Best Chicken Sausage Potato Soup

Here’s my go-to chicken sausage potato soup recipe, with tender chunks of potato, savory Italian sausage, and fresh vegetables in a creamy, herb-seasoned broth.

This soup has become my family’s favorite comfort food during the cold months. I often make a double batch because it disappears so quickly in our house. Nothing beats a warm bowl of soup on a chilly evening, right?

What Kind of Potatoes Should I Use?

Yellow potatoes are the star choice for this soup, but you’ve got some flexibility here. Yukon Golds are my go-to because they hold their shape while cooking but still break down just enough to give the soup a slightly creamy texture without falling apart completely. If you can’t find yellow potatoes, white potatoes or even red potatoes will work fine – just avoid russet potatoes as they tend to get too mushy in soups. As for peeling, it’s totally up to you – the peels contain extra nutrients and add a nice texture, but if you prefer a more uniform soup, feel free to peel them. Just try to cut your potatoes into similar-sized chunks (about 1-inch pieces work well) so they cook evenly.

Options for Substitutions

This cozy soup recipe is really adaptable and works well with quite a few substitutions:

• Sausage: While the recipe calls for chicken or turkey sausage, you can use any type you prefer – pork Italian sausage adds nice flavor, and plant-based sausages work great for a vegetarian version. Just make sure to cook them according to their package instructions.
• Cannellini beans: Don’t have cannellini beans? Great Northern beans or navy beans are perfect swaps. You could even use chickpeas in a pinch – they’ll give a different texture but still taste good!
• Yellow potatoes: Any potato variety works here – red potatoes, russets, or even sweet potatoes for a different twist. Just note that russets might break down more during cooking, making the soup a bit thicker.
• Spinach: Feel free to swap spinach with kale or Swiss chard – just add kale a few minutes earlier since it takes longer to soften. You can even use frozen greens, just thaw and squeeze out excess water first.
• Italian herbs: If you don’t have an Italian herb blend, use a mix of dried basil, oregano, and thyme. About 1/2 teaspoon of each will do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is rushing the potato cooking time – cutting your potatoes in uneven sizes will result in some being overcooked and mushy while others remain hard and undercooked. To get it right, aim for uniform, bite-sized pieces (about 1/2 inch cubes) and test them with a fork before adding the final ingredients. Another common error is adding the spinach too early in the cooking process, which can make it lose its fresh taste and turn an unappetizing color – instead, stir it in during the last 2-3 minutes of cooking to maintain its bright flavor and texture. When it comes to the sausage, don’t skip browning it properly – taking an extra 5-7 minutes to get a golden crust will add depth to your entire soup, as those browned bits at the bottom of the pot create a flavorful base when deglazed with the stock. For the best texture, avoid vigorous stirring once the potatoes are tender, as this can break them apart and make your soup too thick and starchy.

What to Serve With Chicken Sausage Potato Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty French bread or warm focaccia is perfect for soaking up the flavorful broth – I always keep extra bread on hand just for this purpose. For a complete meal, try serving a light mixed green salad dressed with a simple vinaigrette, which adds a fresh contrast to the warm, filling soup. If you’re feeding a hungry crowd, you might want to add some roasted garlic knots or a cheese board with crackers on the side.

Storage Instructions

Keep: This cozy soup keeps really well in the fridge! Just put it in an airtight container and it’ll stay good for 4-5 days. The flavors actually get even better after a day or two as everything mingles together. Perfect for making on Sunday and enjoying throughout the week!

Freeze: If you want to save some for later, this soup freezes like a charm. Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep well for up to 3 months. Just leave a little space at the top of your container since liquids expand when frozen.

Reheat: When you’re ready to eat, warm it up on the stovetop over medium-low heat, stirring occasionally. Or microwave in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of broth or water to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 40-50 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

• 1 teaspoon virgin olive oil
• 4 mild turkey or chicken sausage links (or substitute with pork or vegan sausages)
• 1 small onion, chopped
• 4 cloves of garlic, finely chopped
• 2 teaspoons italian herbs
• 1 can cannellini beans (15 ounces, drained and rinsed)
• 1 carton low-sodium chicken or vegetable stock (32 ounces)
• 4 cups diced yellow potatoes (peeling is optional)
• 1/2 teaspoon salt
• Black pepper, according to taste
• 1 cup finely chopped spinach

Step 1: Cook the Sausage

Heat a large pot over medium-high heat and spray it lightly with oil.

Add the sausage links, crumble them, and cook until browned, which should take about 7 minutes.

Stir often to ensure even cooking.

Once browned, use a slotted spoon to remove the sausage from the pot and set it aside in a bowl.

Step 2: Sauté the Vegetables

In the same pot, immediately add 1 teaspoon of oil, followed by the onions and garlic.

Stir and cook the vegetables until they soften, about 5 minutes.

Then, add the Italian seasoning and stir well to coat the vegetables evenly.

Step 3: Prepare and Blend the Soup Base

Add the beans and broth to the pot, stirring to combine with the seasoned vegetables.

Use an immersion blender to blend the soup until creamy.

If you don’t have an immersion blender, carefully transfer the soup mixture to a high-speed blender and blend until creamy.

Return the blended soup back to the pot.

Step 4: Add Sausage, Potatoes, and Season

To the creamy soup base, add the cooked sausage back into the pot along with the potatoes, salt, and pepper.

Stir everything together and bring the soup to a boil over high heat.

Step 5: Simmer and Add Spinach

Once boiling, reduce the heat to a simmer.

Cover the pot and let the soup simmer for about 30 minutes, or until the potatoes are tender.

After the potatoes are cooked, add the spinach to the pot and allow it to simmer for an additional minute to wilt the spinach.

Step 6: Serve and Enjoy

Once the spinach is nicely wilted, your soup is ready to serve.

Ladle it into bowls while it’s hot and enjoy your hearty and flavorful dish.

It’s perfect for a comforting meal!