There’s nothing like a bowl of Italian Potato and Sausage Soup to warm your soul and satisfy your cravings. With tender potatoes, flavourful sausage, and a touch of fresh parsley and freshly grated parmesan cheese, this recipe is as comforting as it is delicious!
Ah, all hail soup season! Am I right?! It always makes me realize that a) literally anything can be thrown into a soup and b) even just the simplest and fewest ingredients coming together in a pot can create something totally magical. And that, my friends, is exactly what this Italian potato and sausage soup is. Magical.
There’s no denying that the classic combo of sausage and potatoes is as delicious as it gets on its own. But then you throw in some heavy cream for creamy goodness, chicken broth for maximum flavour, and the obvious soup starters like onions and garlic, and you have yourself a big ol’ bowl of happiness. No joke.
I’ve always loved Italian sausage and consider it a weapon in the kitchen. It’s so flavourful on its own that you barely need to add anything else. The sausage brings all the seasoning you need, making it super easy to throw everything together. I mean, this Italian potato and sausage soup practically makes itself with all the delicious flavours already built in!
And who am I to argue with that?!
This homemade soup is perfect for those days when you want something hearty without spending hours in the kitchen. Plus, it’s pretty much guaranteed to hit the spot every single time. Whether you’re serving it up for a family dinner or enjoying it on a cozy night in, it’s a go-to that never disappoints, (says me, who is literally on her third bowl as she speaks.)
INGREDIENTS YOU’LL NEED TO MAKE SAUSAGE AND POTATO SOUP
Italian potato and sausage soup is the ultimate comfort food, filled with hearty, flavourful ingredients that come together effortlessly to create a dish that’s both satisfying and delicious. Each ingredient plays a crucial role in giving this soup its rich, savory taste, from the savory sausage to the creamy potatoes and fresh chopped parsley I wouldn’t recommend skipping. Here’s a closer look at what goes into this tasty bowl of goodness:
- Italian Sausage: The star of the show, Italian sausage brings rich, juicy flavour with its perfect blend of spices like fennel, garlic, and red pepper flakes. This sausage infuses the soup with its savory taste, adding a hearty depth without needing a ton of extra seasoning. You can use mild, medium, or spicy Italian sausage depending on your preference.
- Potatoes: Provide the comforting, starchy base for the soup. They absorb all the wonderful flavours of the broth while adding a creamy texture when cooked. Russet or Yukon gold potatoes work best in this soup for their ability to break down slightly and add to the overall heartiness of the dish.
- Garlic: Brings a robust, aromatic kick to the soup. It complements the sausage beautifully and adds layers of flavour that enrich the broth. Garlic is essential in enhancing the savory notes of the dish. Therefore, fresh minced garlic works best in this recipe. However, garlic powder will work in a pinch. Use 3/4 of a teaspoon instead of the 3 fresh cloves.
- Onions: Onions, when sautéed, become sweet and mellow, creating a savory foundation for the soup. They blend perfectly with the garlic and sausage, forming a fragrant base that pulls all the flavours together. White or yellow onions work best in this sausage and potato soup.
- Chicken Broth: Used to create the soup’s rich, savory liquid. It adds a layer of umami that enhances the flavours of the sausage and vegetables while keeping the soup light and satisfying. You can use vegetable or beef broth instead if you prefer or that’s all you have on hand.
- Heavy Cream: The creaminess from heavy cream takes this soup to the next level. It adds a velvety texture, making the broth rich and smooth without being too heavy. The cream helps balance the spiciness of the sausage and gives the soup a comforting, luxurious feel. For a lighter version, feel free to use dairy or plant based milk instead.
- Fresh Parsley: Adds a burst of fresh, vibrant flavour to the soup. Throw it in at the end of cooking to keep its colour and flavour intact. Fresh chopped parsley brightens up the dish and adds a hint of herbal freshness that perfectly complements the richness of the sausage and potatoes. If you don’t have any on hand, fresh chopped basil or cilantro would also add a nice touch.
- Italian Seasoning: This blend of herbs brings a burst of classic Italian flavours to the soup, with notes of basil, oregano, thyme, and rosemary. Italian seasoning ties all the ingredients together, adding a balanced, herby flavour that complements the sausage and vegetables. Don’t have any in the pantry? Make your own Italian seasoning from scratch in just a few minutes!
- Salt and Pepper: The basic seasonings that tie everything together. Salt enhances the natural flavours, while freshly cracked black pepper adds a touch of heat and depth to the soup.
- Olive Oil: Used for sautéing the onions and garlic, ensuring they cook up perfectly and release their aromatic flavours. It also contributes a subtle, fruity note that enhances the overall depth of the soup. You can use a different oil (such as avocado) instead, if you prefer.
- Parmesan Cheese: Grated Parmesan cheese adds a nutty, savory finish to the soup. Stir it in at the end for extra creaminess and a rich depth of flavour, or sprinkle it on top for an added cheesy touch. Freshly grated parmesan cheese (that you grate yourself) works best for this recipe.
HOW TO MAKE ITALIAN POTATO AND SAUSAGE SOUP (KEY TIPS)
You can find full instructions for how to make this easy sausage potato soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Use the right sausage. For the best flavour, opt for high-quality Italian sausage. You can choose between spicy, medium, or mild, depending on your preference. If you’re using spicy sausage, you might want to balance the heat with a touch more cream or potatoes.
