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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:
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Nutrition Facts:
Caitie says
This 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!
Andrea says
Wow! 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!
Danielle says
Just last night I made deep dish spaghetti pizza with sliced Johnsonville sausage on top! Supper YUMMY!