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If you’re craving a bowl of soup that’s hearty, cozy, and deeply flavorful without being complicated, this sausage potato soup delivers. Italian sausage, tender potatoes, and a savory broth come together fast — but taste like they’ve been simmering all afternoon.
The secret is building flavor early (mirepoix + Better Than Bouillon + a tiny splash of Worcestershire), then letting the potatoes naturally thicken the soup as they simmer — no flour, no fuss. If soups are on repeat at your house, you might also love my Zuppa Toscana and Sausage Tortellini Soup, or go lighter with Chicken Noodle Soup and Chicken and Rice Soup.
This is a straightforward, stovetop sausage and potato soup that’s dependable, satisfying, and easy enough for any night of the week.
✨ Before You Begin
✨ Fine dice matters: Dice the carrot and celery very small so they soften and melt into the broth instead of staying chunky.
✨ Watch the salt: Use low-sodium chicken broth — the sausage, Parmesan rind, and Better Than Bouillon already add plenty of seasoning.
✨ Don’t skip the rind: A Parmesan rind adds deep savory flavor without making the soup taste cheesy.
✨ Expect natural thickening: The potatoes release starch as they cook, so the soup thickens naturally as it sits.
Sausage Potato Soup Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Italian sausage: Mild or hot both work; mild keeps it family-friendly
- Onion, carrot, and celery: A classic mirepoix that builds deep savory flavor
- Garlic: Adds aroma without overpowering the sausage
- Potatoes: Russet for a slightly thicker soup or Yukon Gold for creamier texture
- Chicken broth + Better Than Bouillon: Creates a rich, well-seasoned base
- Worcestershire sauce: Enhances umami without changing the flavor profile
- Thyme + bay leaf: Gentle herb support that keeps the soup balanced
- Parmesan rind: Adds body and savory depth
- Heavy cream: Stirred in at the end to round everything out
🥣 How to Make Sausage Potato Soup
Brown the sausage.
In a large Dutch oven or soup pot over medium heat, cook the Italian sausage, breaking it up as it browns, until fully cooked and lightly caramelized. Transfer the sausage to a plate and set aside.
Build the flavor base.
In the same pot, add the onion, carrot, and celery. Cook for several minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook briefly, just until fragrant.
Simmer the soup.
Return the sausage to the pot, then add the potatoes, chicken broth, Better Than Bouillon, Worcestershire sauce, thyme, bay leaf, Parmesan rind, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender.
Finish with cream.
Remove the bay leaf and Parmesan rind. Stir in the heavy cream and let the soup simmer uncovered for a few minutes. Taste and adjust seasoning as needed before serving.
⭐ Pro Tips
⭐ Brown for flavor: Let the sausage cook until it develops good color before removing it from the pot — those caramelized bits add depth to the broth and carry flavor through the entire soup.
⭐ Natural thickness matters: This soup gets its body from simmered potatoes rather than added flour, which keeps the texture hearty without feeling heavy.
⭐ Let it rest: Give the soup about 10 minutes off the heat before serving. The flavors settle and the broth thickens slightly as it sits.
⭐ Easy texture adjustment: If you prefer a thicker soup, gently mash a few potato pieces right in the pot instead of adding extra cream.
Storing, Reheating, and Make-Ahead Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or milk if needed to loosen the soup.
Make-Ahead: This soup tastes even better the next day, making it a great option for meal prep.
Food Safety: If you’d like more info on food safety, check out this link.
What to Serve With Sausage Potato Soup
Fresh + Crisp Sides
Cozy Breads
Sweet Finishes
✦ Frequently Asked Questions
✦ Can I make this soup thicker?
Yes. Mash a few of the potatoes directly in the pot or let the soup simmer uncovered a little longer.
✦ Can I freeze sausage potato soup?
Because of the cream, freezing isn’t ideal. If you plan to freeze it, wait to add the cream until reheating.
✦ What’s the best sausage to use?
Italian sausage works best here. Mild keeps it approachable, while hot adds a little extra kick.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Cozy Soup Recipes You’ll Love
- Zuppa Toscana
- Italian Sausage Soup
- Creamy Chicken Tortellini Soup
- Chicken Gnocchi Soup
- Pasta e Fagioli Soup
- Lasagna Soup
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Sausage Potato Soup
Ingredients
- 1 pound Italian sausage casings removed
- 2 tablespoons olive oil, only if needed
- 1 cup yellow onion, diced
- 1 medium carrot, finely diced
- 1 celery rib, finely diced
- 3 cloves garlic, minced
- 2 pounds Russet or Yukon Gold potatoes peeled and cut into small chunks
- 6 cups low-sodium chicken broth
- 1 heaping teaspoon Better Than Bouillon chicken flavor
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 (3-inch) Parmesan rind
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup heavy cream
- Optional garnish: fresh parsley
Instructions
- Brown the sausage. In a large Dutch oven or soup pot over medium heat, cook the sausage (1 pound), breaking it up as it browns, until fully cooked and lightly caramelized. Transfer the sausage to a plate. If the pot looks dry, add a small drizzle of olive oil.
- Build the mirepoix. Check the pot for drippings. You want about 2 tablespoons of drippings in the pot for the vegetables—if you don’t have 2 tablespoons, add olive oil to make up the difference.Add the onion (1 cup), carrot (1 medium), and celery (1 rib) to the pot. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic (3 cloves) and cook for 30 seconds, just until fragrant.
- Build the soup (deglaze first). Pour in a splash of the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Add the remaining broth (6 cups), Better Than Bouillon (1 heaping teaspoon), Worcestershire sauce (1 teaspoon), potatoes (2 pounds), salt (1/2 teaspoon), pepper (1/2 teaspoon), dried thyme (1/2 teaspoon), bay leaf (1), and Parmesan rind (1) (if using). Return the sausage to the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 18–22 minutes, until the potatoes are fork-tender.
- Finish the soup. Remove the bay leaf and Parmesan rind. Stir in the cream (1/2 cup) and simmer uncovered for 3–5 minutes. Taste and adjust seasoning as needed.
- Serve. Ladle into bowls and garnish with fresh parsley.
Notes
- Brown for flavor: Let the sausage cook until it develops good color before removing it from the pot — those caramelized bits add depth to the broth and carry flavor through the entire soup.
- Natural thickness matters: This soup gets its body from simmered potatoes rather than added flour, which keeps the texture hearty without feeling heavy.
- Let it rest: Give the soup about 10 minutes off the heat before serving. The flavors settle and the broth thickens slightly as it sits.
- Easy texture adjustment: If you prefer a thicker soup, gently mash a few potato pieces right in the pot instead of adding extra cream.
Nutrition
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