Hearty Sausage Potato Soup (Easy Recipe!)

This Hearty Sausage Potato Soup with Carrot, Celery, and Mushrooms is the ultimate one-pot comfort meal! It’s packed with savory Italian sausage, tender potatoes, carrots, celery, and earthy mushrooms, all simmered together in a flavorful broth. I absolutely love making this Sausage Potato Soup because it’s incredibly easy, satisfying, and perfect for feeding a family on a chilly evening – even those cooler spring nights we get sometimes around April 14th! It’s a complete meal in a bowl that’s sure to warm you up.

Why You’ll Love This Sausage Potato Soup

• Hearty and Filling: Loaded with sausage, potatoes, and vegetables, this soup is a truly satisfying meal.
• Flavorful: Savory Italian sausage, aromatic vegetables, and Italian seasoning create a delicious broth.
• Easy One-Pot Meal: Everything cooks together in one large stockpot or Dutch oven for minimal cleanup.
• Comfort Food Classic: A warm, comforting, and familiar soup that everyone enjoys.
• Customizable: Easy to swap vegetables or add extra seasonings.

Ingredients for Sausage Potato Soup

Here’s what you’ll need to make this hearty and comforting soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Italian sausage, removed from casing (Meat)
• Extra-virgin olive oil (Oil)
• Medium onion, minced (Vegetable)
• Medium carrots, peeled and diced (Vegetable)
• Celery stalk, diced (Vegetable)
• Mushrooms, sliced (Fungi)
• Garlic cloves, minced (Aromatic)
• Baby potatoes, diced (Vegetable)
• Low-sodium chicken or vegetable stock (Liquid)

Seasoning

• Italian seasoning (Spice Blend)
• Bay leaf (Herb)
• Kosher salt (Seasoning)
• Freshly-cracked black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic combination in this Sausage Potato Soup, but here are some delicious variations:

• Make it Creamy: Stir in a splash of heavy cream or half-and-half at the end for a creamier broth.
• Add Greens: Toss in some chopped kale or spinach during the last few minutes of simmering until wilted.
• Make it Spicy: Use hot Italian sausage or add a pinch of red pepper flakes along with the Italian seasoning.
• Different Veggies: Add diced bell peppers, corn, or peas.
• Add Beans: Stir in a can of drained and rinsed white beans or kidney beans.

How to Make Sausage Potato Soup

Let me show you how easy it is to make this comforting Sausage Potato Soup:

Cook the Sausage

1. First, I add the Italian sausage (casings removed) to a large stockpot or Dutch oven.
2. I cook it over medium heat for 5-6 minutes, stirring and breaking up the meat with a spatula, until it’s lightly browned.
3. I transfer the cooked sausage to a separate plate using a slotted spoon and set it aside. I might want to drain and discard most of the rendered fat for a lighter soup, leaving just a little for flavor.

Sauté the Vegetables

1. I add the olive oil to the same pot (adding more if I drained all the sausage fat).
2. I add the diced carrots, onion, and celery to the pan and stir to combine.
3. I sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Then, I add the sliced mushrooms and minced garlic, and sauté for 4 more minutes, stirring occasionally, until the mushrooms are tender and the garlic is fragrant.

Simmer the Soup

1. I add the chicken (or vegetable) stock, diced baby potatoes, Italian seasoning, bay leaf, and the cooked sausage back into the pot. I stir everything well to combine.
2. I continue cooking until the soup reaches a simmer.
3. Then, I reduce the heat to medium-low, cover the pot, and let the soup simmer for 15 minutes, or until the potatoes are cooked through and tender when pierced with a fork.

Finish and Serve

1. I remove and discard the bay leaf from the pot.
2. I taste the Sausage Potato Soup and adjust the seasoning with a few pinches of salt and black pepper, if necessary.
3. I divide the soup into bowls or shallow plates.
4. Serve!

