Name: Spicy Sausage Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 16 oz spicy Italian crumbled sausage (raw); 1 cup chopped onion; 5 cloves garlic (minced or finely chopped); 1 cup diced carrots; 1.5 pounds red or yellow potatoes (not russet, cut into 1-inch pieces); 2 cups spinach (or kale); 1 tablespoon Italian seasoning; 1 teaspoon paprika (regular or smoked); ¼ teaspoon red pepper flakes; 2 tablespoons tomato paste; 5 cups chicken broth (or stock); ½ cup heavy cream (up to 1 cup if preferred); 4 tablespoons fresh thyme (or chopped parsley for garnish)

Nothing beats the cozy warmth and bold flavors of a homemade soup like this Spicy Sausage Potato Soup Recipe. It’s rich, creamy, and packs just the right amount of heat to keep you coming back for more – perfect for a chilly night or when you need a comforting, satisfying meal.

A white bowl filled with a creamy orange soup that has chunks of yellow potatoes, small cubes of bright orange carrots, pieces of cooked ground meat, and dark green spinach leaves scattered throughout. Fresh green herbs are sprinkled on top, including sprigs of thyme and chopped parsley. The soup surface shows tiny bubbles with a slightly oily texture, contrasting with the soft vegetables and meat. The bowl sits on a green cloth napkin on a white marbled surface with golden flatware partially visible to the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Sausage Potato Soup Recipe
Top Tip
How to Serve Spicy Sausage Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Sausage Potato Soup Recipe

Why You'll Love This Recipe

This Spicy Sausage Potato Soup is one of those recipes I’ve made countless times – it’s reliably tasty and always hits the spot. I love how the spicy sausage adds a delicious kick without overpowering the creamy potatoes and tender greens. It’s like a warm hug in a bowl, and I think you’ll feel the same way.

Bold, balanced flavor: The spicy Italian sausage gives it just enough heat, while the paprika and red pepper flakes add depth without overwhelming the dish.
Comforting and hearty: Potatoes and creamy broth make this soup super satisfying – it’s like a meal and soup all in one.
Simple ingredients: You probably have most of what you need right in your kitchen, making this easy to whip up any day of the week.
Flexible and forgiving: It’s easy to customize with different greens, swap out spices, or add extra cream if you want it richer.

Ingredients & Why They Work

The magic of this Spicy Sausage Potato Soup Recipe comes down to layering hearty textures and bold flavors that complement each other perfectly. Each ingredient plays a role to balance spice, creaminess, and freshness – so let me walk you through why they all matter.

Flat lay of spicy Italian crumbled sausage, a small pile of chopped white onion, five whole garlic cloves, a small white bowl of Italian seasoning, a small white bowl of paprika powder, a small white bowl of tomato paste, a small white bowl of red pepper flakes, a small pile of diced orange carrots, a small white bowl of clear chicken broth, cubed red and yellow potatoes, fresh green spinach leaves, a small white bowl of heavy cream, and fresh thyme sprigs arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spicy Italian sausage: This is the star of the show, providing savory, meaty heat that infuses every bite – be sure to use crumbled raw sausage for even cooking.
Onion: Adds subtle sweetness and depth when sautéed with the sausage; always helps build flavor when cooked slowly.
Garlic: Gives that irresistible aromatic punch that wakes up the soup, especially good chopped finely so it disperses evenly.
Italian seasoning: A blend of herbs that enhance the sausage and tomato paste, tying the flavors together beautifully.
Paprika (regular or smoked): Adds smoky warmth without overpowering the palate – smoked paprika really brings a cozy autumn vibe.
Tomato paste: Concentrated tomato enhances richness and lends a slight tang that balances the creamy broth.
Red pepper flakes: Offers customizable heat – you decide how spicy you want it!
Carrots: Provide natural sweetness and a nice contrast to the spicy sausage and potatoes.
Chicken broth: The base of the soup’s liquid, choosing low-sodium lets you control the salt level and flavor.
Red or yellow potatoes: I prefer these over russets because they hold their shape without becoming mushy, giving nice bite and creaminess.
Spinach (or kale): Adds color, nutrients, and a bit of earthiness; spinach wilts faster, so it’s my go-to for a quick finish.
Heavy cream: Brings luscious body and smoothness, making every spoonful feel indulgent – feel free to add a bit more if you want it extra creamy.
Fresh thyme (or parsley): Fresh herbs brighten the whole dish and add aroma – don’t skip this for garnish!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup really shines when you personalize it to suit your taste or what you have on hand. I often tweak it depending on the season or my mood – and honestly, that’s part of what makes it so much fun to make.

Vegetarian version: I once swapped sausage for smoky tempeh and vegetable broth – surprisingly tasty and great for a meatless Monday.
More greens: Kale works beautifully here if you like a bit more texture and a heartier green.
Extra spicy: If you want to turn up the heat, add a dash more red pepper flakes or even a splash of hot sauce at the end.
Chunkier soup: Instead of fully cooking the potatoes until very soft, leave them slightly firm for more bite and texture.

