Sausage Potato Soup Recipe

Ingredients

• 450 g (16 oz)spicy Italian sausage, crumbled and raw
• 150 g (1 cup)onion, chopped
• 5 clovesgarlic, minced or finely chopped
• 130 g (1 cup)carrots, diced
• 680 g (1.5 pounds)red or yellow potatoes (not russet), cut into 2.5 cm (1-inch) pieces
• 60 g (2 cups)spinach or kale
• 15 ml (1 tablespoon)Italian seasoning
• 5 ml (1 teaspoon)paprika, regular or smoked
• 30 ml (2 tablespoons)tomato paste
• 1.25 ml (1/4 teaspoon)red pepper flakes
• 60 ml (4 tablespoons)fresh thyme or chopped parsley, for garnish
• 1.2 litres (5 cups)chicken broth or stock
• 120–240 ml (1/2–1 cup)heavy cream

Instructions

1. 1

   Brown the sausage

   Set a large pot or Dutch oven over medium heat. Crumble in the spicy Italian sausage and cook for about 5–7 minutes, until browned and cooked through. Remove excess fat if necessary.

2. 2

   Soften the aromatics

   Add the chopped onion and garlic to the sausage. Sauté for about 3–4 minutes, until softened and fragrant.

3. 3

   Cook the seasonings

   Stir in the Italian seasoning, paprika and red pepper flakes. Add the tomato paste and cook for another 2 minutes to develop the flavours.

4. 4

   Add vegetables and broth

   Add the diced carrots and potatoes, then pour in the chicken broth. Stir to combine.

5. 5

   Simmer until tender

   Bring the soup to a boil, then lower the heat and simmer for about 20–25 minutes, until the potatoes are tender.

6. 6

   Stir in greens and cream

   Add the spinach or kale and cook for 3–5 minutes, until wilted. Pour in the heavy cream and heat through without letting the soup boil.

7. 7

   Season and serve

   Taste and adjust the seasoning if needed. Serve hot, garnished with fresh thyme or parsley.

What is sausage potato soup?

Sausage potato soup is a hearty, broth-based soup built around seasoned sausage and chunks of potato. This American-style version brings together Italian sausage, vegetables, leafy greens and cream for a filling bowl with both savoury depth and a mild, creamy finish.

The potatoes make the soup substantial, while tomato paste and Italian seasoning give the broth a rounded, savoury flavour. Adding greens near the end keeps them tender rather than cooked down for the whole simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 22g protein, 36g carbs, 29g fat.

The potatoes and carrots provide most of the carbohydrates, while the sausage contributes much of the protein and fat. Heavy cream adds further fat and richness; serve a bowl with a green salad or extra non-starchy vegetables for balance.

Choosing the potatoes

Potato choice: Red or yellow potatoes hold their shape better in the simmer than russet potatoes, which can break down more readily. Cut them into evenly sized 2.5 cm (1-inch) pieces so they cook at a similar rate.

Building the flavour

Sausage: Browning the crumbled sausage first gives the soup a savoury foundation. If it leaves a lot of fat in the pot, remove the excess before adding the vegetables.

Tomato paste: Give the paste 2 minutes in the pot with the seasonings before adding the broth. This brief cooking step helps it blend into the soup rather than taste raw.

Getting the simmer right

Potatoes: Once the broth reaches a boil, turn the heat down to a gentle simmer and start checking the potatoes around 20 minutes. They are ready when a fork slides in easily, but they should still hold their shape.

Finishing with greens and cream

Leafy greens: Spinach wilts quickly, while kale may take a little longer; cook either until tender, allowing about 3–5 minutes as directed. Cut larger leaves into manageable pieces before adding them.

Cream: Stir it in after the greens and warm the soup through without boiling. For a less rich finish, start with 120 ml; use up to 240 ml for a creamier bowl.

Serving the soup

Garnish each bowl with fresh thyme or parsley just before serving for a bright herbal note. Crusty bread, toast or a simple green salad makes a good accompaniment to the rich broth.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they become tender at about the same time.
• Taste the broth before adding extra salt, as sausage and stock can both be salty.
• For a milder soup, leave out the red pepper flakes or use less spicy sausage.
• Add spinach or kale only after the potatoes are tender to avoid overcooking the greens.
• Warm the cream through gently and keep the soup below a boil once it has been added.

Variations

• Use kale: Add it in place of spinach and simmer until tender.
• Choose smoked paprika: Use it instead of regular paprika for a deeper smoky note.
• Adjust the heat: Reduce or omit the red pepper flakes for a milder bowl.
• Make it less rich: Use 120 ml of cream rather than the full 240 ml.
• Change the garnish: Finish with chopped parsley instead of fresh thyme, or vice versa.

Common mistakes to avoid

• Overcooking the sausage: Brown it until cooked through, then avoid prolonged frying that can dry it out.
• Cutting uneven potatoes: Pieces cook at different speeds; aim for even 2.5 cm (1-inch) chunks.
• Boiling the cream: It can affect the soup's texture; heat through gently without boiling.
• Adding greens too early: They can become overly soft; stir them in once the potatoes are tender.
• Skipping the taste check: Sausage and stock vary in saltiness, so taste before adjusting the seasoning.

How to store

Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently on the hob, stirring occasionally and avoiding a boil; the potatoes may soften further after storage.

Frequently asked questions