Can I use sausage links instead of bulk Italian sausage?

Yes, you can. Just remove the casings before cooking and crumble the sausage into the pot as it browns. It will cook and flavor the soup the same way as bulk sausage.

What kind of potatoes work best in Italian sausage and potato soup?

Red or yellow potatoes are the best choice because they hold their shape while cooking. Russet potatoes tend to break down and can make the soup cloudy or overly thick.

Why did my soup turn out thinner than expected?

This soup naturally has a lighter, brothy texture with some creaminess. If you prefer it thicker, you can mash a few potato pieces directly in the pot or let the soup simmer a little longer uncovered.

Can I make this soup ahead of time?

Absolutely. The flavors actually deepen after a day in the refrigerator. If you’re planning ahead, it’s best to add the cream when reheating rather than before storing.

Can I freeze sausage potato soup?

You can, but for the best texture, freeze the soup before adding the cream. When you reheat it, stir the cream in at the end so the soup stays smooth and comforting.

italian sausage and potato soup – Easy Comfort Dinner

Description

This italian sausage and potato soup is creamy, hearty, and deeply comforting. Made with Italian sausage, tender potatoes, carrots, and greens, it’s an easy one-pot dinner that feels like home.

Ingredients

Scale

16 ounces spicy Italian sausage, crumbled
1 medium onion, chopped
5 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon paprika, regular or smoked
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 cup diced carrots
5 cups chicken broth
1 1/2 pounds red or yellow potatoes, cut into 1-inch pieces
2 cups fresh spinach or kale
1/2 cup heavy cream
Salt, to taste
Fresh thyme or chopped parsley, for serving

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Instructions

Cook the crumbled Italian sausage, chopped onion, and minced garlic in a large pot over medium heat until the sausage is browned and the onion is soft. Drain excess fat if needed.
Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. Cook for about one minute until fragrant.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
Add the diced potatoes and carrots. Reduce heat and simmer uncovered until the potatoes are fork-tender.
Stir in the spinach and cook just until wilted.
Lower the heat and stir in the heavy cream. Season with salt and additional red pepper flakes if desired.
Serve warm, topped with fresh thyme or chopped parsley.

Notes

Sausage: If using sausage links, remove the casings before cooking.
Potatoes: Red or yellow potatoes work best because they hold their shape. Avoid russet potatoes.
Greens: Spinach can be swapped for kale, Swiss chard, or arugula.
Dairy-free option: Use full-fat coconut milk instead of heavy cream.
Freezing: Freeze the soup without the cream and add it after reheating.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 344
Sugar: 4 g
Sodium: 1030 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 63 mg