- Don’t overcrowd the pot. When sautéing the onions and garlic in olive oil, give them enough space to cook evenly. If the pot is too crowded, they’ll steam instead of sautéing, which can affect the flavour. Use a large enough pot for the whole recipe.
- Brown the sausage well. Let the sausage brown before adding the other ingredients. This adds extra flavour from the caramelization and ensures that the sausage releases its oils, which enrich the broth.
- Cut the potatoes evenly. To ensure the potatoes cook evenly and don’t overtake the soup, cut them into uniform pieces. This way, they’ll soften at the same rate, and you won’t end up with some that are mushy and others still hard.
- Use fresh parsley. Fresh parsley adds a burst of flavour at the end. Don’t add it too early, as it will lose its bright flavour. Stir it in just before serving to keep its vibrant colour and fresh taste intact.
- Adjust the consistency. If the soup is too thick, add more chicken broth or a little extra water to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few minutes to thicken.
- Season to taste. Taste the soup as you go! The sausage can be quite flavourful, but you may still need to adjust the seasoning with a bit of extra salt, pepper, or Italian seasoning. Don’t forget to taste again after adding the cream, as it can mellow the flavours.
- Grate the Parmesan fresh. Freshly grated Parmesan cheese melts better into the soup, giving it a smoother, creamier texture. Avoid pre-grated cheese, as it contains anti-caking agents that might affect the soup’s consistency.
- Simmer gently. Once all the ingredients are in the pot, simmer the soup on low to allow all the flavours to meld together. Avoid boiling the soup at this stage, as it can cause the cream to curdle and the potatoes to break down too much.
- Make it ahead. Like many soups, this one tastes even better the next day! You can make it ahead and store it in the fridge for 2-3 days. The flavours continue to develop and deepen, making it perfect for meal prep or leftovers.
FREQUENTLY ASKED QUESTIONS
Adding potatoes to soup serves multiple purposes, both in terms of flavour and texture. In this sausage and potato soup, the potatoes provide a hearty base that absorbs all the savory flavours from the sausage, garlic, and herbs, helping to create a rich, comforting broth. Potatoes also add creaminess as they cook, particularly when they break down slightly, which thickens the soup without needing flour or other thickeners. Beyond that, potatoes bring a mild, starchy sweetness that balances out the spiciness of the sausage and the richness of the cream, making the dish well-rounded.
In general, potatoes are a fantastic addition to soups because they act as a natural thickener, making the soup more filling and satisfying. Their ability to absorb flavours from the broth and other ingredients enhances the overall taste of the dish. Additionally, they provide a comforting, wholesome texture that turns any soup into a more substantial and hearty meal.
To keep potatoes from turning to mush in soup, it’s important to manage both the type of potato and the cooking process. First, choose waxy potatoes like Yukon Golds or red potatoes, which hold their shape better during cooking compared to starchy varieties like Russets. These waxy potatoes have a lower starch content, making them firmer and less likely to break down when simmered.
Additionally, avoid overcooking them. Add the potatoes at a stage when the soup has already started simmering, and then cook them just until tender. Overcooking or boiling them too hard can cause them to fall apart. Stir the soup gently, especially as the potatoes start to soften, to prevent breaking them up.
The main difference between regular sausage and Italian sausage lies in the seasoning and flavour profile. Regular sausage can refer to any type of ground meat (typically pork, but also beef or chicken) that’s been seasoned with a basic blend of salt, pepper, and sometimes sugar or other simple spices. Its flavour is often more neutral or mild, depending on the recipe.
On the other hand, Italian sausage is a specific type of sausage that’s flavoured with a blend of bold, aromatic herbs and spices commonly associated with Italian cuisine, such as fennel, garlic, oregano, basil, and sometimes red pepper flakes for a hint of heat. There are two main varieties: sweet (mild) and spicy (hot), which primarily differ in the amount of chili flakes added. The distinctive seasoning in Italian sausage makes it more flavourful and adds a Mediterranean twist, perfect for pasta dishes, as a topping on pizza, or soups such as this one.
This Italian sausage and potato soup can last in the fridge for about 3 to 4 days when stored in an airtight container. The soup’s flavours continue to meld over time, often tasting even better the next day! However, because this soup contains dairy (heavy cream), it’s important to store it properly to maintain its creamy texture and flavour.
If you find the soup has thickened too much after keeping it in the fridge for a bit, simply add a little broth or water when reheating to get it back to your desired consistency. For the best quality, try to eat it within the 3 to 4-day window, though it can be safely consumed for up to 5 days if you keep it in the fridge.
MORE GREAT SOUP RECIPES TO MAKE THIS SEASON
CREAMY TORTELLINI SOUP WITH SPINACH & TOMATOES
CROCKPOT LOADED BAKED POTATO SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
ITALIAN POTATO AND SAUSAGE SOUP
Ingredients
- 2 large Potatoes peeled and diced
- 4 Italian Sausage Links (~350-400 grams) casings removed
- 1 large Onion diced
- 3 Cloves Garlic minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream (or milk for a lighter version)
- 1/3 cup Fresh Parsley chopped (plus more for garnish)
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- 1/2 tsp Italian Seasoning
- Freshly Grated Parmesan Cheese optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it into chunks. Remove and set aside.
- Add onion to the same pot and cook until softened.
- Stir in garlic and cook for 1 minute.
- Toss in the diced potatoes and pour in the chicken broth. Season with salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Return sausage to the pot and stir in the cream. Add parsley. Simmer for another 5 minutes.
- Ladle into bowls and top with freshly grated parmesan cheese, if desired.
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