If you are craving a comforting bowl that feels like a warm hug, this Sausage and Potato Soup Recipe is exactly what you need. It combines the hearty, savory flavors of mild Italian sausage with tender yellow potatoes and creamy cannellini beans, all brought together in a luscious, blended broth. Enhanced by the freshness of spinach and a touch of Italian seasoning, this soup is easy to prepare but generous in taste and texture—making it an instant favorite for family dinners or cozy nights in. Whether you’re a seasoned cook or new to soup-making, this recipe invites you to savor every spoonful of its rich, wholesome goodness.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the perfect Sausage and Potato Soup Recipe. Each element plays a thoughtful role, whether it contributes a layer of flavor, a hint of color, or an essential texture to the final dish.
- 1 small onion (diced): Adds a sweet and savory base flavor that gently mellows as it cooks.
- 4 garlic cloves (minced): Boosts aromatic depth with its sharp, fragrant punch.
- 4 cups cubed yellow potatoes (peeling optional): Offers creaminess and heartiness, holding the soup together with its tender bite.
- 1 cup finely chopped spinach: Brings a fresh, vibrant color and a subtle earthiness to balance the richness.
- 4 mild Italian turkey or chicken sausage links: Provides savory seasoning and protein; pork or vegan sausage can also shine here.
- 1 teaspoon extra-virgin olive oil: Used to sauté the vegetables, enhancing their flavors.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that ties all the ingredients together beautifully.
- 1 can (15 ounces) cannellini beans, drained and rinsed: Adds creaminess and fiber, enriching the soup’s body.
- 1 container (32 ounces) low-sodium chicken or vegetable broth: The savory liquid base that keeps everything moist and flavorful.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming the dish.
- Black pepper (to taste): Adds a gentle heat and depth.
How to Make Sausage and Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium-high heat and spraying it lightly with oil. Crumble your sausage links into the pot and cook until they’re beautifully browned, which should take about 7 minutes. This step builds a rich, meaty foundation for your soup. Once browned, remove the sausage and set it aside for adding back later.
Step 2: Sauté the Vegetables
In the same pot, add your teaspoon of olive oil along with the diced onion and minced garlic. Cook these until they soften and become fragrant, about 5 minutes. This creates the essential aromatic base that makes the soup so inviting. Sprinkle in the Italian seasoning now to let those herbs mingle and release their flavors.
Step 3: Add Beans and Broth
Next, pour in the drained cannellini beans and the broth. These ingredients bring creaminess and body that will elevate the soup’s texture to luxurious levels. Stir everything together gently to combine.
Step 4: Blend the Soup
Now, the magic step: blending. Using an immersion blender, carefully blend the soup directly in the pot until it’s creamy and smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend away, then return it to the pot. This step gives the soup its signature velvety texture.
Step 5: Add Sausage and Potatoes
Bring the browned sausage back to the pot along with the cubed potatoes, salt, and pepper. Then, bring everything up to a boil. The potatoes will cook in the flavorful broth and tenderize perfectly as the soup simmers.
Step 6: Simmer Until Tender
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender when pierced with a fork. This slow simmer allows all the flavors to deepen and meld together, creating that soul-satisfying taste you’re after.
Step 7: Add Spinach
Finally, stir in the finely chopped spinach and let it simmer for just one more minute. This last addition brightens the soup with a touch of green freshness and adds a lovely variation in texture. Your Sausage and Potato Soup Recipe is now ready to be ladled into bowls and enjoyed hot.
How to Serve Sausage and Potato Soup Recipe
Garnishes
A simple garnish can elevate your soup from comforting to chef’s table worthy. Sprinkle freshly chopped parsley or grated Parmesan cheese on top for an extra burst of flavor. A drizzle of high-quality olive oil or a few cracks of black pepper can also add an inviting finish that entices every spoonful.
