Ever had one of those days when your soul needs a little extra warming? When the weather outside is frightful, or your mood is less than delightful, or you just can’t face another sad desk lunch? That’s exactly when this sausage and potato soup swoops in like a culinary superhero, cape flowing in the broth-scented breeze. It’s not just soup—it’s a hug in a bowl, the kind of meal that makes you want to put on fuzzy socks and binge-watch your comfort show.
Why This Recipe is Awesome
This sausage and potato soup isn’t just another soup recipe—it’s what happens when comfort food gets a flavor upgrade. It combines the hearty satisfaction of potatoes with the savory kick of sausage in a way that makes you wonder why more foods don’t follow this brilliant pairing strategy.
The magic happens when the starch from the potatoes releases into the broth, creating this naturally creamy texture that’s somehow both light and substantial. Meanwhile, the sausage infuses everything with its seasoned goodness, turning a simple soup into something that tastes like it simmered all day, even if you threw it together after work.
What’s especially great about this recipe is its incredible adaptability. Got a crockpot? Awesome, throw everything in and go about your day. Prefer a quick stovetop version? We’ve got you covered. Need to clean out the vegetable drawer? This soup welcomes those random carrots and celery stalks with open arms. It’s the culinary equivalent of that friend who gets along with everyone and makes any situation better.
Plus, it actually tastes even better the next day, which means your future self will be extremely grateful to your present self for making enough for leftovers. Now that’s what I call smart meal planning.
Sausage and Potato Soup
Ingredients
- 1 pound Italian sausage casings removed (sweet or hot, your preference)
- 1 tablespoon olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 2 pounds potatoes Yukon Gold or russet, peeled and diced into ½-inch cubes
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach or kale roughly chopped
- 1 tablespoon fresh parsley chopped (plus more for garnish)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Crusty bread for serving
Instructions
Stovetop Method
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then add the Italian sausage. Break it into smaller pieces with a wooden spoon as it cooks until browned, about 5-7 minutes.
- Add the diced onion, carrots, and celery to the pot with the sausage. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce heat to low and stir in the heavy cream or half-and-half. Allow the soup to gently warm through, but don't let it boil after adding the dairy.
- Add the chopped spinach or kale, and cook for another 2-3 minutes until the greens are wilted but still bright.
- Stir in the fresh parsley and thyme. Season with salt and black pepper to taste, keeping in mind that the sausage and broth already contain salt.
- Ladle into bowls and top with grated Parmesan cheese and additional fresh herbs if desired. Serve with crusty bread for dipping.
Crockpot Method
- Brown the sausage in a skillet over medium-high heat, breaking it into crumbles as it cooks. Transfer to your slow cooker.
- In the same skillet, sauté the onion, carrots, and celery for about 5 minutes until softened. Add the garlic and cook for 30 seconds more.
- Transfer the vegetables to the slow cooker with the sausage.
- Add the potatoes, Italian seasoning, red pepper flakes, and chicken broth to the slow cooker. Stir to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender.
- During the last 30 minutes of cooking, stir in the heavy cream or half-and-half.
- In the last 5 minutes, add the chopped spinach or kale, parsley, and thyme. Stir until the greens are wilted.
- Season with salt and black pepper to taste before serving.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot or blend about 1 cup of the soup and return it to the pot.
- To make this lighter, substitute the heavy cream with half-and-half or whole milk.
- The soup will thicken as it sits, especially if made with russet potatoes. When reheating, you may need to add a splash of broth or milk to thin it to your desired consistency.
- For extra flavor, add a Parmesan rind to the soup while it simmers, then remove before serving.
- This soup freezes well if you omit the dairy. Add the cream after thawing and reheating.
Calories & Nutritional Info
- Calories: Approximately 450 per serving
- Protein: 18g per serving
- Carbs: 30g per serving
- Fat: 28g per serving
- Fiber: 4g per serving
- Sodium: Moderate to high (varies based on sausage and broth)
Common Mistakes to Avoid
- Boiling the soup after adding cream. This can cause the dairy to separate. Keep it at a gentle simmer.
- Cutting the potatoes too small. They’ll disintegrate and turn to mush. Aim for ½-inch cubes for the perfect texture.
- Using pre-cooked sausage without browning it first. The caramelization from browning raw sausage adds significant flavor.
- Overcooking the greens. Add them just minutes before serving to preserve their color and nutrients.
- Under-seasoning the soup. Potatoes absorb a lot of salt, so taste and adjust seasonings before serving.
Alternatives & Substitutions
- Meat options: Turkey or chicken Italian sausage for a lighter version, kielbasa or smoked sausage for a different flavor profile, or bacon for a non-sausage option.
- Potato variations: Sweet potatoes for a twist on the classic, or a mix of potatoes and cauliflower for lower carbs.
- Greens alternatives: Any leafy green works—try Swiss chard, collard greens, or even arugula for a peppery kick.
- Dairy options: Coconut milk for a dairy-free version (it will add a slight coconut flavor), or cashew cream for a neutral dairy-free alternative.
- Add some beans: White beans like cannellini or navy beans add protein and creaminess.
- Spice it up: Add a diced jalapeño with the vegetables, or stir in some pesto before serving.
FAQs
Can I use pre-cooked sausage instead of raw?
Yes! Sliced smoked sausage or kielbasa works well, though you’ll miss some of the flavor that comes from browning raw sausage. If using pre-cooked, just brown it lightly before proceeding with the recipe.
How do I store and reheat leftovers?
Store cooled soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave at 70% power, stirring occasionally. Add a splash of broth or milk if it’s thickened too much.
Can I freeze this soup?
Yes, but for best results, freeze it before adding the dairy. When ready to eat, thaw overnight in the refrigerator, reheat, and then stir in the cream. If you’ve already added cream, it may separate slightly when thawed but will still taste good.
What’s the best potato to use?
Yukon Gold potatoes hold their shape well while still breaking down enough to thicken the broth naturally. Russet potatoes will break down more, creating a thicker, more stew-like consistency. Red potatoes hold their shape the best but won’t thicken the soup as much.
What sides go well with this soup?
A simple green salad with a tart vinaigrette provides nice contrast to the creamy soup. Crusty bread or garlic bread is perfect for dipping, and a light fruit dessert rounds out the meal nicely.
Final Thoughts
This sausage and potato soup is what I like to call “real life cooking”—it’s adaptable, forgiving, and satisfies on a deep level that fancy cuisine often misses. It’s the kind of recipe that becomes a family favorite, requested when someone’s had a rough day or when the weather turns chilly or just when you want something that feels like home in a bowl.
Whether you’re a soup enthusiast or someone who usually thinks of soup as a starter rather than a main event, this hearty version will change your perspective. It’s substantial enough to be dinner, versatile enough to work year-round (though it’s especially perfect for fall and winter), and straightforward enough that you don’t need to be a kitchen wizard to make it wonderfully.
So the next time you’re craving something comforting, nourishing, and deeply satisfying, remember this recipe. Your taste buds—and anyone lucky enough to share your table—will thank you.
