Name: Amazing Italian Sausage and Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 teaspoon dried basil; ½ teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon mustard powder; ¼ teaspoon pepper; 1 lb. ground beef Italian sausage ((hot or mild)); 2 tablespoons butter; 1 yellow onion (diced); ½ cup diced carrots; 2 ribs celery (diced); 3 cloves garlic (minced); 3 tablespoons flour; 1 teaspoon soy Sauce; 1 teaspoon hot sauce; 5 cups chicken broth; 1 cup heavy cream; 1 ¼ lbs. red potatoes ((about 6 small potatoes)); 2 cups shredded cheddar cheese ((optional))

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If you’re anything like me, busy weeknights often leave you wondering, “What will I cook?” I know that feeling all too well. That’s exactly why I’m so excited to share my recipe for this incredibly comforting Italian Sausage and Potato Soup with you. It’s a hearty, flavorful dish that comes together in about 50-60 minutes, perfect for making those everyday decisions feel a little easier and bringing warmth to your table.

Table of Contents

Why You’ll Love This Italian Sausage and Potato Soup

I truly believe this Italian Sausage and Potato Soup will become a new favorite in your kitchen. Here’s why I think you’ll adore it:

Ultimate Comfort Food: It’s incredibly hearty and satisfying, especially on a chilly evening.
Big, Bold Flavor: The Italian sausage combined with a blend of seasonings creates a rich, savory taste.
Weeknight Friendly: While it tastes like it simmered all day, it’s designed to be on your table in under an hour.
Simple Ingredients: I use common, easy-to-find ingredients, making it accessible for any home cook.

What Makes This Soup “Italian”?

When I call this an “Italian” Sausage and Potato Soup, I’m thinking of those rustic, comforting flavors that transport you straight to a cozy Italian kitchen. The star, of course, is the Italian sausage, which brings a distinctive spiced pork flavor. I also layer in classic Italian seasonings like basil and oregano, giving the broth an aromatic depth. It all comes together for a truly satisfying, old-world inspired meal, perhaps much like an hearty Autumn Tortellini Soup with sausage.

Essential Ingredients for Italian Sausage and Potato Soup

Here’s exactly what I use to make this incredibly flavorful soup:

1 teaspoon dried basil
½ teaspoon EACH: dried parsley, oregano, mustard powder
¼ teaspoon pepper
1 lb. ground beef Italian sausage (hot or mild)
2 tablespoons butter
1 yellow onion (diced)
½ cup diced carrots
2 ribs celery (diced)
3 cloves garlic (minced)
3 tablespoons flour
1 teaspoon soy Sauce
1 teaspoon hot sauce
5 cups chicken broth
1 cup heavy cream
1 ¼ lbs. red potatoes (about 6 small potatoes)
2 cups shredded cheddar cheese (optional)

When I’m picking out my ingredients, I always think about quality. For the Italian sausage, you can choose hot or mild depending on your preference. I love a little kick, but mild is wonderful too. As for potatoes, red potatoes are great here because they hold their shape well, but Yukon Golds are another excellent choice for their creamy texture. If you opt for Russets, I recommend peeling them to prevent them from becoming too mushy in the soup.

Step-by-Step: How to Make Italian Sausage and Potato Soup on the Stovetop

Here’s my simple, straightforward method for making this delicious Italian Sausage and Potato Soup:

Cook the Ground Beef Italian Sausage: Remove the casings from the ground beef Italian sausage if you purchased links. Preheat a large pot over medium heat. Add the ground beef Italian sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the ground beef Italian sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the ground beef Italian sausage back and stir to combine.
Reduce heat to low and stir in the cheddar cheese (if desired). Serve!

Maya Anderson

Amazing Italian Sausage and Potato Soup

This incredibly comforting Italian Sausage and Potato Soup is a hearty, flavorful dish that comes together in about 50-60 minutes.

