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Italian Sausage and Potato Soup is the perfect comfort meal on a cool night and is full of rich, delicious flavors.
Why You’ll Love This Recipe!
Delicious and comforting! When it is cold and rainy here in Portland, we love to have soup for dinner.
It’s hearty and filling. 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 taste. The potatoes also make this soup more filling.
It’s nutritious. This sausage potato soup is full of zucchini, carrots, and cabbage too. Feel free to add in any other vegetables you might find in the fridge. Some addition of spinach or kale would be delish. This soup is perfect for warming you up on a cold night and filling you up!
Ingredients
- Italian Sausage. I use a mild sausage but you can use a spicy Italian sausage if you prefer.
- Beef Broth. Could substitute chicken broth if you prefer.
- Crushed Tomatoes
- Garlic
- Onion
- Zucchini
- Potatoes. I used russet potatoes
- Carrots
- Spices. Dried Basil, Oregano, Celery Seed, Fresh Parsley, and Pepper
- Parmesan Cheese and Cabbage, as garnish.
How To Make Italian Sausage and Potato Soup
- Cook sausage in pan with onion and garlic over medium heat. Break sausage into small pieces and drain grease.
- Add remaining ingredients, except for cheese and cabbage, into a heavy pot or Dutch oven, stir and bring to a boil
- Add in cooked vegetables and sausage
- Salt and pepper to taste, if needed.
- Simmer for 1 hour uncovered. You want the potatoes to be fork tender.
- Garnish with cheese and or shredded cabbage.
Top Italian Sausage Soup With:
- Freshly grated Parmesan Cheese or other shredded cheese
- Shredded Cabbage
- Sliced Fresh Basil
- Dollop of Sour Cream
Serve This Soup with:
Frequently Asked Questions
Can I freeze Italian Sausage and Potato Soup?
This soup freezes well. Place it in an airtight container and keep it in the freezer for up to 3 months.
What is the best way to reheat soup?
I prefer to reheat soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) It is best to use leftover soup within 3 days.
Check out a couple of my other favorite Italian Sausage recipes:
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Italian Sausage and Potato Soup
Ingredients
- 28 oz. crushed tomatoes
- 1 lb. Italian sausage
- 2 tsp minced garlic
- 1/2 onion diced
- 7 cups beef broth
- 1 1/2 cups water
- 1 tsp dried basil
- 1 tsp oregano
- 1/4 tsp celery seed
- 1/4 tsp pepper
- 3 Tbsp fresh parsley chopped or 1 Tbsp dried parsley
- 2 cups cabbage chopped
- 2 cups zucchini shredded
- 2 cups potatoes diced
- 1 cup 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.
Tips & Notes:
Recommended Products
Nutrition Facts:
Gaby@GabHousewifeChronicles says
I added my recipe in my blog: you can check it out! http://gabhousewife.blogspot.com/2011/11/italian-sausage-mix.html
Tiffany says
I 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.
Doreen says
I have never used sausage in a soup so I am anxious to try this recipe. I have eaten it grilled which is great!
Lisa says
Johnsonville 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!!!
Denise says
We 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!