Italian Sausage and Potato Soup is the perfect comfort meal on a cool night and is full of rich, delicious flavors.
When it is cold and rainy here in Portland, we love to have soup for dinner. But there are a lot of cold an rainy nights, which means I need a lot of great soup recipes. And they have to be hearty and filing, like this Italian Sausage soup. I love using Italian sausage in soup. I am not a big fan of hamburger so sausage is a nice alternative. It also gives the soup a richer flavor.
Not only does this soup have Italian sausage and potato, but it is full of zucchini, carrots, and cabbage too. Feel free to add in any other vegetables you might find in the fridge. This soup is perfect for warming you up on a cold night and filling you up!
To finish off the soup I like to garnish it with some freshly grated Parmesan cheese and some sliced fresh basil. Fresh parsley will work too if you don’t have basil. Of course, a loaf of crusty homemade French bread is the perfect accompaniment.
Check out a couple of my other favorite Italian Sausage recipes:
Baked Ziti with Spinach and Sausage (a family favorite!!)
Tortellini and Sausage Soup (one of my most requested recipes)
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Italian Sausage and Potato Soup Recipe
Italian Sausage and Potato Soup
Ingredients
- 1 large can crushed tomatoes
- 1 lb. Italian sausage
- 2 tsp minced garlic
- 1/2 onion diced
- 7 C beef broth
- 1 1/2 C water
- 1 tsp dried basil
- 1 tsp oregano
- 1/4 tsp celery seed
- 1/4 tsp pepper
- 3 T fresh parsley chopped or 1 Tbsp dried parsley
- 2 C cabbage chopped
- 2 C zucchini shredded
- 2 C potatoes diced
- 1 C carrots chopped
- Shredded Parmesan cheese or additional cabbage to garnish top
Instructions
- Cook sausage in pan with onion and garlic.
- Break sausage into small pieces.
- Drain grease.
- In a pan add remaining ingredients (except for cheese and cabbage for garnish) and after sausage is completely cooked add it too.
- Simmer for about 1 hour uncovered.
- Garnish with cheese and or shredded cabbage.
Nutrition
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Originally posted Nov 14, 2012
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Lisa Maxwell
November 14, 2011 at 5:09 amWe would love to try some sausage recipes but we are missionaries in the Philippines and it is not available. I can say that the last time we were in the States on furlough having Johnsonville brats on the grill was a real treat!
Melissa
November 14, 2011 at 7:01 amI have several recipes that I use Johnsonville sausage in. I tend to buy the spicy as that is my family’s favorite and really gives the recipe a kick.
Shirley
November 14, 2011 at 10:57 amI love, love, love this hearty sausage soup! Instead of potatoes….try some pasta!! Sausage adds so much more than hamburger!!
Michelle
November 14, 2011 at 11:09 amMy family loves Johnsonville brats on the grill. I am sure they would eat them every day! I also have a recipe that uses Italian sausage and rice in a pressure cooker. Super quick and delicious!
Tamara
November 14, 2011 at 11:22 amWe love Johnsonville brats on the grill too. This recipe looks awesome. Your tomato soup recipe from last week got a thumbs up from my hubby and me. It would probably even taste great with some sausage thrown in. My charity would be MADD (Mothers Against Drunk Driving). Congrats on being named best local blog!
Gayle215
November 14, 2011 at 11:33 amI recently tried a pasta recipe using the cheese sausage and peppers! It was delicious. How about St. Jude’s Children’s Research Hospital for the charity.
Laurie Marsh
November 14, 2011 at 12:07 pmI love your Tortellini and Sausage soup! I make it for anyone who is sick or has a baby on the way!
How about runningwater5k.org? It is a 5k fun run that I founded 2 years ago to provide clean water and sanitation in a rural region of Zambia. This allows girls to finally go to school instead of spending their time walking miles each day for water or not being able to go to school because there are no facilities! In the last 2 years we have raised $56,000 that we have donated to World Vision to make a significant difference in these girls lives!
dawn
November 14, 2011 at 12:54 pmMy family loves the baked zita with Johnsonville sausage. Sometimes we use the sweet variety and sometimes we use the spicy. Both ways are delicious.
I like to donate to Schoolhouse Supplies, a Portland Non profit that supplies teachers with supplies for students and their classrooms.
vicki
November 14, 2011 at 1:51 pmI use Johnsonville sausage in my Thanksgiving dressing. Along with apples, celery and cranberries…it is so yummy.
Lark
November 14, 2011 at 2:59 pmI used Johnsonville Sausage to make “Bill’s Sausage Gravy” found on allrecipes.com. It’s delicious! Thanks to Johnsonville for
Denise
November 14, 2011 at 4:25 pmWe love to sautee Johnsonville Italian Sausage and add to spaghetti sauce. I also use Johsonville sausages added to my favorite Martha Stewart Lentil Soup recipes. Sounds perfect on a cool, rainy Portland day!
Lisa
November 14, 2011 at 4:52 pmJohnsonville Lil Smokies are the best simmered in a sweet savory sauce or wrapped in pieces of crescent rolls, baked and dipped in your choice of sauce. They are delicious and sooo versatile! Yum!!!
Doreen
November 14, 2011 at 5:30 pmI have never used sausage in a soup so I am anxious to try this recipe. I have eaten it grilled which is great!
Tiffany
November 14, 2011 at 11:35 pmI haven’t made a sausage recipe yet, but I know what charity you should donate the money to. November is Prematurity Awareness Month and this Thursday, November 17 is World Prematurity Day. My son was born at 25 weeks. He is what they call a micro-preemie. He is now a healthy, typical 6 year old, thanks to research funded by the March of Dimes. The March of Dimes supports research aimed at preventing birth defects, premature birth and infant mortality. This is definitely a cause that is important to me.
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November 15, 2011 at 11:41 amI added my recipe in my blog: you can check it out! http://gabhousewife.blogspot.com/2011/11/italian-sausage-mix.html
Danielle
November 15, 2011 at 2:50 pmJust last night I made deep dish spaghetti pizza with sliced Johnsonville sausage on top! Supper YUMMY!
Andrea
November 17, 2011 at 1:36 pmWow! This soup is divine! I made it today and I expect that it will be gone today! The only thing I did differently was that I did not use zuchinni and I used axlot more garlic, both fresh and granulated. I served this with french bread and sweet iced tea.
This recipe is a keeper, I will be making this again and again!
Caitie
November 17, 2011 at 7:38 pmThis soup looks DELICIOUS! You know we love soup at our house so I’ll be making it for sure. I also have an idea for a nonprofit… the nonprofit I helped start in Zimbabwe is doing a school fees drive for orphans who can’t afford to pay the $60 a year it costs to attend school. That would go a long way toward giving orphans an education! Just an idea!