This sausage and potato soup is a hearty, flavorful dish with tender potatoes, savory sausage, and a rich broth, making it the perfect quick and comforting meal for busy weeknights.
Why I Love This Recipe
This sausage and potato soup is the perfect quick weeknight dinner—so easy to make and definitely satisfying. Sausage is one of those ingredients that really takes the dish up a notch. I love that you can either chop it into chunks or crumble it like ground beef. It just adds so much flavor and heartiness. And don’t even get me started on freshly grated parmesan—it brings such a nice salty finish!
Depending on what my family is in the mood for, I’ll use either mild or hot sausage, and it’s always a hit. Serve it with a side of crusty bread, and it’s the perfect meal to bring everyone together at the table.
Recipe Ingredients
- 1 lb Italian sausage
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 3 cups russet potatoes - peeled and chopped
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes
- 4 cups beef broth
- 2 cups baby spinach
- ½ cup freshly grated parmesan
Kitchen Equipment I Used
How To Make Sausage Potato Soup
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep Sausage
Cut the 1 lb sausage into 1-inch pieces.
STEP 2: Cook Sausage
Heat a pot over medium-high heat. Add 1 Tbsp olive oil and cook the sausage until browned, about 5-7 minutes. Transfer the sausage to a plate and set aside.
STEP 3: Cook Onion + Garlic
In the same pot, add 1 cup chopped onion and 3 minced garlic cloves. Cook for 1 minute.
STEP 4: Add Potatoes + Spices
Stir in 3 cups peeled and chopped russet potatoes, 1 tsp Italian seasoning, ½ tsp salt, ½ tsp ground black pepper, and ¼ tsp red pepper flakes. Cook for 3-4 minutes, stirring occasionally. Add a splash of broth if needed to prevent sticking.
QUICK TIP: Deglaze the pot – After sautéing the onions and garlic, scrape the browned bits off the bottom of the pot using a splash of broth. This adds rich flavor to the soup.
STEP 5: Add Broth + Simmer
Pour in 4 cups beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 3-4 minutes. Add the cooked sausage back to the pot. Let everything simmer until the potatoes are tender (test by poking them with a fork), about 5-8 minutes.
STEP 6: Add Spinach
Once the potatoes are tender, stir in 2 cups baby spinach and cook for 1-2 minutes until wilted.
STEP 7: Add Parmesan
Remove the pot from heat and stir in ½ cup freshly grated parmesan. Scoop into bowls and serve warm.
Recipe Tips
- Adjust the spice level – If you love a spicy kick, increase the red pepper flakes or use hot Italian sausage. For a milder version, reduce or omit the red pepper flakes.
- Don't like spinach? It's easy to leave it out.
- Try different veggies: Chopped carrots, sweet potatoes, peas and corn would all be great additions.
- Use freshly grated parmesan – Avoid the pre-grated, processed parmesan from the store and grate it fresh instead. It has a superior flavor, melts beautifully, and doesn’t contain any unnecessary fillers or anti-caking agents.
- Serve with: This soup pairs perfectly with a crusty loaf of bread for dipping, or a simple side salad to balance out the richness. You could also add a slice of garlic bread for more deliciousness!
Can I Remove The Sausage Casings?
You can remove the casings or leave them on—it’s totally up to you. Remove them if you want crumbled sausage that mixes evenly into the soup. Keep them on if you prefer chunkier bites of sausage. Either way, the soup will be delicious.
How To Store Leftovers
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing this soup because the potatoes will change their texture.
- Reheating: Warm the soup over medium heat on the stove or reheat in the microwave.
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Ingredients
- 1 lb Italian sausage
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 3 cups russet potatoes - peeled and chopped
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes
- 4 cups beef broth
- 2 cups baby spinach
- ½ cup freshly grated parmesan
Instructions
- Cut the 1 lb sausage into 1-inch pieces.
- Heat a pot over medium-high heat. Add 1 Tbsp olive oil and cook the sausage until browned, about 5-7 minutes. Transfer the sausage to a plate and set aside.
- In the same pot, add 1 cup chopped onion and 3 minced garlic cloves. Cook for 1 minute.
- Stir in 3 cups peeled and chopped russet potatoes, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes. Cook for 3-4 minutes, stirring occasionally. Add a splash of broth if needed to prevent sticking.
- Pour in 4 cups beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 3-4 minutes. Add the cooked sausage back to the pot. Let everything simmer until the potatoes are tender (test by poking them with a fork), about 5-8 minutes.
- Once the potatoes are tender, stir in 2 cups baby spinach and cook for 1-2 minutes until wilted.
- Remove the pot from heat and stir in ½ cup freshly grated parmesan. Scoop into bowls and serve warm.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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