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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
Sausage and Potato Soup

Potato soups are so comforting in the colder months and this sausage and potato soup is sure to be a family dinner pleasure! Made with sweet Italian chicken, turkey or pork sausage, potatoes, spinach and white beans. Some of my other favorite potato soups you may 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-Weaning-Friendly Recipes the Whole Family Will Love. My friend Ali Maffucci, of Inspiralized and one of the author’s of this cookbook writes “You may be surprised that this Creamy Sausage Potato Soup has no cream! I know many families avoid dairy because of allergies or intolerances but miss the flavor and texture of dairy foods. That’s why I have lots of dairy-free-but-still- creamy recipes.”

The key to making this soup creamy without cream is the cannellini beans. I do this a lot with many of my soup recipes. Plus beans are packed with protein and fiber, adding a richness to this soup that complements the hearty flavors of the Italian sausage. If you have young ones, the potatoes are softened making them great for beginner eaters, passing the “squish test.” You may ask yourself why you would ever need dairy to thicken a soup again once you try this trick.

More recipes in the cookbook that I can’t wait to make; zucchini and quinoa lasagna, cauliflower parmesan bake 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 can be used here. If you like it hot, try using spicy sausage instead.
  • Beans: Rinse and drain one can of cannellini beans. I usually use any canned white beans I 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 also 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 in the fridge?

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

What to Serve with Sausage and Potato Soup

This creamy potato soup is very filling since 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!

How to make Sausage and Potato Soup

More Soup Recipes You’ll Love:

Sausage and Potato Soup

4.92 from 36 votes
This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.
Course: Dinner, Lunch, Soup
Cuisine: American
Dairy free Sausage and Potato Soup
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Yield: 4 servings
Serving Size: 1 1/2 cups


  • 1 teaspoon extra-virgin olive oil
  • 4 mild Italian turkey or chicken sausage links, pork or vegan sausage can also 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 large 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 set aside in a bowl.
  • Immediately add 1 teaspoon oil, and then 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, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.
  • Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.
  • Reduce the heat to a simmer, 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.

Last Step:

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Serving: 1 1/2 cups, Calories: 402 kcal, Carbohydrates: 60 g, Protein: 25 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 55 mg, Sodium: 1164 mg, Fiber: 9.5 g, Sugar: 8 g


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77 comments on “Creamy Sausage and Potato Soup”

  1. Soup was very good! I made it all in the Instant Pot. The addition of crushed red peppers was very nice. I had a lot of spinach so used two cups, which I would do again. Next time, I may use two cans of beans — one to blend, one to keep whole.

  2. So satisfying and great for those in our family that cannot do dairy. We add carrots and frozen corn, too! Thanks for all the wonderful recipes! We use Skinnytaste several times every week!

  3. This was fantastic! Made it with a soy chorizo sausage from Trader Joe’s and kept it vegan. Big hit at our house!

  4. This soup is awesome! I love that it’s creamy without adding milk fat! It’s now a family favorite!

  5. I’ve had my eye on this for a couple of weeks, made it tonight and loved it. Domes together quite quickly as well. A little crusty bread Afro a fantastic meal on a cold winter evening.

  6. I loved this soup!! Tried to make it without an immersion blender a few weeks ago and it got a bit messy. Excited to try making it again (with said blender) for lunch this week!

  7. I make this all the time!! I do add steamed cauliflower to the soup base to thicken it up and sneak more veggies in. Such a heart and flavorful soup that’s perfect for the cold months!

  8. Delicious! Added carrots for more veggies and swapped kale for spinach because it’s what I had. Finished with some lemon zest. Will make again.

  9. I used chayote squash instead of potatoes to keep the carbs (and potassium) lower and they worked great.

  10. This is really good. I added carrots as well . I wish the recipe had a scan code so it is easier for tracking my macros etc..

  11. What other vegetables could I add to this soup? I like it the way it is, but my husband would like more vegetables

  12. My husband and I loved it! I added some celery and carrots to sautéed with the onion before blending, and used pork mild Italian sausage. It was delicious and tasted even better on the next day!

  13. Avatar photo
    Eugenie C Walsh

    Could you let me know how many ounces of sausage links? We are having a debate about breakfast link versus brat-sized. Thank you.

  14. This is great! I’m lazy, so I didn’t bother pureeing. Used kale instead of spinach bc I knew it’d sit in the fridge for a few days. Great delicious and cheap recipe for this cooler weather.

  15. Avatar photo
    Martha Renk-Weitzel

    A new Favorite!  So flavorful and hearty. I used Italian Turkey sausage and it was delicious. Could you publish the number of ounces of sausage to use for more accuracy of the WW points?  

  16. This recipe is delicious! So hardy and comforting! Instead of spinach I used collard greens and it was so YUMMY!

  17. Making this today…using rutabaga’s in place of potatoes to make it Keto for us. Excited to see how it turns out. (added more spicy seasoning cuz that’s what we like lol.

  18. This turned out so good! I love that’s it’s dairy free, too! Creamy and lots of taste from the Italian sausage. Perfect for the season.