Italian Sausage Potato Soup
March 9, 2026
My daughter Zoe made this Sausage and Potato Soup the other night, and I had to try it. It’s your new weeknight secret weapon. The bold, spicy Italian sausage, tender waxy potatoes, and vibrant spinach deliver deep, slow-simmered flavor in under an hour. It’s a complete meal in a single pot. Serve it with crusty bread for the win.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 8 Servings
Directions
1In a large saucepan, cook crumbled sausage, chopped onion or leeks, and garlic on medium heat for about 7 or 10 minutes until the sausage is cooked, regularly stirring. Drain excess fat. Add Italian seasoning, paprika, red pepper flakes, and tomato paste, and stir everything well. Add chicken broth. Stir to dissolve the tomato paste and bring to a boil.
2Clean the potatoes. Cut the potatoes into 1-inch cubes and add them to the soup. Add diced carrots to the soup. Reduce heat slightly, and simmer, uncovered, until the potatoes are fork tender, about 25 minutes (can be as little as 20 or 15 minutes - depending on what kind of potatoes you use and how small you cut them).
3Once the potatoes are tender, add 2 heaping cups of spinach and cook for a couple of minutes until the spinach is submerged. No need to cook for long.
4Add heavy cream. Season with salt and red pepper flakes (if desired) to taste. Top with fresh herbs (fresh thyme or chopped parsley) and red pepper flakes.
Recipe adapted from Julie's Album.
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