It’s perfect for busy weeknights, making everyday decisions easier and bringing warmth to your table.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 11 cups

Course: Dinner, Soup

Cuisine: Italian

Calories: 359

Ingredients Equipment Method Notes

Ingredients

Essential Ingredients

1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon pepper
1 lb. ground beef Italian sausage (hot or mild)
2 tablespoons butter
1 yellow onion diced
½ cup diced carrots
2 ribs celery diced
3 cloves garlic minced
3 tablespoons flour
1 teaspoon soy Sauce
1 teaspoon hot sauce
5 cups chicken broth
1 cup heavy cream
1 ¼ lbs. red potatoes (about 6 small potatoes)
2 cups shredded cheddar cheese (optional)

Equipment

Large pot
Skillet
silicone spatula
Cutting board
sharp knife
potato masher
slow cooker
Instant Pot

Method

Stovetop Method

Remove the casings from the ground beef Italian sausage if you purchased links. Preheat a large pot over medium heat. Add the ground beef Italian sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the ground beef Italian sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the ground beef Italian sausage back and stir to combine.
Reduce heat to low and stir in the cheddar cheese (if desired). Serve!

Notes

This soup is highly adaptable: substitute ground Italian sausage with ground turkey/chicken sausage or plant-based options, and swap red potatoes for Yukon Gold or peeled Russets. For dairy-free, use olive oil instead of butter and full-fat coconut milk or omit cream; for gluten-free, use a GF flour blend or cornstarch slurry. For healthier versions, opt for lean meats, half-and-half, or add extra vegetables like spinach, kale, zucchini, or cannellini beans. Enhance flavor with sun-dried tomatoes, bell peppers, balsamic glaze, smoked paprika, or fennel seeds, or add small pasta shapes for a pasta soup. When cooking, ensure thorough browning of sausage, drain excess fat, and cut potatoes into consistent 1-inch cubes. If adding greens, stir them in at the very end. Always taste and adjust seasonings before serving. Helpful tools include a sturdy Dutch oven, sharp knife, cutting board, or even a potato masher for natural thickening.

For meal prep, cooked sausage and diced vegetables can be stored in the fridge for up to 3 days. The entire soup can be made ahead and stored in the refrigerator for 3-4 days, with flavors deepening overnight, or frozen in airtight containers for 2-3 months. When troubleshooting, if the soup is too thin, create a flour or cornstarch slurry or mash a few potatoes; if too thick, stir in more chicken broth. To prevent mushy potatoes, cut them consistently and avoid overcooking. For bland flavor, add more salt, soy sauce, dried herbs, or a squeeze of lemon juice/white wine vinegar. To prevent cream from curdling, add it slowly to gently simmering soup or after turning off the heat.

Serve this hearty soup with crusty bread, garlic bread, a simple green salad, or roasted vegetables. Store cooled soup in airtight containers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat gently on the stovetop, adding a splash of broth if too thick, and avoid vigorous boiling to prevent cream separation.

Maya’s Top Tips for the Best Italian Sausage and Potato Soup

I want you to have the absolute best experience with this soup, so I’ve gathered my top tips:

Brown That Sausage! Don’t rush this step. Thoroughly browning the Italian sausage creates deep, rich flavors that truly make the soup. Those caramelized bits are pure gold!
Drain the Fat: After cooking the sausage, I always make sure to drain any excess fat. This keeps the soup from being greasy while preserving enough of the drippings for flavor.
Consistent Potato Cubes: For potatoes that cook evenly and don’t turn mushy, I always cut them into roughly 1-inch cubes. This ensures they’re fork-tender at the same time without some being undercooked and others disintegrating.
Add Greens Last: If you decide to add fresh spinach or kale, I stir them in right at the very end, after the heat is reduced. This keeps them vibrant and tender-crisp, not overcooked and mushy.
Taste and Adjust: I always taste the soup before serving and adjust the seasonings. A pinch more salt, a grind of pepper, or an extra dash of hot sauce can make all the difference.
Right Tools for the Job: A sturdy, heavy-bottomed Dutch oven or soup pot is fantastic for even cooking. A good cutting board and a sharp knife make dicing veggies a breeze. If you’re really into creamy textures, a potato masher can help break down a few potatoes in the pot to naturally thicken the soup slightly.

Make Ahead & Meal Prep

This Italian Sausage and Potato Soup is fantastic for meal prep! I often prepare it on a Sunday to enjoy throughout the week.

