Warm up with this comforting Italian sausage potato soup recipe, brimming with a rustic combination of crumbled sausage and creamy potatoes.
Italian sausage potato soup is quick and easy to prepare in less than thirty minutes. Pureed Russet potatoes, infused with garlic, onion, and heavy cream, are the perfect backdrop for the bold flavor of Italian sausage in each savory bite.
Ingredients & Substitutions
- Italian sausage - Sweet, hot, or mild Italian sausage can all be used. This would also taste great with breakfast sausage.
- Yellow onion - A sweet onion can be used.
- Russet potatoes - You want starchy potatoes, so avoid using Yukon golds or red potatoes.
- Chicken broth - Chicken stock is just as good.
- Minced garlic cloves - You can substitute ½ teaspoon of garlic powder.
- All-purpose flour
- Heavy cream - Half and half or milk can be substituted.
- Fresh spinach
- Fresh ground black pepper
- Salt
- Optional - You can add red pepper flakes for some heat, and serve Parmesan cheese for topping.
How to make it
To make this creamy potato soup with Italian sausage recipe, begin by pouring the chicken broth in a large pot and adding the chopped potatoes. Bring to a boil and simmer until the potatos are fork-tender.
While the potatoes boil, add your sausage and onions to a separate skillet and saute until the sausage is crumbled and browned and the onions are tender. Then add the minced garlic and cook for an addition minute or two.
Reduce the saute pan to medium low heat, then sprinkle in flour. Cook for two more minutes, while stirring, to remove the raw flour taste.
Once the potatoes are tender, blend them with liquid until smooth. Then add the sausage and onion mixture to the soup pot, along with heavy cream, spinach, salt, and black pepper. Bring the soup to a simmer, then serve with crusty bread.
Storing & Reheating Leftovers
Leftover Italian sausage potato soup should be kept in an airtight container and stored in the refrigerator for up to one week. However, this soup also freezes well. To freeze, place it in a freezer-safe container and freeze for up to three months.
Leftovers can be reheated on the stovetop or in the microwave until heated through.
Italian Sausage Potato Soup
Equipment
Ingredients
- 16 ounces Italian sausage
- ½ onion chopped
- 2 pounds russet potatoes peeled and chopped
- 5 cups chicken broth
- 2 cloves garlic minced
- 3 tablespoons flour
- 1 cup heavy cream
- 4 cups fresh spinach
- ½ teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Pour chicken broth into a large pot along with the chopped potatoes. Bring to a boil and then simmer for 15 minutes, or until tender.
- Set a saute pan on the stovetop over medium heat and add Italian sausage and chopped onions. Crumble the sausage as it cooks and saute until the sausage is well browned and the onions are tender. Add minced garlic and cook an additional minute.
- Reduce the heat to medium-low and sprinkle flour over the mixture. Continue to cook, while stirring, for two minutes. Then remove from heat.
- Once the potatoes are tender, puree them until smooth with the chicken broth using an immersion blender or a countertop blender.
- Add the crumbled sausage mixture to the soup pot along with heavy cream, fresh spinach, and black pepper. Taste for salt and adjust as needed. Bring the soup to a simmer, then serve.
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