair with a fresh salad like Tomato Cucumber Lettuce Salad and warm garlic rolls for a comforting meal.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Brown the sausage, onion, and garlic on the stovetop, then transfer to a slow cooker with the broth, potatoes, and carrots. Cook on low for 6–8 hours or high for 3–4 hours. Add spinach and cream in the last 30 minutes.
Why did my cream curdle?
Cream curdles when exposed to high heat. Always add cream off the boil and reheat gently. Avoid boiling after adding dairy.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess water before adding. Use about 1 1/2 cups of drained frozen spinach.
How can I make this soup vegetarian?
Omit the sausage and use vegetable broth. Add 1 cup of cooked lentils or white beans for protein. Use smoked paprika for a meaty depth of flavor.