Creamy Sausage And Potato Soup


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This easy sausage and potato soup is hearty, healthy and dairy-free, made creamy by pureeing cannellini beans.

Sausage And Potato Soup

Potato soups are so comforting in the colder months and this sausage and potato soup sure to be a family dinner fun! Made with sweet Italian chicken, turkey or pork sausage, potatoes, spinach and white beans. Some of my other favorite potato soups that you might like are Loaded Baked Potato Soup, Potato Leek Soup, and Broccoli Cheese and Potato Soup.

Dairy-free sausage and potato soup

This recipe is from the Feeding Littles and Beyond cookbook; 100 baby-led withdrawal-friendly recipes the whole family will love. My friend Ali Maffucci, of Inspiralized and one of the authors of this cookbook, writes, “You may be surprised to learn that this creamy sausage potato soup has no cream! I know many families avoid dairy due to allergies or intolerances but lack the taste and texture of dairy products. That’s why I have many dairy-free yet creamy recipes.”

The key to making this soup creamy without cream is the cannellini beans. I often do this with many of my soup recipes. Plus beans are packed with protein and fiber, giving this soup a richness that complements the savory flavors of the Italian sausage. If you have young potatoes, the potatoes will soften, making them ideal for novice eaters, passing the “squish test.” You may wonder why you would ever need dairy to thicken a soup again once you try this trick.

More cookbook recipes I can’t wait to make; zucchini and quinoa lasagna, cauliflower parmesan and english muffin pizzas, just to name a few!

Potato Soup Ingredients

  • Sausage: Use your favorite mild Italian sausage. I like chicken or turkey, but you can use pork or even vegan sausage here. If you like it hot, try spicy sausage.
  • Beans: Rinse and drain a can of cannellini beans. I usually use whatever canned white beans I have in my pantry, try Northern or Navy beans.
  • Broth: Low-sodium chicken or vegetable stock works.
  • potatoes: Yellow potatoes are used for this soup recipe. You can also try red or a waxy potato.
  • Spinach: Add chopped spinach to the pan after the potatoes are cooked through and simmer for a minute.
  • Additional Flavor: Onion, garlic, Italian herbs, salt and pepper make this healthy soup so delicious.

How long does sausage and potato keep in the fridge?

Fill your freezer with soup so you have meals on hand when you’re too busy to cook. This creamy potato and sausage soup keeps for 4 days in the refrigerator and 3 months in the freezer. Heat it in the microwave or on the stove.

What to serve with sausage and potato soup

This creamy potato soup is very filling as it contains 25 grams of protein from the sausage and beans. Serve it with a slice of baguette and/or a salad and call it a meal!


How to make sausage and potato soup

More Soup Recipes You’ll Love:

Sausage And Potato Soup


402 Cals
25 Egg white
60 Carbohydrates
7.5 Fats

Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.

  • 1 teaspoon extra virgin olive oil
  • 4 mild Italian turkey or chicken sausage links, pork or vegan sausage is also possible
  • 1 small onion, cut in pieces
  • 4 cloves of garlic, minced meat
  • 2 teaspoons Italian spices
  • 1 can, 15 ounces cannellini beans, drained and rinsed
  • 1 container, 32 ounces low-sodium chicken or vegetable stock
  • 4 cups diced yellow potatoes, peeling optional
  • 1/2 teaspoon salt
  • Black pepper, taste
  • 1 cup finely chopped spinach
  • Heat a large pan over medium heat and drizzle with oil.

  • Add the sausage links, crumble and cook until browned, about 7 minutes, stirring often. Remove the sausage with a slotted spoon and set aside in a bowl.

  • Immediately add 1 teaspoon of oil and then the onion and garlic. Cook until vegetables soften, about 5 minutes.

  • Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.

  • Blend the soup with a hand blender until creamy. If you don’t have an immersion blender, place the soup mixture in a high-speed blender and blend until creamy. Return to the jar.

  • Add the cooked sausage, potatoes and salt and pepper and bring the soup to a boil.

  • Reduce the heat to low, cover and let the soup simmer for about 30 minutes or until the potatoes are tender.

  • Once the potatoes are tender, add the spinach to the pot. Simmer for 1 minute and then serve.

Portion: 11/2 cups, Calories: 402kcal, Carbohydrates: 60g, Egg white: 25g, Fat: 7.5g, Saturated fat: 2g, cholesterol: 55mg, Sodium: 1164mg, Fiber: 9.5g, Sugar: 8g

Keywords: hearty soup recipes, potato soup, sausage and potato soup