Sausage Potato Soup – An Italian-style soup made with chunks of tender potatoes, carrots, celery, and Italian sausage in a flavorful, creamy broth. This easy and hearty soup comes together in one pot and is one of our family’s favorites!
A bowl of Italian sausage and potato soup with a sourdough bread is like a warm hug on a cold day. It’s hearty, chunky, flavorful, and deliciously cozy. It’s so easy to make in under 1 hour and because we’re making a big batch, there’s always a chance for leftovers!
This one-pot soup is made with tender potatoes and Italian sausage simmered in a creamy seasoned broth and finished with fresh dill. Serve it with a side of crusty bread or a simple light salad and you’ve got the perfect weeknight dinner!
Why This Recipe Works
- So easy to make – Have your veggies chopped and ready to go, and this simple recipe comes together quickly and easily.
- One-pot potato soup recipe– Busy weeknights or low-key weekends are perfect soup days! Making everything in one pot makes cleanup a breeze!
- Can customize to your tastes – There are many ways to make this soup your own. Use spicy or mild sausage, make it dairy-free or not, ramp up the nutrients using homemade bone broth, and add in any extra greens!
- Restaurant quality at home – The flavors from the aromatics, the seasoning, and the sausage come together in a soup that rivals any potato soup recipe you’d order at a restaurant!
- Italian Sausage – Use hot or mild Italian sausage.
- Butter – This is used to sauté the aromatics and veggies. It gives the base of the entire soup great flavor.
- Veggies and Aromatics – Diced carrots, chopped onion, diced celery, chopped garlic cloves
- Red potatoes – Peel them or not, it’s up to you. If you don’t peel them, make sure they’re washed. Cut them into cubes.
- Seasoning – Salt, pepper, and Italian seasoning.
- Chicken broth – Here’s where I like to add even more nutrients by using my Instant Pot Chicken bone broth recipe.
- Heavy whipping cream – To add creaminess to the soup.
- For garnish – Chopped dill, parsley, or any greens you choose.
- Add heat with red pepper flakes – If you are serving guests, keep it mild and provide red pepper flakes for those who want to add a kick to theirs.
- To save time, you can also use store bought, regular, or low-sodium chicken broth if you don’t have any homemade broth on hand.
- Substitute the chicken broth for vegetable broth if preferred. Beef broth can also be used, but it’s much more robust and will change the flavor of the soup quite a bit. It’s still good though!
- Keep it dairy-free – Use full-fat coconut milk for a dairy-free option.
- A different potato – Try yellow potatoes, baby potatoes, or even peeled Russet potatoes instead.
- Toss in greens – Once the soup is almost done cooking, add a handful of greens like spinach or kale.
- Different protein – Italian sausage is the classic choice, but by all means, swap it with chicken sausage, turkey sausage, or even little meatballs.
How to Make Sausage and Potato Soup
Step 1: Cook the sausage in a Dutch Oven pot over medium-high heat until it is cooked through. Use a wooden spoon to break apart the meat as it cooks. Transfer the cooked sausage to a plate and set it aside.
Step 2: Keep the pot over the heat and add butter. Sauté the onions until soft and translucent, stirring a few times. Then, add the carrot and celery to cook for another 5 minutes. Finally, add the garlic for another minute.
Step 3: Toss in the potatoes and season with Italian seasoning, salt, and pepper. Pour in the broth and bring everything to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender.
Step 4: Season to taste and then pour in ½ cup of heavy whipping cream. Add the cooked sausage back into the pot and stir to combine.
Step 5: Once the soup starts to boil again, remove it from the heat. It’s now ready to serve garnished with your choice of greens. Enjoy!
- Don’t skip browning the sausage. The reason we cook the sausage first is to get all of that extra flavor! Not only from the sausage but from the bits left at the bottom of the pot.
- You can make this entirely vegetarian. Do this by using vegan sausage, sticking with coconut milk, and swapping the chicken broth with vegetable stock or broth.
- This soup is best eaten within 3 days. It does NOT freeze well.
I choose to use red potatoes because they are waxy and hold their shape better in the heat. Starchy potatoes, like Russet potatoes, tend to fall apart faster. Yukon Golds will also hold their shape.
For sure. If you don’t think you’ll be able to eat leftovers within 3 days, make half of the recipe instead. It doesn’t freeze well because of the dairy, so make only what you need.
Similar but not the same! We’re not adding any bacon, beans, or kale to our sausage potato soup. You could, however, if you wanted to!
Heat leftover sausage potato soup in the microwave for smaller portions, or if you have a lot to heat, use the stovetop over medium-low heat.
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Italian Sausage Potato Soup
- 1 lb Italian sausage spicy or mild
- 3 tablespoons butter
- 1 medium carrot peeled & diced
- 1 medium onion chopped
- 2 sticks celery diced
- 1 tablespoon garlic finely chopped (about 3 cloves)
- 4 cups red potato washed & cubed, or peeled and cubed
- 1 teaspoon Italian seasoning or to taste
- 1 teaspoon sea salt or to taste
- black pepper to taste
- 6 cups bone broth homemade or store bought
- 1/2 cup heavy whipping cream
- 2 tablespoons dill or any greens of your choice, finely chopped, for garnish
- Using a dutch oven add sausage and cook until the meat is cooked thru, breaking the meat apart using a wooden spoon. After, transfer onto a plate.
- Next, add 3 tablespoons of butter and onion. Saute for 10 minutes over medium heat, stirring few times. Now, add diced carrot and celery, stir and cook for 5 minutes, stirring few times. Add garlic and saute for 1 minute.
- Add potatoes, season with Italian seasoning, salt and pepper. Pour in bone broth and bring it to a boil and simmer on medium/low heat for 15-20 minutes or until potatoes are cooked thru.
- If needed, season with more salt and pepper or Italian seasoning. Pour in 1/2 cup of heavy whipping cream and add cooked sausage back into the pot. After the soup starts boiling, turn off the heat . Garnish with chopped dill. Serve with no knead bread. Enjoy!