Step-by-Step: How I Make Spicy Sausage Potato Soup Recipe

A red pot filled with a thick stew showing three main layers: at the bottom, a rich brownish-red broth with chunks of light yellow potatoes and small pieces of ground meat; on top, a large pile of fresh, bright green spinach leaves, covering about half the pot; a wooden spoon resting inside the pot, partly submerged in the stew. The pot sits on a wooden table, with a white bowl of green herbs and a white bowl of leafy greens nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté sausage, onion, and garlic until golden and fragrant

Start by heating a large saucepan over medium heat. Add your crumbled spicy Italian sausage, chopped onion, and minced garlic. Stir regularly for about 7 to 10 minutes until the sausage is cooked through and bits start to brown. Don’t rush this part – browning helps develop that delicious savory depth. Once cooked, drain any excess fat to keep the soup balanced and not greasy.

Step 2: Build flavor with seasonings and tomato paste

Lower the heat a bit and add Italian seasoning, paprika, red pepper flakes, and tomato paste. Stir everything well so the tomato paste slightly caramelizes. This step adds richness and complexity, so give it a minute or two before adding your broth.

Step 3: Add broth, potatoes, and carrots; simmer until tender

Pour in the chicken broth and stir to dissolve that tomato paste completely. Bring the mixture to a boil, then add your cubed potatoes and diced carrots. Reduce heat and let it simmer, uncovered, for about 20-25 minutes. Check occasionally by poking the potatoes with a fork; you want them tender but not falling apart.

Step 4: Stir in greens and cream for finishing touches

Once potatoes are tender, add a couple of heaping cups of fresh spinach. Cook for just a minute or two until wilted – overcooking turns the greens mushy and dulls their flavor. Finally, stir in the heavy cream, and season with salt and extra red pepper flakes to your liking. Give it a final stir to blend all those lovely flavors.

Step 5: Garnish with fresh herbs and serve warm

Sprinkle chopped fresh thyme or parsley on top just before serving. This little touch adds a fresh, herbal aroma that brightens every spoonful. Ladle it into bowls and enjoy immediately!

Top Tip

Over the years making this Spicy Sausage Potato Soup Recipe, I’ve found a few tricks that really elevate the final dish. These top tips will help you get the best flavor and texture every time without any fuss.

Drain the sausage fat: Leaving too much fat can make the soup greasy, so always drain after browning for a clean, balanced finish.
Don’t over-simmer the greens: Toss spinach in last and cook just long enough to wilt; otherwise, it loses color and texture.
Consistency counts: Cut potatoes evenly into 1-inch pieces for uniform cooking – smaller pieces can cook too quickly and become mushy.
Season gradually: Add salt little by little and taste as you go, especially if your broth is salted, to avoid an overly salty soup.

How to Serve Spicy Sausage Potato Soup Recipe

Spicy Sausage Potato Soup - Serving Suggestion

Garnishes

I love topping my soup with fresh thyme leaves – they add a subtle woodsy note that complements the sausage perfectly. Sometimes I also sprinkle a few extra red pepper flakes if I want a little extra kick. A dollop of sour cream or shredded sharp cheddar cheese can be delicious too if you’re feeling indulgent.

Side Dishes

Pairing this soup with warm garlic butter dinner rolls or crispy bacon and cheese scones really rounds out the meal nicely. The bread soaks up the creamy broth and adds a nice textural contrast. A simple green salad on the side keeps things fresh and light.

Creative Ways to Present

For a festive dinner or cozy gathering, I sometimes serve the soup in mini pumpkin bowls or hollowed-out sourdough bread bowls – it’s a fun way to impress and keeps things beautifully rustic. Adding a sprinkle of crispy fried onions or crumbled sausage on top takes the presentation and flavor to the next level.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it keeps nicely for up to 3 days. The flavors actually deepen after sitting overnight, so I often make it a day ahead when I’m entertaining – less stress the next day!

Freezing

This soup freezes well if you want to batch cook. I leave out the cream when freezing, then add it fresh when reheating. Freeze in portion-sized containers for easy defrosting later – it’s a lifesaver for busy weeks.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or cream if it’s thicker than you like. Avoid boiling once cream is added to keep it smooth and prevent curdling.

Frequently Asked Questions:

Can I use spicy sausage links instead of crumbled sausage?

Yes! You can remove the casing from spicy sausage links and crumble the meat before cooking. It will work just as well and infuse the soup with plenty of flavor. Just be sure the sausage is fully cooked before adding other ingredients.

What potatoes work best in this soup?

I recommend red or yellow potatoes because they hold their shape nicely during cooking and don’t get mushy like russets. They also add a lovely creamy texture that's perfect for this recipe.

Can I make this soup dairy-free?

Definitely! Simply omit the heavy cream or swap it with a dairy-free alternative like coconut cream or cashew cream. The soup will still be rich and delicious with the spicy sausage and vegetables.

How spicy is the Spicy Sausage Potato Soup Recipe?

The heat level is moderate thanks to the spicy Italian sausage and controlled use of red pepper flakes. You can always adjust the amount of red pepper flakes to tone it down or kick it up depending on your taste preferences.

Final Thoughts

This Spicy Sausage Potato Soup Recipe is the kind of dish that feels like an old friend – comforting, hearty, and full of flavor with just enough spice to keep things interesting. It’s become one of my go-to soups when I want something that’s tasty but doesn’t take forever to prepare. I hope you’ll give it a try and find yourself coming back to it time and again, just like I do.