Side Dishes
This soup pairs beautifully with crusty artisan bread, perfect for dipping in that creamy broth. A crisp green salad or roasted vegetables provide complementary textures and flavors, making your meal feel both nourishing and balanced without much fuss.
Creative Ways to Present
For a fun twist, consider serving the soup in hollowed-out bread bowls for rustic charm. You can also sprinkle crispy fried sage or chili flakes for a visual and flavor kick. For gatherings, serve it as a buffet option in small cups or mugs—easy to enjoy while mingling or watching a game.
Make Ahead and Storage
Storing Leftovers
This Sausage and Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in airtight containers to preserve its fresh flavors and creamy texture. When you’re ready for a cozy meal, just reheat gently on the stove or in the microwave.
Freezing
If you want to prep meals ahead of time, this soup freezes exceptionally well. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It can be frozen for up to 3 months, making it a practical, delicious option for busy days.
Reheating
To reheat, thaw frozen soup overnight in the fridge if possible. Warm it slowly over low to medium heat on the stove, stirring occasionally to prevent sticking. The soup might thicken after refrigeration, so adding a splash of broth or water while reheating helps return it to that perfect creamy consistency.
FAQs
Can I use spicy sausage instead of mild Italian sausage?
Absolutely! Using spicy sausage will add a nice kick to the soup, which some people love. Just adjust any additional seasoning to balance the heat if it becomes a bit overpowering.
Do I have to peel the potatoes?
You don’t have to peel the yellow potatoes if you prefer a more rustic soup. The skins add texture and nutrients, but peeling them will result in a smoother, creamier soup.
Can I make this soup vegetarian?
Yes, swap the sausage for a plant-based alternative and use vegetable broth. You might want to add extra herbs or smoked paprika to give it a bit more depth and a savory punch.
What if I don’t have an immersion blender?
No problem! Just transfer the soup in batches to a regular blender. Be careful with hot liquids, blend in small amounts, and let steam escape to avoid spills. Return the blended soup to the pot to continue cooking.
How thick is this soup?
This soup is creamy and smooth but still hearty thanks to the sausage and potato chunks. It’s thicker than a broth but not as heavy as a chowder, striking a wonderful balance ideal for any time of year.
Final Thoughts
Making this Sausage and Potato Soup Recipe is like bringing a little warmth and joy to your kitchen, no matter the season. It’s straightforward to prepare yet rich in flavor and texture, perfect for sharing with loved ones on a chilly evening or whenever you crave something deeply comforting. I can’t wait for you to try it and make it your own kitchen classic!
Print
Sausage and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
A hearty and creamy sausage and potato soup featuring Italian turkey sausage, tender yellow potatoes, spinach, and cannellini beans. This comforting soup is blended to a smooth texture and simmered to meld flavors, perfect for a cozy meal.
Ingredients
Sausage
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
Vegetables & Aromatics
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
Other Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage links into the pot and cook until browned, about 7 minutes. Remove the cooked sausage from the pot and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the same pot. Cook, stirring occasionally, until the onion and garlic are softened, about 5 minutes. Stir in the Italian seasoning to release its aroma.
- Add Beans and Broth: Pour the drained and rinsed cannellini beans along with the low-sodium chicken or vegetable broth into the pot. Stir to combine all ingredients.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until creamy and smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Add Sausage and Potatoes: Add the browned sausage pieces back into the pot along with the cubed yellow potatoes. Season with salt and freshly ground black pepper. Bring the soup to a boil over medium-high heat.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender when pierced with a fork.
- Add Spinach: Stir in the chopped spinach and simmer the soup for 1 more minute until the spinach wilts. Serve the soup hot.
Notes
- You can substitute turkey or chicken sausage with pork or vegan sausage according to preference.
- Peeling the potatoes is optional; leaving the skin adds extra fiber and nutrients.
- Use low-sodium broth to better control the salt content.
- An immersion blender is recommended for easier blending but a regular blender works fine with careful handling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
