There’s something so comforting about a bowl of warm soup on a chilly day, and this Spicy Italian Sausage Potato Soup Recipe is exactly that kind of cozy. It’s rich, a little spicy, and packed with hearty potatoes and flavorful sausage that just hug you from the inside out.
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Why You'll Love This Recipe
I get so excited every time I make this soup. It’s one of those recipes that feels special enough for guests but is simple enough for weeknight dinners. The spice from the Italian sausage lifts the whole bowl, and the creamy broth combined with tender potatoes makes it endlessly satisfying.
- Burst of Flavor: The spicy Italian sausage really packs a punch, balanced perfectly by creamy broth and fresh herbs.
- Hearty and Filling: Thanks to the potatoes and sausage, this soup doubles as a full meal, so you won’t find yourself reaching for extra sides.
- Simple Ingredients: You don’t need fancy stuff—most of these ingredients are pantry and fridge staples.
- Customization Friendly: Whether you prefer kale over spinach or want to amp up the spice, this recipe is totally adaptable.
Ingredients & Why They Work
Every ingredient in this Spicy Italian Sausage Potato Soup Recipe has a role in building layers of comfort and flavor. Here’s why each one matters, plus a couple of shopping tips to make your prep a breeze.
- Spicy Italian sausage: Pick the crumbled kind for easy cooking and that signature spice that gives the soup its kick.
- Onion: Adds natural sweetness and depth—don’t skip it because it’s foundational to the flavor base.
- Garlic: Five cloves might seem like a lot, but it melts into the broth to add warmth and richness.
- Italian seasoning: A blend of herbs that complements the sausage perfectly and rounds out the soup’s flavor.
- Paprika: I love using smoked paprika for a subtle smoky background, but regular works great too.
- Tomato paste: It adds tanginess and color, and pairs amazingly well with the sausage.
- Red pepper flakes: These boost the spice level without overwhelming the dish—add more or less to your taste.
- Carrots: Sweetness and texture come from tender diced carrots—they brighten up the whole pot.
- Chicken broth: I always go for low-sodium so I can control the saltiness better.
- Red or yellow potatoes: These hold their shape better than russets, so you get nice tender chunks that don’t disintegrate.
- Spinach or kale: I usually use spinach because it wilts faster and stays tender, but kale adds great texture if you prefer.
- Heavy cream: This is the secret to that luscious, creamy texture that lifts the soup into something special.
- Fresh thyme or parsley: A fresh herb finish brightens the whole bowl—the thyme adds a lovely aroma I adore.
Make It Your Way
I love tweaking this Spicy Italian Sausage Potato Soup Recipe depending on what’s in season or my mood. You should feel totally free to personalize it—you’ll enjoy it even more when it’s made just how you like.
- Variation: I sometimes swap the spinach for kale to add a bit more chew and earthiness—just add it a bit earlier so it softens well.
- Dairy-Free: If you want to skip the heavy cream, coconut milk or cashew cream make a fantastic alternative without losing creaminess.
- Extra Veggies: Roasted bell peppers or zucchini work beautifully in this soup if you want to sneak in more colors and nutrients.
- Spice Level: Feel free to add more red pepper flakes or a dash of hot sauce if you crave more heat—this soup takes it well!
Step-by-Step: How I Make Spicy Italian Sausage Potato Soup Recipe
Step 1: Cook the Sausage and Aromatics
Start by heating a large saucepan over medium heat and adding the crumbled spicy Italian sausage along with chopped onion and minced garlic. Stir regularly for about 7 to 10 minutes until the sausage is fully cooked and the onions are translucent. Be patient here—this step builds the foundational flavors. When done, drain any excess fat to keep the soup from being greasy but don’t remove all of it because you want that flavor in the pot.
Step 2: Add Seasonings and Tomato Paste
Once the sausage and aromatics are cooked, stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. Mix everything well so the tomato paste starts to caramelize just a bit and melds with the sausage. This step adds depth and a delicious smoky tang to the soup’s base.
Step 3: Pour in the Broth and Add Vegetables
Pour in the chicken broth and stir to dissolve the tomato paste completely. Turn the heat to high and bring the mixture to a boil. While waiting, clean and chop your potatoes into 1-inch cubes. Add the potatoes and diced carrots to the boiling broth. Then, reduce the heat to maintain a gentle simmer.
Step 4: Simmer Until Tender
Let the soup simmer uncovered for about 25 minutes, stirring occasionally. The potatoes should become fork-tender—you can test by poking them with a fork. This timing can vary depending on your potato type and your chunk size, so keep an eye on it to avoid mushiness.
Step 5: Add Greens and Cream
Once the potatoes are ready, toss in a couple of heaping cups of fresh spinach. It only needs a few minutes to wilt down nicely, so watch it closely. The last step is to stir in the heavy cream, which transforms the soup into a creamy indulgence. Taste and adjust with salt and more red pepper flakes if you want extra heat.
Step 6: Finish with Fresh Herbs and Serve
Just before serving, sprinkle fresh thyme or parsley on top for that pop of color and fresh herbal flavor. This last touch really brightens the bowl and makes it look as good as it tastes.
Top Tip
Having made this Spicy Italian Sausage Potato Soup enough times to know what works, here are some tips to make your pot absolutely perfect every time.
- Drain but Don’t Overdo It: After cooking the sausage, drain excess fat but leave some for flavor; it makes the soup richer and more satisfying.
