Spicy Sausage Potato Soup is the kind of soul-warming meal that’s rich, hearty, and full of bold flavor. This comforting one-pot dish features spicy Italian sausage, tender chunks of potato, and a creamy, savory broth enhanced with garlic, onion, and smoky spices. It’s an ideal cold-weather favorite that’s just as satisfying for weeknight dinners as it is for weekend leftovers.
The best part? It’s incredibly easy to make. Everything simmers together in one pot, infusing each bite with flavor while saving you time on cleanup. It’s budget-friendly, freezer-friendly, and guaranteed to become a family staple in your dinner rotation.
If you love hearty, skillet-style meals, you’ll also enjoy Pan-Seared Steak or the bold Latin flavors of Bistec Encebollado.
Credit: https://www.pinterest.com/pin/46936021112997704/
Ingredients You Will Need
- Spicy Italian sausage – 1 lb (casings removed)
(Brings the heat and savory base flavor.) - Russet potatoes – 3 medium, peeled and diced
(Hearty and starchy, they help thicken the soup naturally.) - Yellow onion – 1, diced
(Adds sweetness and depth.) - Garlic – 4 cloves, minced
(Essential for aromatic flavor.) - Chicken broth – 4 cups
(The base of your soup; use low sodium if desired.) - Heavy cream – 1 cup
(Creates a rich, silky finish.) - Paprika – 1 teaspoon
(Adds smokiness.) - Red pepper flakes – ½ teaspoon (optional)
(For an extra kick of spice.) - Salt & black pepper – to taste
(Season to your preference.) - Fresh spinach or kale – 2 cups, chopped
(Optional, for a bit of green and added nutrition.) - Olive oil or butter – 1 tablespoon
(For sautéing.)
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 6
Equipment You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
How to Make Spicy Sausage Potato Soup: Step-by-Step
1. Brown the Sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into crumbles as it cooks. Sauté until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon and set aside.
2. Sauté Aromatics
In the same pot, add the diced onion and cook until softened, about 4 minutes. Stir in the garlic, paprika, and red pepper flakes, cooking for 1 minute until fragrant.
3. Add Potatoes and Broth
Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for 10–12 minutes, or until the potatoes are fork-tender.
4. Blend (Optional for Creamier Texture)
For a thicker soup, use an immersion blender to blend part of the soup, or carefully mash some of the potatoes with a spoon.
5. Add Cream and Greens
Return the sausage to the pot, then stir in the heavy cream and fresh spinach or kale if using. Simmer for another 5–7 minutes, just until the greens are wilted and everything is heated through.
6. Adjust Seasoning and Serve
Taste and season with salt and black pepper as needed. Ladle into bowls and serve hot with crusty bread or garlic toast on the side.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 18g
- Fat: 32g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
- Cholesterol: 75mg
- Sodium: 780mg
Tips and Variations
Make It Dairy-Free: Swap heavy cream with full-fat coconut milk or unsweetened almond milk for a dairy-free version.
Control the Spice: Use mild Italian sausage and skip the red pepper flakes if you prefer a milder soup.
Add Veggies: Diced carrots, celery, or bell peppers can be sautéed with the onions for more texture.
Thicken It Up: Blend half of the soup for a thick, chowder-like texture, or stir in a cornstarch slurry at the end.
Protein Boost: Add white beans or chickpeas for extra fiber and protein.
How to Store and Reheat
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely and freeze in individual portions for up to 2 months.
Reheat: Warm gently in a saucepan over low heat or microwave in 1-minute intervals, stirring in between.
Why You’ll Love This Recipe
Spicy Sausage Potato Soup is comfort in a bowl—rich, creamy, and full of deep, savory flavors. The potatoes soak up the sausage’s spices while the broth stays creamy and satisfying. It’s simple to make but tastes like it simmered all day. Great for meal prep, perfect for feeding a crowd, and easy to customize, this soup is everything a cozy dinner should be.
Credit: https://www.pinterest.com/pin/946530046691344675/
Final Thoughts
This Spicy Sausage Potato Soup has become one of my go-to recipes when I need a hearty meal that satisfies without fuss. The blend of sausage, potatoes, and cream is incredibly comforting, and the optional greens make it feel just a bit more wholesome. I love how the heat builds with each bite but doesn’t overpower the other flavors.
Whether you’re curled up on the couch with a bowl or dishing it out to a hungry family on a busy weeknight, this soup checks all the boxes. One pot, one ladle, and a whole lot of flavor—what more could you ask for?
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of russets?
Yes, sweet potatoes add a subtle sweetness and pair nicely with the spice of the sausage.
Q: What’s the best sausage for this recipe?
Spicy Italian sausage works best, but you can also use chorizo or even turkey sausage.
Q: Can I make this in a slow cooker?
Absolutely. Brown the sausage first, then add all ingredients (except cream and greens) to the slow cooker and cook on low for 6–7 hours. Stir in cream and greens in the last 30 minutes.
Q: Is this gluten-free?
Yes, as long as the sausage and broth are gluten-free, the recipe is naturally gluten-free.
Q: How can I make this vegetarian?
Substitute sausage with plant-based sausage or white beans and use vegetable broth instead of chicken broth.
Looking for a bold plant-based option? Check out the vibrant Spicy Red Risotto (Vegan) for a completely different take on comfort food.
Spicy Sausage Potato Soup
Ingredients
Method
- Brown the Sausage:
- In a large soup pot or Dutch oven, cook sausage over medium heat until browned and cooked through, breaking it into crumbles. Remove excess grease if needed, leaving about 1 tablespoon in the pot.
- Sauté the Aromatics:
- Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add Potatoes and Broth:
- Add diced potatoes, chicken broth, paprika, and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes or until potatoes are fork-tender.
- Finish the Soup:
- Stir in cream and kale/spinach. Simmer another 5 minutes until greens are wilted and soup is creamy. Adjust seasoning with salt and pepper.
- Serve:
- Ladle into bowls and top with shredded cheese if desired. Serve with crusty bread or cornbread.
Notes
- For less heat, use mild sausage and skip the red pepper flakes.
- Add a splash of white wine or vinegar for extra depth.
- Store leftovers in the fridge for up to 3 days; soup thickens as it sits.
- To make dairy-free, use coconut milk or a plant-based cream alternative.
