This Spicy Italian Sausage and Potato Soup is a bold, tomato-based soup loaded with hot Italian sausage, potatoes, peppers, and a punch of chili paste. It’s hearty, smoky-spicy, and easy to make in one pot.
If you love a chunky, hearty soup, my Italian Sausage and Potato Soup is going to be your new favorite. It's loaded up with lots of tender potatoes, sweet bell peppers, and sliced Italian sausage simmered in a tomato-based broth enhanced with chili paste.
It's very easy to make all in one pot, with minimal prep (mostly chopping), barely more than 10 minutes active cooking, and the rest is waiting while it simmers.
I've been making this soup for many years, mostly for Patty, as she loves Italian sausage. It's very customizable. You can use hot or mild sausage, or other sausage like brats, which we grew up with. Toss in other veggies, try different seasonings, or make a creamy version.
Also try my creamy potato soup recipe - cheesy and awesome.
Key Ingredients
- Italian Sausage. We prefer hot, though you can use mild or sweet. I used to make it with brats when we lived up north.
- Potatoes. Yukon gold potatoes hold their shape better and are more creamy. Russet potatoes soften more and can break down slightly, which can thicken the soup.
- Vegetable Base. Onion, celery, fennel, red bell pepper, garlic. I also add serrano chilies for a touch of spicy heat. Use jalapenos for milder, or skip completely.
- Chili Paste. Less for heat, more for flavor. I prefer Calabrian chili paste to support the Italian flavor, but harissa paste or sambal oelek work perfectly - both tested and approved.
- Seasonings. Paprika, dried oregano, dried basil, optional cayenne. And salt and pepper.
- Tomatoes. I use canned fired roasted tomatoes, but have also tested with frozen tomato puree made from my garden, as well as other canned diced tomatoes and tomato sauce. All are good.
- Chicken Stock or Broth. Works with homemade, canned (watch the salt), or bouillon.
- For Serving. Splash of vinegar (balsamic, sherry, or red wine - tasting notes below), drizzle of extra virgin olive oil, fresh chopped herbs.
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
How to Make the Recipe - Quick Steps
- Cook the onion, celery, fennel, bell pepper, optional serranos, and garlic down in a large pot or Dutch oven.
- Add the Italian sausage and cook to brown, just a few minutes.
- Stir in the chili paste and quickly bloom the flavor.
- Add potatoes and spices, then tomatoes and stock.
- Simmer at least 30 minutes to let the flavors meld and develop.
Boom! Done! Your Italian sausage and potato soup is ready to serve and garnish.
Serving Suggestions
Ladle the soup into bowls and garnish with fresh chopped parsley, or use fennel fronds. Swirl in 1/2-1 teaspoon vinegar (balsamic, sherry, or red wine) for a pop of freshness.
We often enjoy some shaved or grated parmesan cheese over the top. I personally enjoy chili flake and hot sauce, though homemade herb oil is fantastic, or a few drizzles of really good olive oil.
Serve it with crusty bread on the side to sop up the delicious juices.
Recipe Tips & Notes
- Sausage - Crumble or Slice. Crumbling the sausage (Patty's preference) allows the spiced fat to melt better into the broth. Slicing gives you bigger, meatier pieces (or do a mix of both).
- Fennel Tip. If you’re using fennel, cook it until it’s soft and sweet (7-8 minutes). That takes it from “licorice-y” to “savory and subtle.” If you're not a fan of fennel, skip it and use more onion - tested and still delicious.
- Control the Heat. Use mild Italian sausage + 1 cored jalapeno for a gentler bowl (more family friendly), or go hot sausage with 2 serranos and a little cayenne for full “CPM-style” punch.
- Vinegar Notes. Patty and I tested several bowl to see which vinegar was the best finish. We both agree the best vinegars are in this order: (#1) Balsamic Vinegar, (#2) Sherry Vinegar, (#3) Red Wine Vinegar. Lemon juice was good, but do not use lime juice (don't ask how that got tested =) .
Storage & Reheating
This soup is fantastic for make-ahead and freezing, which I usually do with leftovers, since there are only 2 of us.
- Refrigerator: Let the soup cool, then store in an airtight container in the fridge for 3-4 days.
- Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Leave a little headspace for expansion.
Tip: The potatoes will soften more as it sits. If it gets too thick after chilling, add a splash of broth or water when reheating to loosen it up.
Reheating
- Stovetop (best): Warm in a pot over medium-low heat, stirring occasionally, until hot. Add a bit of broth if needed.
- Microwave: Reheat in a microwave-safe bowl in 60-second bursts, stirring between rounds, until heated through. Patty's preferred method for her leftovers - she doesn't cook much.
Serving note: Be sure to add fresh herbs (and any toppings like Parmesan) after reheating, not before.
Want More Soup Recipes?
- Easy Wonton Soup is ready in minutes with frozen wontons.
- My Lentil Soup Recipe is hearty and veggie-packed.
- My Easy Hamburger Soup Recipe is meaty, hearty, and family friendly.
- See all of my Soup Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Italian Sausage and Potato Soup Recipe
Ingredients
- 1 tablespoon cooking oil
- ½ large onion chopped
- 1 celery stalk chopped
- 1 small fennel bulb with stalks (fronds removed), chopped (or use more onion)
- 1 large red bell pepper cored and chopped
- 2 serrano chilies chopped (optional, for heat)
- 4-5 cloves garlic minced
- 3 hot Italian sausage links crumbled or sliced (use mild Italian sausages for less heat)
- 2 tablespoons chili paste Calabrian chili paste preferred, or harissa or sambal oelek
- 1 pound yellow potatoes cubed into ½ inch pieces
- 2 tablespoons paprika smoked or hot preferred, or a mix
- ½ teaspoon dried oregano
- ½ teaspoon dried basil or Italian seasoning
- ¼-½ teaspoon cayenne optional, for extra heat
- Salt and pepper to taste
- 14.5 ounce can fire roasted tomatoes
- 4 cups chicken stock or use bouillon
- Fresh chopped herbs for topping, parsley, basil, or fennel fronds
Instructions
- Heat the oil in a large pot or Dutch oven to medium-high heat.
- Add the onion, celery, fennel, bell pepper, and serranos with a generous pinch of salt. Cook for 7-8 minutes, stirring a bit, to soften.
- Add the garlic and cook for 30 seconds, until fragrant.
- Move the veggies to the side of the pot and add the sliced sausage. Cook 2-3 minutes per side to brown, then stir.
- Add the chili paste (harissa or other chili paste). Cook for 1 minute to bloom the flavor.
- Stir in the potatoes and cook for 1 minute.
- Add paprika, oregano, basil, cayenne, salt and pepper. Stir 30 seconds to bloom.
- Stir in the fire roasted tomatoes and chicken stock.
- Bring to a boil, then reduce heat and simmer, uncovered, for at least 20 minutes to soften the potatoes and develop the flavors. You can simmer longer if you'd like.
- Taste and adjust for seasonings.
- Ladle into bowls and top with fresh chopped herbs.
Notes
- Best chili paste: Calabrian chili paste is my favorite here, but harissa and sambal work great.
- Fennel swap: Not a fennel fan? Use extra onion instead.
- Creamy option: Stir in a splash of heavy cream at the end (or finish with grated Parmesan).
Nutrition Information
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