This hearty Sausage Potato Soup serves up a warm, satisfying bowl—perfect for chilly nights!
Oh, how I love the cozy feeling soup brings. It instantly takes me back to slow winter evenings and my mom’s home-cooked meals simmering on the stove. The comforting warmth of a hearty bowl and the enticing aromas of onions and garlic gently sautéing make sausage potato soup one of the most irresistible soups ever. If you’re a fellow soup lover, this recipe is one you won’t want to miss!
My favorite part is the fragrance that flows from my stove and fills my kitchen while this recipe cooks. The caramelized onion, juices from the sausage, and flavors released in the cooking process are key in developing the rich base for the soup. All these ingredients come together to deliver a flavorful punch with each spoonful.
Is Sausage Potato Soup Healthy?
It is nutritious and delicious! The potatoes add some fiber, while spinach is an excellent source of iron. If you’re watching your fat intake, choose the leanest sausages available. Beans are a good source of plant-based protein, fiber, and iron, making them nutritiously dense. I keep all types of beans in my pantry and love to mix them in my salads and soups. If you’re watching your sodium intake, omit the salt. The soup will still be delicious.
A Customizable Soup!
It’s easy to customize and tweak this recipe to fit your dietary needs and what you have in the fridge. No spinach on hand? No problem! Kale and Swiss chard are great substitutes for your greens, and if you don’t have any sausage, you can always swap it for chicken, turkey, or ground beef. Really, any type of meat will work. Not a fan of potatoes? Too starchy for you? Simply double the bean measurement or use two different types of beans to replace your potatoes. Garbanzo beans and butter beans will work wonderfully. You can also use sweet potatoes instead of regular potatoes.
If you want to make this recipe vegetarian or vegan friendly, I suggest you swap your meat for mushrooms. Oyster, porcini, white button, and portobello will all do. To mimic the meat texture, using a firmer mushroom that can handle the heat is best. Portobello mushrooms are especially great and can stand up to almost any cooking method. They’re one of the most common meat substitutes in vegetarian and vegan cooking. Alternatively, soy curls or mock ground “beef” will work, too.
For an extra creamy texture, add a tablespoon or two of cream (or full-fat coconut cream if you’re lactose intolerant). However you tweak it (or not), this soup will make your mouth water!
How to Make Ahead and Store
What’s great about this soup is you can make it ahead of time and store it in an airtight container for up to 3 days in the refrigerator (or 3 months in the freezer).
Serving Suggestions
This recipe comes together in just one pot, making for an easy kitchen cleanup. It is super satisfying, very filling, and wonderful for leftovers. I usually have one or two bowls and am ready to go! If you prefer some sides, it pairs well with Smashed Brussels Sprouts, a fresh Beet Salad, and our Instant-Pot Corn On The Cob. You can also get fancy and serve it in a sourdough bread bowl, which makes for a great pic. Don’t be shy—please let us know how it goes when you try this recipe!
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links casings removed
- 1 small onion diced
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 can cannellini beans (15 ounces), drained and rinsed
- 32 ounces low-sodium chicken or vegetable broth
- 4 cups cubed yellow potatoes peeling optional
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup finely chopped spinach
Instructions
- Heat a large pot over medium-high heat and add the olive oil.
- Crumble the sausage links into the pot and cook until browned, about 7 minutes, stirring often. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the diced onion and minced garlic, cooking until softened, about 5 minutes.
- Stir in the Italian seasoning, then add the cannellini beans and broth, mixing well.
- Purée the soup using an immersion blender until creamy, or use a high-speed blender, then return the soup to the pot.
- Add the browned sausage, cubed potatoes, salt, and pepper to the pot. Bring to a boil.
- Lower the heat to a simmer, cover, and cook for about 30 minutes, or until the potatoes are tender.
- Stir in the chopped spinach and simmer for an additional minute before serving.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment