Italian Sausage and Potato Soup Recipe

5 from 1 rating

This spicy Italian Sausage and Potato Soup is loaded with Italian sausage, potatoes and peppers in a bold tomatoey broth, hearty and easy in one pot.

Prep Time10

Cook Time35

Course: Main Course, Soup

Cuisine: American

Keyword: Italian sausage soup, sausage and potato soup

Servings:

Calories: 326kcal

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

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.

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).