If you’re craving something comforting, hearty, and packed with cozy flavors, this Sausage and Potato Soup Recipe is exactly what you need. Imagine tender potatoes swimming in a creamy, savory broth, with flavorful browned sausage pieces and vibrant spinach scattered throughout. It’s the kind of soup that warms you up from the inside out on a chilly day, and every spoonful feels like a warm hug. Whether you’re cooking for family or simply treating yourself, this soup combines simple ingredients into a bowl of pure satisfaction that’s easy to make and impossible to resist.
Ingredients You’ll Need
This Sausage and Potato Soup Recipe shines because of its simplicity and thoughtful combination of wholesome ingredients. Each element has a purpose, from the hearty potatoes that provide body and texture, to the mild Italian sausage adding richness and a touch of spice, and the spinach which brings color and freshness to the dish.
- 1 small onion (diced): Adds a sweet, aromatic base that softens beautifully in the broth.
- 4 garlic cloves (minced): Brings a warm, fragrant punch that livens up every bite.
- 4 cups cubed yellow potatoes (peeling optional): These give the soup its creamy texture and satisfy your comfort food cravings.
- 1 cup finely chopped spinach: Adds a fresh, vibrant touch and a dose of green goodness.
- 4 mild Italian turkey or chicken sausage links: Provides the hearty, savory flavor that’s key to this soup’s soul.
- 1 teaspoon extra-virgin olive oil: Used for sautéing, it helps meld flavors while keeping things light.
- 2 teaspoons Italian seasoning: A fragrant blend that enhances every savory note in the soup.
- 1 can (15 ounces) cannellini beans, drained and rinsed: These beans thicken the soup naturally and add a creamy texture when blended.
- 1 container (32 ounces) low-sodium chicken or vegetable broth: Forms the flavorful liquid base for the soup without overpowering it.
- 1/2 teaspoon salt: Balances and enhances all the flavors beautifully.
- Black pepper (to taste): Adds a subtle heat and depth at the end.
How to Make Sausage and Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium-high heat. Spray with oil to prevent sticking, then crumble your sausage into the pot. Let it brown and develop those beautiful caramelized edges—it should take about 7 minutes. Once browned, scoop the sausage out and set it aside. This step builds the rich backbone of flavor that makes this Sausage and Potato Soup Recipe so satisfying.
Step 2: Sauté the Vegetables
Next, add your olive oil, diced onion, and minced garlic right into the pot. Let them soften and release their natural sweetness as they cook for about 5 minutes. Stir in your Italian seasoning here to toast those herbs lightly, infusing the soup with an aromatic foundation.
Step 3: Add the Beans and Broth
Time to bulk up the soup’s creamy base. Pour in the drained cannellini beans and the broth of your choice—chicken or vegetable both work wonderfully. These ingredients come together to create a silky, flavorful liquid that’s both nourishing and satisfying.
Step 4: Blend the Soup
Using an immersion blender, carefully blend the soup until it’s velvety smooth. No immersion blender? No worries. Just transfer the soup in batches to a standard blender, blend until creamy, and return it to the pot. This step turns the beans and broth into a luscious, thickened base you’ll love.
Step 5: Add Sausage and Potatoes
Return your browned sausage to the pot along with the cubed potatoes. Season the soup with salt and pepper, then bring it all to a gentle boil. This mix starts the cozy, thick stew-like feel that is fundamental in the Sausage and Potato Soup Recipe.
Step 6: Simmer Until Tender
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. This allows the potatoes to soften to perfection while all the flavors mingle and deepen. Trust this slow simmer—it’s where the magic happens!
Step 7: Add Spinach
Just before serving, stir in the finely chopped spinach and let it wilt for a minute. This last addition adds a fresh pop of color and a slight earthiness that brightens up the entire dish. Serve the soup hot, and get ready to enjoy every flavorful spoonful.
How to Serve Sausage and Potato Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a dollop of sour cream takes this soup to the next level. For a little crunch, toasted croutons or crispy bacon bits make an excellent topping. Fresh herbs like parsley or chives can also add a lovely brightness and an inviting aroma to the bowl.
