This Creamy Potato Soup with Italian Sausage is so comforting, you’ll be making it all year long! This potato soup recipe is always on our dinner menu!
Soup for dinner is pretty big in our house. Our boys have grown up eating homemade soup and we wouldn’t have it any other way. From Homemade Turkey Soup to thick Split Pea and Ham Soup, they love it all and so do we.
There’s no “soup season” at our house – we make soup all year long from brothier soup recipes to thick and creamy chowders. It’s more like there’s a soup for every season!
Ingredients To Make This Creamy Potato Soup with Italian Sausage
There’s a few ingredients that go into this soup recipe, we’ll get into what you can add or swap out a little later in the post.
Here are the basics:
- Italian Sausage: As mentioned, you can swap out the sausage for other protein but Italian sausage will give this soup the best flavor.
- Yellow, Red or Russet Potatoes: Any type of potato will do, really, definitely use what you have on hand. Russet potatoes tend to break apart a little more than Yukon Gold potatoes or red potatoes which are a more waxy potato, but that will also add to the texture of your broth.
- Onions: Yellow onions are our choice for this soup recipe, they will become sweet when cooked down and add a ton of flavor to the soup.
- Garlic: Fresh garlic is in most things we cook, honestly. Use as much or as little as you like!
- Frozen or fresh spinach: We used frozen spinach in this soup because we always have it on hand but if you have fresh just double or triple the amount that you’re adding as it will wilt down in the pot.
- Diced Tomatoes: Juice and all, add the whole thing right into the soup! We prefer to use petite diced tomatoes for their smaller size but any can will work.
- Chicken & Beef Broth: Use good quality chicken and beef stock or broth. A weak, flavorless broth won’t make for a good soup base!
- Heavy Cream: No swap out here, heavy cream is what gives this soup recipe it’s rich and velvety texture.
- White Wine: A dry white wine that you enjoy drinking, if you’re not a wine drinker or don’t drink alcohol, deglaze the pot with water or chicken broth.
- Parmesan Cheese: A good quality, nutty
- Fresh Thyme: Fresh herbs are key for flavor! You can also use rosemary or basil in this recipe if you prefer.
How To Make Creamy Potato Soup with Italian Sausage Soup:
Start by browning the sausage and potatoes with onions and garlic. This step will take a good 15 minutes or so and as you can see in the picture above, the bottom of your pot is probably going to look a little brown.
Don’t panic at all, those are all delicious brown bits that are going to add to the flavor of this soup recipe! Once you deglaze the pot with wine, most of that brown color will be gone, just like in the picture below.
Then you can start adding the chicken and beef broth, tomatoes, herbs and seasonings and spinach. Bring the soup to a simmer and then let it cook for about 25 minutes until the potatoes are fork tender.
If the potatoes are still hard, cook the soup another 5-10 minutes until they have softened. Now you’re going to remove about a cup of the cooked potatoes from the soup to a bowl. Mash with a fork or a potato masher and add the mashed potatoes back into the soup. This will add another layer of thickness to the soup without having to add more cream.
Stir in the cream, taste for seasonings and let the soup simmer another 10 minutes for the flavors to combine.
What Can I Swap Out Or Add To This Soup Recipe?
As with most soup recipes, you can swap out a few ingredients here and there. For instance, you can swap out turkey sausage for the Italian sausage in this recipe or even a regular pork sausage. We love the flavor that Italian sausage has built right into it, so many herbs and spices, it just makes this soup so delicious.
If you really want to lighten this soup up you can also add lean ground beef, pork or turkey instead of sausage. But since this is a thick, creamy potato soup recipe, I’m sure you’re not here to lighten things up really.
For the vegetables component, you can add kale, cabbage or chopped broccoli. Frozen peas and carrots, pretty much any type of vegetable that you like can go into this potato soup!
Can I Make This Soup Recipe In Advance?
This is the perfect dinner recipe to make if you’re looking to get things done ahead of time! Some soup recipes have past in them which tends to soak up the broth and make the pasta expand. So you can either add cooked pasta to the soup after you make it or just make the soup right before eating.
But this potato soup with Italian sausage doesn’t have any pasta in it to blow out on you, so it’s a perfect make ahead recipe! So go ahead and make a big pot of this soup and dinner will be done for at least a couple of days!
What Can I Serve With This Sausage Soup?
Soups like this one that are packed with vegetables and sausage are pretty much a meal on their own. That’s another awesome thing about making a pot of soup like this, there’s no side dishes or anything else to worry about – dinner is done!
Looking For More Soup Recipes?
- Stuffed Pepper Soup
- Italian Wedding Soup
- Creamy Pumpkin & Sausage Soup
- Hearty Chicken Cacciatore Soup
- Slow Cooker Pasta Fagioli
- Creamy Potato & Corned Beef Chowder
- Leftover Turkey Noodle Soup
This soup is so hearty and comforting you’ll want to make it all year long! This soup has the most amazing, flavorful broth made with chicken broth AND beef broth, cream and white wine.
1 pound Italian sausage, loose or casings removed
1 1/2 pounds Yukon gold, Russet or Red potatoes cut into a 2″ dice, skins on or off
1 tablespoon olive oil (If needed)
1 cup diced onion
1 tablespoon chopped garlic
1 teaspoon kosher salt
Fresh black pepper to taste
2 tablespoons flour
1/2 cup dry white wine
2 cups chicken broth
2 cups beef broth
10 ounces frozen spinach, defrosted and squeezed dry
15 ounce can diced tomatoes with juice
4–5 fresh thyme sprigs
3/4 cup heavy cream
1/4 cup grated parmesan cheese
Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.
Add the onions and garlic to the pot with the sausage and the drippings, stirring and cooking until softened about 3-4 minutes. Add the diced potatoes and cook another 3-4 minutes, then season with salt and pepper. If your sausage didn’t produce enough drippings you can add an additional tablespoon of olive oil to the pot.
Add the flour, stir to combine and then pour in the wine, stirring to scrape up the bottom of the pot as the wine reduces. Let the wine reduce for 2 minutes and then add the chicken and beef broths, spinach, diced tomatoes and thyme sprigs. Bring to a simmer and cook, partially covered for 20-25 minutes, stirring occasionally so the potatoes don’t stick to the bottom of the pot as they cook.
Check to see if the potatoes are tender, then remove about 1 cup of the potatoes to a bowl and mash with a fork or a potato masher. Return the mashed potatoes to the soup and stir to combine. Stir in the heavy cream and parmesan cheese and then taste the soup for seasonings.
Cook the soup for another 10 minutes, uncovered on low heat so that the flavors can combine. Remove the thyme sprigs and serve.
We like serving this soup with fresh cracked black pepper and parmesan cheese for garnish. Don’t forget a loaf of crusty bread for dipping!
- Category: Soup
- Method: Stove Top
- Cuisine: American
Keywords: soup recipe, potato soup, potato soup with sausage, dinner recipes, creamy soup, make ahead meals, comfort food recipes