Sausage and Potato Soup Recipe
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Nothing beats the comforting hug of a warm bowl of soup on a chilly day, and this Sausage and Potato Soup Recipe is an absolute gem in that department. Loaded with tender potatoes, flavorful sausage, and creamy cannellini beans, it’s a delightful combination that’s both hearty and wholesome. Whether you’re craving a quick weeknight dinner or something to impress guests with minimal fuss, this soup delivers rich textures and balanced flavors in every spoonful.
Ingredients You’ll Need
The beauty of this Sausage and Potato Soup Recipe lies in its simplicity and the quality of each ingredient. Every element, from the savory sausage to the fresh spinach, plays a crucial role in building the perfect blend of flavors, textures, and colors that make this dish so irresistible.
- 1 small onion (diced): brings a subtle sweetness and aromatic base to the soup.
- 4 garlic cloves (minced): adds a punch of warm, savory intensity that wakes up the palate.
- 4 cups cubed yellow potatoes (peeling optional): provide body and a creamy consistency when cooked.
- 1 cup finely chopped spinach: adds freshness, vibrant green color, and a boost of nutrition.
- 4 mild Italian turkey or chicken sausage links: infuses hearty, spiced flavor without overpowering the dish; pork or even vegan options work too.
- 1 teaspoon extra-virgin olive oil: used to sauté the aromatics and develop depth.
- 2 teaspoons Italian seasoning: a perfect herb blend that ties all the flavors together.
- 1 can (15 ounces) cannellini beans, drained and rinsed: lends creaminess and protein, creating a thick and satisfying broth.
- 1 container (32 ounces) low-sodium chicken or vegetable broth: the flavorful soup base that complements every ingredient.
- 1/2 teaspoon salt: enhances and balances the natural flavors.
- Black pepper (to taste): adds a subtle heat to finish the soup.
How to Make Sausage and Potato Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium-high heat and spraying it with oil. Crumble the sausage into the pot and cook it until it’s nicely browned, which should take about seven minutes. The savory aroma at this stage is the first hint of the deliciousness to come. Once browned, remove the sausage and set it aside—don’t worry, the pot still holds plenty of flavor.
Step 2: Sauté Vegetables
In the same pot, add the extra-virgin olive oil, diced onion, and minced garlic. Cook everything until the onion softens and becomes translucent, about five minutes. Stir in the Italian seasoning now so those herbs can bloom in the warm oil and infuse every bite.
Step 3: Add Beans and Broth
Pour in the cannellini beans and the broth, bringing a creamy texture and rich savory base to your soup. This is where the magic really begins, as these simple ingredients transform into a lush and velvety foundation.
Step 4: Blend Soup
Next, use an immersion blender to puree the soup until smooth and creamy, creating a comforting texture that feels like a warm embrace. If you don’t own an immersion blender, carefully transfer batches to a regular blender and blend until velvety smooth, then pour everything back into the pot.
Step 5: Add Sausage and Potatoes
Return the browned sausage to the pot, along with the cubed potatoes, salt, and pepper. Bringing this mixture to a boil allows the potatoes to start softening and absorb that rich broth, while the sausage deepens its flavor throughout the soup.
Step 6: Simmer
Lower the heat to a gentle simmer, cover the pot, and let it cook for about 30 minutes or until the potatoes are tender and perfectly cooked. This slow simmer allows all the ingredients to marry beautifully, building layers of warmth and comfort.
Step 7: Add Spinach
Just before serving, stir in the finely chopped spinach and let it simmer for one additional minute. This final touch brightens the soup with freshness and a pop of vivid green color, making the dish vibrant as well as nutritious.
How to Serve Sausage and Potato Soup Recipe
Garnishes
A finishing sprinkle of freshly grated Parmesan cheese or a handful of chopped fresh parsley adds a delightful visual and taste contrast. A swirl of extra-virgin olive oil or a pinch of crushed red pepper flakes can also elevate the presentation and flavor profile.
Side Dishes
Serve this soup alongside crusty artisan bread or garlic toast to sop up every last bit of the creamy broth. A simple green salad with a light vinaigrette offers a refreshing complement without overwhelming the heartiness of the soup.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bread bowls for an impressive, edible serving vessel. You can also ladle it into wide mugs for a casual, comforting snack or pack it into thermoses for a deliciously hearty lunch on the go.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Sausage and Potato Soup Recipe completely before transferring it to airtight containers. It will keep fresh in the refrigerator for up to four days, allowing you to enjoy a quick and satisfying meal anytime.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. It will maintain peak flavor and texture for up to three months.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens too much, thin it out with a splash of broth or water. Microwave reheating also works well; just cover and heat in short bursts, stirring in between.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While mild Italian turkey or chicken sausages work wonderfully here, you can use pork sausage for a richer flavor or vegan sausage if you prefer a plant-based option. Just be mindful of cooking times and seasoning adjustments.
Is it okay to leave the potato skins on?
Yes, leaving the skins on yellow potatoes adds a lovely rustic texture and extra fiber, plus it saves prep time. Just be sure to wash them thoroughly before cutting.
Can I make this soup dairy-free or vegan?
Definitely! For a vegan version, use plant-based sausage alternatives and vegetable broth. Skip any cheese garnishes or substitute with vegan cheese or nutritional yeast for that cheesy flavor.
What can I do if I don’t have an immersion blender?
If you don’t have an immersion blender, carefully transfer the soup in batches to a blender or food processor. Blend until smooth, then return everything to the pot and continue with the recipe as usual.
How thick is this soup supposed to be?
This Sausage and Potato Soup Recipe yields a creamy yet hearty consistency—thicker than a broth but not as dense as stew. The blended beans give it body, while the potatoes and sausage add bite and texture.
Final Thoughts
Give this Sausage and Potato Soup Recipe a try and discover how a few simple ingredients can come together to create an irresistibly comforting bowl of goodness. It’s the kind of meal that feels like a warm hug from the inside, perfect for any day you want to treat yourself and your loved ones to something truly comforting and delicious.
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Sausage and Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This hearty Sausage and Potato Soup recipe combines savory Italian turkey sausage, tender yellow potatoes, creamy cannellini beans, and fresh spinach in a flavorful broth. Blended to a creamy consistency and simmered to perfection, it’s a comforting and nutritious meal perfect for any day.
Ingredients
Sausage
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
- 1 teaspoon extra-virgin olive oil
Vegetables and Seasonings
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- Black pepper, to taste
Beans and Broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage links into the pot and cook until browned, about 7 minutes. Remove the cooked sausage and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in Italian seasoning for added flavor.
- Add Beans and Broth: Pour in the drained cannellini beans and the low-sodium broth to the pot, combining all the flavors.
- Blend Soup: Use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Return the blended soup to the pot.
- Add Sausage and Potatoes: Add the browned sausage back to the pot along with the cubed potatoes, salt, and black pepper. Stir well to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender when pierced with a fork.
- Add Spinach: Stir in the finely chopped spinach and simmer for an additional 1 minute to allow the spinach to wilt. Serve the soup hot.
Notes
- You can substitute turkey sausage with pork or vegan sausage depending on dietary preferences.
- Peeling the potatoes is optional; leaving the skin on adds extra nutrients and texture.
- If you prefer a chunkier soup, blend only half of the soup before adding the sausage and potatoes.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust salt and pepper according to taste, especially if using broth with varying sodium levels.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