Side Dishes
Sausage and Potato Soup Recipe pairs beautifully with hearty crusty bread, perfect for dipping and savoring every drop. A crisp green salad with a tangy vinaigrette provides a refreshing contrast, balancing the richness of the soup. For a more indulgent meal, garlic bread or a cheesy toasted sandwich are classic companions.
Creative Ways to Present
Try serving this soup in rustic bread bowls for a charming presentation that also minimizes cleanup. For parties or casual gatherings, serve it in small mason jars or cups as a fun appetizer. Adding a swirl of pesto or drizzling extra virgin olive oil on top gives an eye-catching finish and a flavor boost.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve those fresh flavors and textures. When reheated, give it a gentle stir and add a splash of broth or water if it’s thickened too much.
Freezing
Sausage and Potato Soup Recipe freezes wonderfully, making it a great option for meal prep. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. It’s best consumed within 2 to 3 months for optimal flavor and texture. Defrost overnight in the fridge before reheating.
Reheating
Warm your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Add a little broth or water if needed to loosen the consistency. Reheating in the microwave works too—just use medium power and stir every minute or so to heat evenly.
FAQs
Can I use different types of sausage for this recipe?
Absolutely! While mild Italian turkey or chicken sausage is recommended for a lighter feel, you can use pork sausage for a richer taste or even vegan sausage to keep it plant-based without sacrificing flavor.
Do I have to peel the potatoes?
Peeling is optional. Leaving the skins on adds extra texture and nutrients, so it’s really a matter of personal preference. Just make sure to wash the potatoes thoroughly if you decide to keep the skin.
Can I make this soup vegetarian?
Yes! Swap the sausage for a plant-based alternative and use vegetable broth. You’ll still get lots of flavor and creaminess from the beans and potatoes while keeping the dish vegetarian-friendly.
What can I use if I don’t have an immersion blender?
No immersion blender? No problem! Carefully transfer the soup in batches to a traditional blender, blend until smooth, then pour it back into the pot. Just be cautious as the soup will be hot.
Is it okay to add other vegetables to this soup?
Definitely! Feel free to experiment with carrots, celery, or bell peppers for extra color and nutrition. Just add them during the sauté stage so they soften nicely before blending.
Final Thoughts
This Sausage and Potato Soup Recipe has all the comforting vibes you want from a homemade soup, with simple ingredients that come together in a deliciously creamy, hearty bowl. Whether you’re warming up from a cold day, feeding the family, or just craving something satisfying, this recipe never disappoints. Grab your ingredients and dive into this soul-soothing soup—you’ll be so glad you did!
Print
Sausage and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
This hearty Sausage and Potato Soup combines savory browned sausage, creamy blended beans, tender potatoes, and fresh spinach for a comforting and nutritious meal perfect for any season.
Ingredients
Sausage and Meats
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
Vegetables and Herbs
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
Pantry and Seasonings
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage into the pot and cook until browned, about 7 minutes. Remove the cooked sausage and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the pot. Cook until the onion softens, about 5 minutes. Stir in the Italian seasoning to combine flavors.
- Add Beans and Broth: Pour the drained and rinsed cannellini beans and the chicken or vegetable broth into the pot with the sautéed vegetables.
- Blend Soup: Use an immersion blender to blend the soup until creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend, then return it to the pot.
- Add Sausage and Potatoes: Return the cooked sausage to the pot and add the cubed yellow potatoes. Season with salt and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer: Lower the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender and cooked through.
- Add Spinach: Stir in the finely chopped spinach and simmer for an additional 1 minute to wilt the greens. Serve the soup hot.
Notes
- For a vegetarian version, use vegan sausage and vegetable broth.
- You can omit peeling the potatoes if you prefer a more rustic texture.
- Adjust the seasoning by adding more salt or black pepper to taste.
- Use an immersion blender carefully to avoid splashing hot soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
