Sausage Potato Soup

Why You’ll Love This Recipe

This Italian Sausage Potato Soup combines bold flavors with a creamy texture, making it the ultimate comfort food. The spicy sausage, paired with the richness of the broth and the heartiness of the potatoes, creates a filling and delicious meal. It’s also incredibly versatile, allowing you to tweak the ingredients based on what you have on hand. Whether you’re looking for a simple weeknight dinner or a dish to impress guests, this soup hits all the right notes!

Ingredients

• 1 lb crumbled Italian sausage (spicy or mild)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• ¼ teaspoon red pepper flakes (optional)

• 2 tablespoons tomato paste

• 4 cups chicken broth

• 3 large red or yellow potatoes, peeled and cubed

• 2 medium carrots, diced

• 2 cups fresh spinach

• 1 cup heavy cream

• Fresh thyme or parsley, chopped for garnish

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large saucepan, cook the crumbled sausage with the chopped onion and garlic over medium heat for 7-10 minutes until the sausage is browned.

2. Drain any excess fat and stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste.

3. Add the chicken broth, stir well to dissolve the tomato paste, and bring to a boil.

4. Add the cubed potatoes and diced carrots to the soup. Reduce the heat and simmer uncovered for 15-25 minutes until the potatoes are fork-tender.

5. Stir in the fresh spinach and cook for another 2-3 minutes until the spinach wilts.

6. Pour in the heavy cream and season with salt and pepper to taste. Garnish with fresh thyme or parsley before serving.

Servings and Timing

• Servings: 4-6

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

Variations

• Meat Options: You can substitute Italian sausage with turkey or chicken sausage for a lighter version.

• Dairy-Free: Use coconut milk instead of heavy cream for a dairy-free alternative.

• Greens: If you don’t have spinach, kale or Swiss chard work well too.

• Potato Options: Use Yukon Gold potatoes for a smoother texture or Russet potatoes for a more starchy base.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly over medium-low heat to avoid curdling the cream.

• Freezing: Freeze the soup without the cream for up to 3 months. When ready to serve, reheat and add the cream for the best texture.

FAQs

1. Can I use a different type of sausage?

Yes, you can use mild sausage or turkey/chicken sausage as alternatives depending on your preferences.

2. Can I use a different green instead of spinach?

Yes, kale, Swiss chard, or escarole are great substitutes that work well in this creamy soup.

3. How do I make the soup spicier?

To increase the heat, you can use spicy sausage or add more red pepper flakes to taste.

4. Can I thicken the soup?

To thicken the soup, mash some of the potatoes in the pot or stir in a cornstarch slurry.

5. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld together. Just be sure to add the cream right before serving.

6. What can I use instead of heavy cream?

Half-and-half or coconut milk can be used as lighter or dairy-free alternatives to heavy cream.

7. Can I use frozen spinach?

Yes, frozen spinach works well too. Just make sure to thaw and drain it before adding to the soup.

8. How do I freeze this soup?

Freeze the soup without the cream in a zip-top bag or airtight container. Reheat and add the cream when ready to serve.

9. Can I use a slow cooker for this recipe?

Yes, you can cook the sausage and sauté the veggies in a skillet, then transfer everything to the slow cooker and cook on low for 4-6 hours.

10. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

Conclusion

This Sausage Potato Soup is the perfect balance of bold flavors, creamy texture, and hearty ingredients. Whether you’re craving something rich for dinner or looking for a comforting meal that’s easy to make, this soup is sure to satisfy. Enjoy it with crusty bread or a simple salad for the ultimate cozy meal.

Print

Sausage Potato Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sausage Potato Soup is a hearty and creamy comfort food made with spicy Italian sausage, tender potatoes, carrots, and fresh spinach. It’s an easy, one-pot meal perfect for weeknight dinners or cozy family gatherings. The spicy sausage and creamy broth combine for a filling dish that is sure to satisfy.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Soup, Comfort Food
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

1 lb crumbled Italian sausage (spicy or mild)

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon Italian seasoning

½ teaspoon paprika

¼ teaspoon red pepper flakes (optional)

2 tablespoons tomato paste

4 cups chicken broth

3 large red or yellow potatoes, peeled and cubed

2 medium carrots, diced

2 cups fresh spinach

1 cup heavy cream

Fresh thyme or parsley, chopped for garnish

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a large saucepan, cook the crumbled sausage with the chopped onion and garlic over medium heat for 7-10 minutes until the sausage is browned.

2. Drain any excess fat and stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste.

3. Add the chicken broth, stir well to dissolve the tomato paste, and bring to a boil.

4. Add the cubed potatoes and diced carrots. Reduce the heat and simmer uncovered for 15-25 minutes until the potatoes are fork-tender.

5. Stir in the fresh spinach and cook for another 2-3 minutes until the spinach wilts.

6. Pour in the heavy cream and season with salt and pepper to taste. Garnish with fresh thyme or parsley before serving.

Notes

• You can substitute the Italian sausage with turkey or chicken sausage for a lighter version.

• For a dairy-free option, use coconut milk instead of heavy cream.

• If you don’t have spinach, kale or Swiss chard can be used instead.

• For a smoother texture, try using Yukon Gold potatoes.

• Freeze the soup without the cream for up to 3 months. Add the cream when reheating.