Weeknight Sausage Potato Soup
Cozy up with a steaming bowl of Weeknight Sausage Potato Soup—a hearty, flavorful dinner that's perfect for busy evenings! This recipe brings together savory mild Italian sausage, tender russet potatoes, and a medley of vegetables like carrots, celery, and onion, all simmered in a rich and creamy chicken broth. With just 15 minutes of prep time and simple instructions, this comforting soup is easy to make yet packed with satisfying flavors, thanks to seasonings like dried thyme, oregano, and a touch of garlic. For a velvety finish, an optional partial blending step creates the perfect balance of texture while heavy cream ties everything together. Served with crusty bread, this soul-warming one-pot meal is sure to become a weeknight favorite. Perfect for anyone searching for quick, wholesome, and delicious soup recipes!
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Recipe Information
Ingredients
- 1 pound mild Italian sausage
- 4 medium russet potatoes
- 2 medium carrots
- 2 celery stalks
- 1 medium yellow onion
- 3 garlic cloves
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Peel and dice the russet potatoes into bite-sized cubes. Dice the carrots and celery into small pieces. Finely chop the onion and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook, breaking it into crumbles with a spoon, until fully browned, about 6-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
Pour in the chicken broth, then add the diced potatoes, dried thyme, oregano, salt, and black pepper. Stir well to combine. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully blend a portion of the soup directly in the pot to create a slightly creamy texture (optional). If you don’t have an immersion blender, remove about 2 cups of the soup and blend it in a regular blender before returning it to the pot.
Stir in the cooked sausage and heavy cream. Simmer for an additional 5 minutes to warm through.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
