If you love creamy, flavorful soups, this Italian sausage and potato soup will hit the spot. With tender potatoes, savory Italian sausage, and a rich, velvety broth, it’s a hearty meal that’s both satisfying and easy to make. It’s perfect for chilly evenings, and pairs beautifully with crusty bread. Whether you’re cooking for family dinner or meal prep, this soup is cozy, delicious, and sure to become a new favorite comfort food.
What makes this soup so good is how simple the ingredients are, yet they come together to create an incredible flavor. The Italian sausage adds richness and spice, while the potatoes give it that creamy, hearty texture everyone loves. A touch of garlic, onion, and herbs gives the broth a cozy, homemade taste. You can use heavy cream for extra indulgence or swap it with half-and-half for a lighter version.
This soup is a meal all on its own, but it pairs beautifully with a few sides. Serve it with a slice of crusty bread or a warm baguette to soak up every bit of that creamy broth. A fresh green salad or some roasted veggies also make great companions if you want to round out the meal.
The best part about this recipe is how easy it is to customize. Prefer a little heat? Use spicy Italian sausage or add a pinch of red pepper flakes. Want to make it even heartier? Toss in some chopped kale or spinach for extra greens. You can even make it dairy-free by skipping the cream and cheese and blending some of the cooked potatoes for natural creaminess. No matter how you tweak it, this soup always turns out comforting and delicious.
Ingredients
- 1/2 lb. Italian sausage
- 1 lb. potatoes
- 1/2 yellow onion
- 2 ribs celery
- 1 carrot (large)
- 2 garlic cloves
- 3 tbsp flour
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1/2 cup cream
- 1 cup grated cheddar cheese (optional)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Fresh parsley
- Salt & pepper
Instructions
- Peel the potatoes and the carrot. Chop the potatoes, carrot and celery into cubes, and finely chop the onion and garlic.
- Remove the casing from the sausages and cut them into pieces.
- Heat the olive oil in a large pot over medium heat. Add the sausages and fry for 5 minutes stirring frequently. Remove the sausage from the pot and set aside.
- In the same pot, add the onion, celery, and carrot, and cook for 5 minutes (add a bit of oilve oil if the pot is too dry). Add the garlic and fry for 30 seconds.
- Add the flour, mix well, and cook for 2 minutes while stirring.
- Add 1 cup of broth, mix well trying to clean the bottom of the pot, then add the rest of the broth. Add the potatoes, dried basil, oregano, salt, and pepper, bring to a boil, and lower to medium heat. Let the soup simmer for 10-15 minutes until the potatoes are cooked through.
- Return the sausage to the pot, add the cream and stir in the cheddar cheese (if you are using it). Garnish with fresh parsley Done!
Notes
- The recipe is for 4 servings.
- Prep time: 15 minutes.
- Cooking time: 30 minutes.
Similar recipes
If you like the Italian sausage and potato soup, you may also like the following recipes:
- Tortellini and Italian sausage soup
- Mezzelune with forest mushrooms
- Italian sausage orzo
- Mushroom tortellini
- Gnocchi alla Sorrentina
- Chicken and chorizo pasta bake
Italian sausage and potato soup
Ingredients
- ½ lb. Italian sausage
- 1 lb. potatoes
- ½ yellow onion
- 2 ribs celery
- 1 carrot large
- 2 garlic cloves
- 3 tbsp flour
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- ½ cup cream
- 1 cup grated cheddar cheese optional
- ½ tsp dried basil
- ½ tsp dried oregano
- fresh parsley
- Salt & pepper
Instructions
- Peel the potatoes and the carrot. Chop the potatoes, carrot and celery into cubes, and finely chop the onion and garlic.
- Remove the casing from the sausages and cut them into pieces.
- Heat the olive oil in a large pot over medium heat. Add the sausages and fry for 5 minutes stirring frequently. Remove the sausage from the pot and set aside.
- In the same pot, add the onion, celery, and carrot, and cook for 5 minutes (add a bit of oilve oil if the pot is too dry). Add the garlic and fry for 30 seconds.
- Add the flour, mix well, and cook for 2 minutes while stirring.
- Add 1 cup of broth, mix well trying to clean the bottom of the pot, then add the rest of the broth. Add the potatoes, dried basil, oregano, salt, and pepper, bring to a boil, and lower to medium heat. Let the soup simmer for 10-15 minutes until the potatoes are cooked through.
- Return the sausage to the pot, add the cream and stir in the cheddar cheese (if you are using it). Garnish with fresh parsley Done!