Tips and Tricks for the BEST Sausage Soup

Here are my secrets for making this Sausage Potato Soup truly exceptional:

• Brown the Sausage: Taking the time to brown the sausage first adds significant depth of flavor to the soup.
• Sauté Vegetables Properly: Softening the onions, carrots, and celery before adding the broth builds a flavorful base.
• Use Baby Potatoes: Baby potatoes (like Yukon Gold or red potatoes) often have thinner skins and can be diced easily without peeling if preferred.
• Don’t Overcook Potatoes: Simmer just until the potatoes are fork-tender; overcooking can make them mushy.
• Fresh Herbs (Optional): While the recipe uses dried Italian seasoning, garnishing with fresh parsley or thyme at the end adds brightness.

How to Serve

This Sausage Potato Soup is a hearty meal in a bowl! Serve it hot with:

• Crusty Bread: Essential for dipping into the savory broth.
• Garlic Bread: Adds another layer of flavor.
• A Simple Salad: A light green salad balances the heartiness of the soup.
• Grated Parmesan: A sprinkle of Parmesan cheese on top is always delicious.

Make Ahead and Storage

This soup is fantastic for making ahead, and the flavors often meld and taste even better the next day! Store leftover Sausage Potato Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes reasonably well for up to 3 months (the potatoes might soften slightly upon reheating). Thaw overnight in the refrigerator before reheating.  

FAQs about Sausage Potato Soup

• Can I use a different type of sausage?
  • Yes! Kielbasa, andouille (for spicy), chicken sausage, or turkey sausage would all work well.
• Can I make this soup creamy?
  • Absolutely! Stir in ½ to 1 cup of heavy cream or half-and-half during the last few minutes of simmering (don’t boil vigorously after adding cream).
• Can I make this vegetarian?
  • Yes, omit the sausage, use vegetable broth, and perhaps add a can of drained white beans or chickpeas for extra protein.

Enjoy this hearty, comforting, and easy-to-make Sausage Potato Soup! It’s a perfect one-pot meal for any occasion.

Sausage Potato Soup with Carrot, Celery, and Mushrooms

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6-8 1x
• Category: Soup, Main Course
• Cuisine: American, Italian-Inspired

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Description

This Sausage Potato Soup is a hearty and flavorful one-pot meal. Crumbled Italian sausage, tender potatoes, carrots, celery, and mushrooms simmer in a savory broth seasoned with Italian herbs.

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Ingredients

Scale 1x2x3x

• 1 pound Italian sausage (Hot or Mild), casings removed
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, minced
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 1/2 pound (8 ounces) mushrooms (cremini or white button), sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken or vegetable stock
• 1 pound baby potatoes (such as Yukon Gold or red), diced (about 1/2-inch pieces)
• 1 tablespoon Italian seasoning
• 1 bay leaf
• 1/2 teaspoon kosher salt (or to taste)
• Freshly-cracked black pepper (to taste)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

• Cook Sausage: Add the Italian sausage (casings removed) to a large stockpot or Dutch oven over medium heat. Cook for 5-6 minutes, stirring and breaking up the meat with a spoon, until lightly browned. Transfer the cooked sausage to a separate plate and set aside. Optional: Drain and discard most of the rendered fat from the pot for a lighter soup, leaving about 1 tablespoon.
• Sauté Vegetables: Add the olive oil to the pot (use the remaining sausage fat plus olive oil if needed). Add the diced carrots, minced onion, and diced celery. Sauté over medium heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Sauté for 4 more minutes, stirring occasionally, until the mushrooms have released their liquid and softened.
• Add Remaining Ingredients: Pour in the chicken or vegetable stock. Add the diced potatoes, Italian seasoning, bay leaf, and the cooked sausage back to the pot. Stir well to combine.
• Simmer: Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are cooked through and tender when pierced with a fork. Stir occasionally.
• Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and black pepper, if necessary. Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve warm.

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Notes

• Sausage: Use your favorite type of Italian sausage (hot, mild, or sweet). Remove the casings before cooking. Ground sausage can also be used.
• Vegetables: Feel free to add other vegetables like bell peppers or green beans.
• Potatoes: Baby potatoes are convenient, but you can use larger potatoes like Russets or Yukon Golds, just ensure they are peeled and diced into uniform pieces.
• Broth: Low-sodium broth allows better control over the saltiness.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.