Hearty and delicious, a tomato broth with lot of fresh vegetables and sausage

Italian Potato Sausage Soup

A hearty soup loaded with bright red peppers, garlic, potatoes and sausage that is quick and easy to make.

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people


  • 3 Italian Sausages
  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 small red onion, quartered and sliced
  • 550 g baby potatoes, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp Italian Seasoning
  • 2 red peppers, cut into bite-sized pieces
  • 156 ml tomato paste (5.5 oz)
  • 900 ml chicken broth (30 oz or 4 cups)
  • salt to taste
  • freshly ground pepper to taste
  • handful of chives, diced
  • Parmesan cheese, shaved


  1. Trim, chop and prep all ingredients. Remove casings from sausages and cut into 1" pieces, forming little sausage meatballs.

  2. In a large covered pot over medium-high heat, simmer sausages in 1/4 cup water for four minutes. Drain water, increase heat, and brown sausages on all sides (for about five minutes). Remove sausages and set aside.

  3. Heat olive oil in pot. Add onions and sauté for four minutes. Add garlic, potatoes, Italian seasoning and salt and pepper to taste. Cook for another five minutes. Add red peppers and cook for two minutes.

  4. Add tomato paste, broth and reserved sausages. Bring to a boil and simmer for fifteen minutes, until potatoes are softened and cooked through. Test for seasoning and add more salt if needed.

  5. To serve, ladle into bowls and top with shaved Parmesan, freshly ground pepper and diced chives.