If you’re craving a cozy, hearty bowl that feels like a warm hug on a chilly day, this Sausage and Potato Soup Recipe is exactly what you need. Loaded with tender potatoes, flavorful sausage, creamy cannellini beans, and vibrant spinach, this soup blends comforting textures with bright, herby flavors. It’s the kind of recipe that’s easy enough for a weeknight dinner but special enough to impress family or friends, making every spoonful pure comfort. Trust me, once you try this, it’ll become one of your go-to favorites for cold nights and anytime you want a soul-satisfying meal.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity—the ingredients are straightforward, yet each one adds a unique touch to the overall dish. From the savory sausage to the creamy beans and fresh spinach, every element plays a role in balancing flavor, texture, and color.
- Extra-virgin olive oil (1 teaspoon): Adds a subtle fruitiness and helps sauté the sausage and vegetables without overpowering the soup.
- Italian turkey or chicken sausage links (4 mild): Provides a lean, flavorful protein base that can be swapped with pork or vegan sausage for flexibility.
- Small onion (1, diced): Brings natural sweetness and depth to the soup as it softens during cooking.
- Garlic cloves (4, minced): Lends a warm, aromatic punch that complements the sausage perfectly.
- Italian seasoning (2 teaspoons): A perfect blend of herbs that infuses the soup with classic Mediterranean warmth.
- Cannellini beans (1 can, 15 ounces, drained and rinsed): Creamy and mild, these beans give the soup body and a velvety texture once blended.
- Low-sodium chicken or vegetable broth (32 ounces): The flavorful liquid foundation that ties all ingredients together while keeping sodium levels in check.
- Cubed yellow potatoes (4 cups, peeling optional): Offers a hearty bite and thickens the soup as they soften during simmering.
- Salt (1/2 teaspoon): Enhances all other flavors without making the soup taste salty.
- Black pepper (to taste): Adds just the right amount of subtle heat and complexity.
- Finely chopped spinach (1 cup): Brightens the dish with freshness and a pop of vibrant green for color and nutrients.
How to Make Sausage and Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium-high heat and spraying it lightly with oil. Add the sausage links, breaking them apart as they cook, and brown them well—this will deepen the flavor immensely. Once cooked through and nicely browned, use a slotted spoon to remove the sausage and set it aside. This step builds a savory base that will carry through the entire soup.
Step 2: Sauté the Onions and Garlic
In the same pot, add a teaspoon of olive oil then toss in diced onions and minced garlic. Cook them until they soften and become fragrant, around 5 minutes. This gentle sauté softens the sharpness of raw onion and garlic while layering flavor, creating a perfect aromatic foundation.
Step 3: Season and Add Beans and Broth
Sprinkle in the Italian seasoning and stir well so the herbs coat the softened vegetables. Then, pour in the drained cannellini beans and the broth. This combination introduces creaminess and depth even before blending, setting the stage for the soup’s rich texture.
Step 4: Blend the Soup Until Creamy
Using an immersion blender directly in the pot, blend the mixture until it reaches a lovely creamy consistency, but still has some texture. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a high-speed blender. This step is crucial for turning simple beans and broth into a velvety soup base that feels indulgent without needing cream.
Step 5: Add Sausage, Potatoes, and Seasonings, Then Simmer
Return the browned sausage to the pot, add the cubed potatoes, and season with salt and pepper. Bring everything to a boil, then reduce heat to a gentle simmer, cover, and cook for about 30 minutes until the potatoes are tender. This simmering lets the flavors meld and the potatoes soften just enough to balance the soup’s creaminess with a satisfying bite.
Step 6: Stir in Spinach and Serve
Finally, toss in the finely chopped spinach and let it simmer for just a minute to wilt softly without losing its bright color and nutrients. Now your Sausage and Potato Soup Recipe is ready to be ladled out and enjoyed—warm, comforting, and nourishing, straight from the pot to your bowl.
How to Serve Sausage and Potato Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a few torn basil leaves take this soup from cozy to sophisticated in seconds. For a touch of creaminess, a dollop of sour cream or Greek yogurt on top adds beautiful contrast against the savory broth. And don’t forget a crack of fresh black pepper or a drizzle of good-quality olive oil to finish off each bowl lovingly.
