Creamy, cozy, and surprisingly easy, this Italian Potato Sausage Soup is all about comfort in a bowl. Made with tender, naturally sweet new potatoes and a rich, rosemary-scented broth, it’s the kind of weeknight dinner that feels like a hug. A splash of half and half brings everything together in a silky, savory finish that’s ready in no time. Guaranteed to win over the whole family.
And looking for more soup recipes with potatoes? Don’t miss my Hamburger Potato Soup. Easy, hearty and very lovable.
This Italian Potato Sausage Soup has definitely earned its merits as one of our very favorite comfort food Soup Recipes.
Why You’ll Love It
- What makes it so good? It’s unique flavor becomes irresistible as the broth takes on flavors from the seasonings from the Italian sausage.
- It’s a rich and buttery by adding half and half.
- It’s a rustic style Italian soup that’s big on flavor.
- Sprinkling the meat with a little flour before adding the broth, thickens the soup to a “just right” consistency.
- And it’s an easy and you’ll love it’s “one pot” convenience.
- Soup is always better the next day and this recipe is very left-over friendly.
- It’s customizable.You can use Sweet Italian sausage for a milder flavor, or spice things up by using Hot Italian Sausage.
And, this year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. With so many stellar ingredients, the potatoes become the star of this recipe. Every year, when new potatoes hit the market, I make this Italian Potato Sausage Soup.
Ingredients You’ll Need
- Half and Half
- Italian Sausage, Use hot Italian Sausage, Mild Italian Sausage, or even Chicken Italian sausage works well here.
- Onion, sweet, yellow or white
- Seasonings: Red Pepper Flakes, Dried Rosemary, Garlic, Bay Leaf
- Potatoes: Fingerling, or small new potatoes. Small waxy potatoes such as Yukon Gold, Red Potatoes, and Fingerling Potatoes are medium starch potatoes. They’ll hold their shape during the cooking time, and the skins are edible.
Crushing Dried Herbs: You’ll get more flavor out of dried herbs if you crush them before adding to recipes. First measure the herbs in a measuring spoon, then empty the spoon into your hand. Crush the dried herbs with the fingers of your other hand to release the herb’s flavor. Then add it to the recipe.
Ingredient Substitutions
- Potatoes: Fresh locally grown fingerling potatoes are sweet, tender and absolutely divine. If you can’t find fingerling, small potatoes, or new potatoes are an excellent choice. Larger Yukon gold potatoes, cut into cubes is also a great substitution. Yukon Gold vs Russet: Save those starchy russet russet potatoes to make mashed potatoes or baked potatoes. Russets won’t hold up as well in a long simmer soup.
- Half and Half: By all means substitute cream to make it even more that luscious.
- Substitute Fresh Rosemary for dried.
- Flour: Make this a gluten free sausage potato soup by using gluten free flour.
How To Make Italian Potato Sausage Soup (Step by Step Instructions)
- Step 1: Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
- Step 2: Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
- Step 3: While stirring, slowly add the chicken broth; stir until it comes to a boil.
- Step 4: Add the potatoes, bay leaf, rosemary and red pepper flakes. Bring to a boil before reducing the heat to low. Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes.
- Step 5: Add the half and half and salt and pepper. Simmer on low for an additional 10 minutes. If using fresh rosemary, remove the stem and remove the bay leaf. Serve piping hot.
Tip: Make sure that the soup is simmering on low heat. Too high of heat can cause the half and half to separate. No need to worry if using heavy cream, the fat content in cream is more friendly to heat.
Tips For Success:
- Fennel: If the brand of Italian Sausage you have purchased doesn’t have fennel, add a couple pinches of fennel seed to make this soup more authentic.
- Thicken: To thicken this soup, use the back of the soup to smash a few of the potatoes against the side of the pan.
- Parmesan: Grate some Parmesan cheese over the soup once you’ve spooned it into the bowls.
How To Serve It
- All this soup needs is a slice of rustic bread and a perfect little Accompaniment Salad. I also like serving it with this Hearts of Palm Salad with Avocado.
- I also like serving any soup with this recipe for Sweet Oatmeal Molasses Bread. An amazing brown bread recipe.
Variations:
- I make this sausage potato soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
- During Colorado sweet corn season, I’ve also added kernels of fresh corn that’s been freshly cut from the cob. Corn is a great partner for potatoes.
- I’ve been known to swirl in a heaping tablespoon of sour cream at the end of the cooking time. It adds a little layer of tangy goodness.
- Vegetarian: If you want to make this a vegetarian soup, substitute a plant based Italian sausage product, and load it up with more vegetables like sliced carrots and kale.
Storage
- Refrigerator: Store in an airtight container in the refrigerator for up to three days.
- Freeze: This soup will also freeze well for up to three months. I like to use zip lock style freezer bags. Stand the bags upright, add the cooled soup, the press the air out. Seal and lay flat in the freezer to optimize freezer space.
- To Reheat: Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.
Questions You May Have
Yes. But don’t skip browning the Italian Sausage. Add all ingredients to a crockpot and cook on low about 4 hours. If you cook high heat, the cream or half and half will separate and the texture will be compromised. If using a crockpot, I recommend using heavy cream.
With all that said, grab some potatoes and give this recipe a try. This is one of our favorite Italian Sausage Soup Recipes.
More Soup Recipes Using Sausage
And if you love soup as much as we do, don’t miss my Soup Category. You’ll find lots of great soup, chili and stew recipes including the most popular recipe on my site for Crockpot 15 Bean Soup.
And if you’re looking for more quick and easy soup recipes, take a look at this Black Bean and Ham Soup. Using canned beans and a ham steak = pronto on the table.
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Creamy Italian Potato Sausage Soup
Ingredients
- ½ pound Italian sausage mild or hot
- 1 small sweet onion peeled, both ends removed and sliced into thin strips end to end
- 1 large clove garlic crushed
- 2 Tablespoons All-purpose flour or gluten free flour
- 2 ½ Cups Chicken broth
- 1 pound fingerling potatoes cut into bite-sized pieces
- 1 bay leaf
- 1 teaspoon dried rosemary or one sprig fresh rosemary
- ½ teaspoon Kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon Red pepper flakes
- 1 ½ Cups Half and half or heavy cream
Instructions
- Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
- Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
- While stirring, slowly add the chicken broth; stir until it comes to a boil. Add the potatoes, bay leaf, rosemary, salt, pepper and red pepper flakes. Bring to a boil before reducing the heat to low.
- Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes. Add the half and half and salt and pepper. Simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Taste to see if more salt is needed and serve piping hot
Notes
- Store in an airtight container in the refrigerator for up to three days.
- This soup will also freeze well for up to three months. Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.
- I make this soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
- During Colorado sweet corn season, I’ve also added kernels of fresh corn that’s been freshly cut from the cob. Sweet corn is a great partner for potatoes.
- Use gluten free flour to make this a gluten free soup.
Nutrition
Creamy Sausage Potato Soup (Italian Potato Soup) …It’s What’s for Dinner.