Cooked Sausage: You can cook and crumble the Italian sausage up to 3 days in advance and store it in an airtight container in the refrigerator. This shaves off a good chunk of cooking time.
Diced Veggies: Dice your onions, carrots, and celery ahead of time and store them in an airtight container in the fridge for up to 3 days.
Full Soup: The entire soup can be made ahead. The flavors actually deepen beautifully overnight! Just let it cool completely before transferring it to airtight containers. It will last in the refrigerator for 3-4 days. For reheating, gently warm on the stovetop over low heat, stirring occasionally. If it’s too thick, I add a splash of broth or water to reach my desired consistency.

Serving Suggestions

I love serving this Italian Sausage and Potato Soup with simple sides that complement its rich flavor. Here are a few of my go-to ideas:

Crusty Bread: A warm, crusty baguette or a loaf of artisan bread is perfect for soaking up every last bit of broth.
Garlic Bread or Cheesy Bread: Taking that crusty bread up a notch with garlic butter or melted cheese is always a winner.
Simple Green Salad: A light, refreshing green salad with a vinaigrette dressing provides a lovely contrast to the hearty soup.
Side of Roasted Vegetables: Roasted broccoli, asparagus, or green beans would add more nutrients and a different texture.

Storage & Reheating Instructions

I find this soup reheats beautifully, making it perfect for leftovers!

Refrigerator: Once the soup has cooled completely, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
Freezer: This soup freezes surprisingly well, even with the cream! Just make sure it’s completely cool before transferring it to freezer-safe containers or heavy-duty freezer bags. I recommend freezing in individual portions for easy meal prep. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat the soup gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. If it seems too thick, I add a splash of chicken broth or water to thin it out. If reheating from frozen, I thaw it first. Avoid boiling creamy soups vigorously during reheating, as it can sometimes cause the cream to separate, though a gentle whisk can often bring it back together.

Frequently Asked Questions about Italian Sausage and Potato Soup

I get a lot of questions about making soups, so I’ve answered some of the common ones here for you!

Can I use a different type of ground meat? Absolutely! While Italian sausage gives it its signature flavor, I’ve successfully made this soup with ground turkey, ground chicken, or even lean ground beef, perhaps in a delicious chicken linguine recipe. If you’re using plain ground meat, I recommend adding Italian seasoning, a pinch of fennel seeds, and a little extra salt and pepper to mimic the sausage flavor.
How can I make this soup spicier or milder? To make it spicier, I choose hot Italian sausage and can even add an extra dash of hot sauce or a pinch of red pepper flakes with the seasonings. For a milder soup, I opt for mild Italian sausage and can reduce or omit the hot sauce entirely.
Can I make this soup vegetarian? Yes! I would swap the Italian sausage for a plant-based sausage alternative or a can of drained cannellini beans. Replace the chicken broth with vegetable broth, and ensure you use olive oil instead of butter if you want it completely vegan.
What’s the best way to thicken my soup without flour? If you’re avoiding flour, I would use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred into the simmering soup. Another great trick is to simply mash a portion of the cooked potatoes directly in the pot. Their natural starch will release and thicken the broth beautifully.
Why did my cream curdle? Cream can curdle if it’s added to a soup that’s boiling too rapidly, or if the soup base is quite acidic (though this recipe isn’t particularly acidic). To prevent curdling, I always reduce the heat to a gentle simmer or even turn it off before slowly stirring in the heavy cream. Ensuring the cream is at room temperature can also help. While it might look unappealing, curdled cream is generally still safe to eat.

Conclusion

While specific nutritional values can vary based on exact ingredients and brands, I can provide an estimate of the typical components per serving of this Italian Sausage and Potato Soup. You’ll find it generally includes calories, fat, protein, and carbohydrates.

This Italian Sausage and Potato Soup truly is a complete meal in a bowl, and I know you’re going to love it! I hope this recipe makes your weeknights a little easier and a lot more delicious. I’m always eager to hear how my recipes turn out for you. Did you try a fun variation? Do you have a favorite side dish to pair with it? Please leave a comment below with your thoughts, questions, or your own brilliant soup ideas! Happy cooking!