Cheesy Italian Sausage Potato Soup – a comforting, veggie-packed soup that’s filling without feeling heavy. It combines tender potatoes, Italian sausage, broccoli, corn, peas, carrots, and melty cheddar for a satisfying bowl any night of the week.
The Best Potato and Sausage Soup
This soup is loaded with vegetables, Italian sausage, and cheese. It’s hearty and flavorful while staying relatively light — a generous 1 1/2 cup serving is satisfying without being indulgent. You can adapt the vegetables to what you have on hand, but the blend of sweet corn and savory broccoli works especially well together.
Cheesy Sausage Potato Soup Ingredients
- Italian sausage – turkey Italian sausage keeps it lighter, but pork sausage is delicious too.
- Carrots – peeled and chopped, about 2 medium carrots.
- Garlic – minced, fresh or jarred.
- Onion powder – you can substitute chopped onion if preferred.
- Potatoes – golden or Yukon gold work nicely; peeled and cubed.
- Chicken stock – or chicken broth.
- Salt and black pepper to taste.
- Marjoram, dried basil, and dried oregano – small amounts add a warm Italian herb profile.
- Broccoli – about 2 cups, cut into bite-size pieces.
- Corn – 1 cup, frozen, canned, or fresh.
- Peas – 1 cup frozen peas are convenient.
- Milk – 2 cups (2% used here, but whole milk or half-and-half can be used for a richer soup).
- All-purpose flour – 2 tablespoons to slightly thicken the broth; cornstarch or another flour can be substituted.
- Cheddar cheese – 1 cup shredded; reduced-fat or sharp cheddar both melt well. Pepperjack is a good option if you like a bit of heat.
How to Make Italian Sausage and Potato Soup
(Full recipe measurements and a printable card are at the end of this post.)
- Brown the Italian sausage in a dutch oven or heavy skillet over medium-high heat, breaking it up until cooked through.
- Add the chopped carrots and sauté for 3–4 minutes until they begin to soften.
- Add the minced garlic and sauté about 1 minute, taking care not to burn it.
- Stir in the onion powder.
- Add the cubed potatoes, chicken stock, salt, pepper, marjoram, basil, and oregano. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the broccoli, corn, and peas and cook an additional 5 minutes, until vegetables are tender.
- Whisk the milk and flour together in a small bowl until smooth, then pour into the soup and stir to combine.
- Reduce heat to low and slowly stir in the shredded cheese until melted and fully incorporated.
- Ladle into bowls and enjoy.
Can Potato Sausage Soup be made ahead?
Yes. This soup freezes and reheats well. Prepare extra and store portions in the freezer for easy future meals. Reheated soup retains flavor and texture when warmed gently.
How to Store and Reheat Sausage Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months. To reheat, thaw if frozen, then warm on the stovetop over medium heat, stirring occasionally until heated through.
How long is sausage potato soup good for?
When stored properly, it stays fresh in the refrigerator for up to 3 days and in the freezer for up to 6 months.
What goes with Potato and Sausage Soup?
This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or garlic breadsticks for dunking. A simple side salad also balances the richness.
More Soup Recipes You Might Like
- Tortellini Tomato Florentine
- Chicken Tortilla Soup
- Slow Cooker Taco Soup
Cheesy Sausage Potato Soup
Ingredients
- 1 lb Italian sausage
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1/2 tbsp onion powder (or 1/4 onion, chopped)
- 3 potatoes, peeled and cubed
- 32 oz chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp marjoram
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups broccoli, bite-size pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups milk
- 2 tbsp all-purpose flour
- 1 cup cheddar cheese, shredded
Instructions
- Brown the Italian sausage in a dutch oven or heavy skillet over medium-high heat, crumbling as it cooks.
- Add the chopped carrots and sauté 3–4 minutes until they begin to soften.
- Add the minced garlic and sauté about 1 minute, taking care not to burn it.
- Stir in the onion powder.
- Add the potatoes, chicken stock, salt, pepper, marjoram, basil, and oregano. Stir to combine and bring to a boil.
- Simmer for 10 minutes, then stir in the broccoli, corn, and peas and cook an additional 5 minutes.
- Whisk milk and flour together in a small bowl, add to the soup, and stir until combined.
- Reduce heat to low and slowly stir in shredded cheese until melted and smooth.
- Serve warm and enjoy.
Notes
WW Green Plan Points: 6
WW Blue Plan Points: 5
Nutrition
Calories: 243 kcal,
Carbohydrates: 24 g,
Protein: 18 g,
Fat: 11 g,
Saturated Fat: 3 g,
Sodium: 725 mg,
Fiber: 3 g,
Sugar: 7 g
Nutrition information is automatically calculated and should be used as an estimate.