- Check Potato Size: Cutting potatoes into uniform 1-inch pieces ensures even cooking—too big and they’ll be underdone, too small and they risk turning to mush.
- Fresh Herbs Last: Always add fresh thyme or parsley at the end to preserve their bright flavor and vibrant color rather than cooking them into the soup.
- Control Your Spice: Add red pepper flakes gradually—since everyone’s heat tolerance differs, you can always add more after tasting.
How to Serve Spicy Italian Sausage Potato Soup Recipe
Garnishes
I love topping my bowls of this soup with a sprinkle of fresh thyme leaves and an extra pinch of red pepper flakes for that little spark. Sometimes I add a dollop of sour cream or a handful of shredded Parmesan—it adds a little tangy richness that pairs wonderfully with the sausage’s spice.
Side Dishes
Because the soup is so hearty on its own, I keep my sides simple—warm crusty bread is my go-to, especially garlic butter rolls or even bacon and cheese scones if I’m feeling ambitious. A simple side salad with a vinaigrette is perfect if you want to balance richness with fresh crunch.
Creative Ways to Present
For a cozy dinner party, I love serving the soup in mini cast iron skillets or rustic mugs. You could even hollow out small round loaves of bread and ladle the soup inside for a fun edible bowl. It’s an easy way to up the presentation and impress guests without extra work.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I recommend storing the soup without the fresh spinach if you haven’t added it yet—spinach can get soggy if stored too long, so I add fresh greens when reheating.
Freezing
I’ve frozen this soup before with good results. To freeze, let it cool completely, then pour into freezer-safe containers. It tends to thicken after freezing, so when you reheat, you might need to stir in a little extra broth or water to loosen it up.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, to prevent scorching. If you refrigerated the soup with spinach, add it fresh during reheating for the best texture and color. It warms up beautifully and tastes just like the day you made it.
Frequently Asked Questions:
Absolutely! While spicy Italian sausage gives the soup its signature flavor, you can use mild Italian sausage or even chorizo if you want to experiment. Just adjust the spices accordingly to keep the balance.
Red or yellow potatoes are ideal because they hold their shape well during cooking. Russets tend to crumble too much and can make the soup cloudy and starchy.
Yes! You can swap the heavy cream for canned coconut milk or a homemade cashew cream to keep the soup creamy without dairy. The flavor shifts slightly but still works beautifully.
It has a warm, moderate heat from the spicy sausage and red pepper flakes, but you can easily adjust the spice level up or down by controlling how much red pepper you add.
Final Thoughts
Honestly, this Spicy Italian Sausage Potato Soup Recipe has become one of my go-to comfort foods, especially on weekends when I want something satisfying but not fussy. It hits that perfect spot of spicy, creamy, and hearty, and you can tweak it however you want—so it really feels like your own. I can’t recommend it enough if you want a soup that’s as soul-warming as it is delicious. Give it a try and let it become your next favorite!
Print
Spicy Italian Sausage Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This rich and creamy Sausage Potato Soup features spicy Italian sausage, tender red or yellow potatoes, carrots, and nutritious spinach. A hearty and flavorful meal that's ready in under an hour, perfect for comforting lunches or dinners.
Ingredients
Meat and Vegetables
- 16 oz spicy Italian crumbled sausage (raw)
- 1 cup chopped onion
- 5 cloves garlic (minced or finely chopped)
- 1 cup diced carrots
- 1.5 pounds red or yellow potatoes (not russet, cut into 1-inch pieces)
- 2 cups spinach (or kale)
- 4 tablespoons fresh thyme (or chopped parsley for garnish)
Spices and Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
- Salt to taste
Liquids and Others
- 2 tablespoons tomato paste
- 5 cups chicken broth (or stock)
- ½ cup heavy cream (or up to 1 cup if desired)
Instructions
- Cook sausage and aromatics: In a large saucepan, cook the crumbled spicy Italian sausage, chopped onion, and minced garlic over medium heat for about 7 to 10 minutes, stirring regularly until the sausage is fully cooked. Drain any excess fat.
- Add seasonings and tomato paste: Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. Mix everything thoroughly to combine the flavors.
- Add broth and bring to boil: Pour in the chicken broth and stir well to dissolve the tomato paste. Increase heat and bring the soup to a boil.
- Add potatoes and carrots, then simmer: Add the diced potatoes and carrots into the soup. Reduce the heat slightly and let it simmer uncovered for about 25 minutes, or until the potatoes are fork tender.
- Incorporate spinach: Once the potatoes are tender, add the 2 heaping cups of spinach. Cook for a couple of minutes until the spinach is wilted and submerged in the soup.
- Add cream and season: Stir in the heavy cream and season with salt and additional red pepper flakes to taste.
- Garnish and serve: Top the soup with fresh thyme or chopped parsley and an extra sprinkle of red pepper flakes for a bit of heat and fresh-herb aroma.
Notes
- Use red or yellow potatoes instead of russet to avoid the soup becoming too starchy or grainy.
- Adjust the amount of heavy cream to achieve your preferred level of creaminess, up to 1 cup.
- For a milder soup, reduce or omit the red pepper flakes.
- You can substitute kale for spinach if preferred; just add at the same stage.
- Serve this soup with savory bacon and cheese scones or garlic butter dinner rolls for a complete meal.
- Drain excess fat from the sausage to keep the soup from being too greasy.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- 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
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