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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 within the colder months and this sausage and potato soup is certain to be a family dinner pleasure! Made with sweet Italian chicken, turkey or pork sausage, potatoes, spinach and white beans. A few of my other favorite potato soups you could like are Loaded Baked Potato Soup, Potato Leek Soup and Broccoli Cheese and Potato Soup.

This recipe is from the Feeding Littles and Beyond Cookbook; 100 Baby-Led-Weaning-Friendly Recipes the Whole Family Will Love. My friend Ali Maffucci, of Inspiralized and one in every of the creator’s of this cookbook writes “It’s possible you’ll be surprised that this Creamy Sausage Potato Soup has no cream! I do know many families avoid dairy due to allergies or intolerances but miss the flavour and texture of dairy foods. That’s why I actually have a number of dairy-free-but-still- creamy recipes.”

The important thing to creating this soup creamy without cream is the cannellini beans. I do that lots with lots of my soup recipes. Plus beans are full of protein and fiber, adding a richness to this soup that enhances the hearty flavors of the Italian sausage. If you may have young ones, the potatoes are softened making them great for beginner eaters, passing the “squish test.” It’s possible you’ll ask yourself why you’d ever need dairy to thicken a soup again once you are trying this trick.

More recipes within the cookbook that I can’t wait to make; zucchini and quinoa lasagna, cauliflower parmesan bake and english muffin pizzas, simply to name a number of!

Potato Soup Ingredients

• Sausage: Use your favorite mild Italian sausage. I like chicken or turkey, but you need to use pork and even vegan sausage could be used here. In case you prefer it hot, try using spicy sausage as an alternative.
• Beans: Rinse and drain one can of cannellini beans. I often use any canned white beans I actually have in my pantry, try Northern or Navy beans.
• Broth: Low-sodium chicken or vegetable broth will work.
• Potatoes: Yellow potatoes are used for this soup recipe. You can even try red or any waxy potato.
• Spinach: Add chopped spinach to the pot after the potatoes are tender and simmer for a minute.
• Extra flavor: Onion, garlic, Italian seasoning, salt, and pepper make this healthy soup so delicious.

How long is sausage and potato good for within the fridge?

Stock your freezer with soup so you may have quick meals available if you’re too busy to cook. This creamy potato and sausage soup will hold within the refrigerator for 4 days and within the freezer for 3 months. Reheat it within the microwave or on the stove.

What to Serve with Sausage and Potato Soup

This creamy potato soup could be very filling because it has 25 grams of protein from the sausage and beans. Serve it with a slice of crusty bread, and/or a salad and call it a meal!

More Soup Recipes You’ll Love:

Sausage and Potato Soup

7

402 Cals
25 Protein
60 Carbs
7.5 Fats

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

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 may work
• 1 small onion, diced
• 4 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1 can, 15 ounces cannellini beans, drained and rinsed
• 1 container, 32 ounces low-sodium chicken or vegetable broth
• 4 cups cubed yellow potatoes, peeling optional
• 1/2 teaspoon salt
• Black pepper, to taste
• 1 cup finely chopped spinach

• Heat a big pot over medium-high heat and spray with oil.

• Add the sausage links, crumble, and cook until browned, about 7 minutes,  stirring often. Using a slotted spoon, remove the sausage and put aside in a bowl.

• Immediately add 1 teaspoon oil, after which the onion and garlic. Cook until the 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.

• Using an immersion blender, mix the soup until creamy. In case you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and mix until creamy. Return to the pot.

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

• Reduce the warmth to a simmer, cover, and let the soup simmer for about half-hour or until the potatoes are tender.

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

Serving: 11/2 cups, Calories: 402kcal, Carbohydrates: 60g, Protein: 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