Side Dishes
This soup is hearty on its own, but pairing it with crusty artisan bread or garlic toast makes the meal complete. A simple green salad dressed lightly with lemon vinaigrette can also add a refreshing bite alongside the richness of the soup, balancing the meal perfectly.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out mini pumpkins or rustic bread bowls—this adds a festive touch, especially in the cooler months. Layer some crunchy toasted almonds or pumpkin seeds on top for added texture or a swirl of pesto to bring a vibrant color and herbal aroma that complements the soup brilliantly.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage and Potato Soup Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors often deepen overnight, so it can taste even better the next day! Just give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
This soup freezes wonderfully—simply cool completely, then store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When you’re ready for a comforting bowl, thaw it overnight in the fridge before reheating. That way, your busy days won’t stop you from enjoying homemade goodness.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickens too much, add a splash of broth or water to bring back the perfect creamy consistency. Avoid microwaving for long stretches as it can sometimes separate the soup, but a short burst with stirring can also work in a pinch.
FAQs
Can I use pork sausage instead of turkey or chicken?
Absolutely! Pork sausage will add a richer, slightly fattier flavor that complements the creaminess of the potatoes and beans beautifully. Just choose mild or spicy according to your taste.
Is it necessary to blend the soup?
Blending is what gives this soup its signature creamy texture without using cream or milk. If you prefer a chunkier soup, you can skip blending part or all of it, but keep in mind the beans help thicken it evenly when blended.
Can I make this soup vegan?
Yes! Use a vegan sausage alternative and vegetable broth. Everything else stays the same, and you’ll still have that satisfying hearty texture and flavor. The cannellini beans really help keep it creamy without dairy.
Do I have to peel the potatoes?
Peeling is optional here—yellow potatoes have thin skins that soften nicely, so leaving them on enhances texture and adds a bit of extra nutrition and rustic charm. Just be sure to wash them well before cubing.
How spicy is the soup?
This recipe is quite mild since it calls for mild sausage and gentle seasoning; however, you can easily amp up the spice with crushed red pepper flakes, spicy sausage, or a dash of cayenne if you like a little heat in your bowl.
Final Thoughts
There’s something truly special about this Sausage and Potato Soup Recipe—its heartiness, creaminess, and perfect blend of flavors make it an all-time favorite in my kitchen. Whether you’re warming up after a long day or feeding a crowd, this soup delivers every time. I can’t wait for you to give it a try and discover just how deeply satisfying a simple soup can be.
Print
Sausage and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting sausage and potato soup made with Italian turkey sausage, creamy cannellini beans, and tender potatoes, blended to a smooth texture and finished with fresh spinach for a nutritious and delicious meal perfect for any time of the year.
Ingredients
Meat and Oils
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
Vegetables and Aromatics
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 cup finely chopped spinach
Seasonings and Herbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- Black pepper, to taste
Canned and Broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
Starchy Vegetables
- 4 cups cubed yellow potatoes (peeling optional)
Instructions
- Heat the pot: Heat a large pot over medium-high heat and spray with oil to prepare for cooking the sausage.
- Cook the sausage: Add the sausage links to the pot, crumble them as they cook, and brown for about 7 minutes, stirring often. Once browned, remove the sausage with a slotted spoon and set aside in a bowl.
- Sauté aromatics: Immediately add 1 teaspoon of oil, followed by the diced onion and minced garlic. Cook until the vegetables soften, approximately 5 minutes.
- Add seasonings and liquids: Stir in the Italian seasoning to coat the vegetables evenly. Then add the drained cannellini beans and the chicken or vegetable broth to the pot, stirring to combine.
- Blend the soup base: Use an immersion blender to blend the soup until creamy. If unavailable, carefully transfer the soup in batches to a high-speed blender and blend until smooth, then return it to the pot.
- Add sausage, potatoes, and seasoning: Incorporate the cooked sausage, cubed potatoes, salt, and black pepper into the pot. Bring the soup to a boil over medium heat.
- Simmer the soup: Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the potatoes are tender when pierced with a fork.
- Add spinach and finish: Stir in the chopped spinach and let it simmer for 1 minute until just wilted. Serve the soup hot.
Notes
- Peeling the potatoes is optional; leaving the skins on adds texture and extra nutrients.
- For a vegetarian version, use vegan sausage and vegetable broth instead of chicken broth.
- You can substitute yellow potatoes with Yukon Gold or red potatoes if preferred.
- Using an immersion blender ensures a creamy texture while maintaining some chunkiness; blending fully in a high-speed blender will yield a very smooth soup.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
