Sausage potato soup is one of those meals I make when I want something warm and filling without a lot of effort.
It’s hearty, cozy, and has a little bit of everything—savory sausage, tender potatoes, and a creamy broth that brings it all together. It’s the kind of soup that just hits, especially on colder days.
Why You’ll Love It: It’s rich, comforting, and super satisfying, with great texture from the potatoes and sausage in every bite. It feels like a full meal in one bowl.
Top Tip: Let it simmer a bit so the flavors really come together—it makes a big difference.
How to Make Recipe
Italian Sausage Soup
Hearty, rich, and full of comforting flavor, Italian sausage soup with potatoes combines savory sausage, tender potatoes, and a velvety chicken broth cream sauce. Each spoonful is warm, satisfying, and perfectly balanced with herbs and spices. Ideal for cozy nights, it’s a filling one-pot meal the whole family will love.
Ingredients
- 1/2 lb. Italian Sausage (mild)
- 1 yellow onion
- 2 cloves garlic
- 1 can Great Northern beans (15 oz.)
- 1/2 tsp smoked paprika
- 3 cups chicken broth
- 1 cup water
- 1 lb. red potatoes
- 1/2 lb. kale (chopped with stems removed)
- 2 cups half and half (room temperature)
Instructions
- Add the sausage to a large soup pot and sauté over medium heat for 5 minutes, breaking it up into small pieces as it cooks. t’s okay if a small amount browns on the bottom of the pot.
- While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened (about 3 minutes). The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
- Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat (about 10 minutes).
- While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it’s first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
- Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
- Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer.
- Remove from heat and let the soup rest for 10 minutes. Then, serve right away.
