A rustic bowl of comfort—savory sausage, tender potatoes, and garden-fresh veggies.
Hearty Farmhouse Sausage & Potato Soup
There’s something about an unseasonably cold day in LA that makes you crave the kind of meal that wraps you up from the inside out—and this Hearty Farmhouse Sausage & Potato Soup does just that. With the skies unusually gray and a crisp chill in the air, it’s been the kind of weather that makes you reach for an oversized sweater, and a big, steaming bowl of something soothing. I found this recipe on an old card tucked into one of my mom’s recipe boxes—a little worn, with faded ink, and clearly well-loved. It displayed the source as "Aunt Grace". My mom's Aunt Grace lived on a sort of Ranch/Farmhouse in Oklahoma and seeing this brought back loads of memories of a different era. I knew this would be the perfect soup, something simple, hearty, and made with love.
As the soup bubbled gently on the stove, the kitchen filled with the cozy scent of garlic, herbs, and sausage—instantly transporting me to memories of family dinners from years past. Each ingredient felt like a little nod to home cooking at its best: buttery-soft potatoes, rich sausage, and a colorful mix of veggies that might as well have been pulled from a garden, even if they were picked up at my neighborhood market. This bowl is comfort food at its coziest—steaming, soul-warming, and wrapped in just enough nostalgia to make you slow down and truly savor it. When the California air turns unexpectedly brisk, there’s nothing better than curling up with a bowl like this—it’s a little taste of home, right when you need it most.
Enjoy!
What Ingredients do I need?
Meat
-
Italian sausage - links or ground (link casing will be removed)
Produce
- Onion
- Carrots
- Celery
- Mushrooms
- Baby potatoes
- Garlic
Pantry & Seasoning
- Chicken stock
- Italian seasoning
- Bay leaf
- Kosher salt
- Black pepper
Oils & Basics
-
Extra-virgin olive oil
Substitutions and Variations
This soup is wonderfully flexible—perfect for using what you have on hand. Here are a few easy swaps to keep things simple:
Substitutions
- Italian Sausage: Try turkey or chicken sausage for a leaner option, or use ground beef with a pinch of fennel and chili flakes for a similar flavor.
- Baby Potatoes: Any waxy potato will do—Yukon Golds, red potatoes, or even chopped fingerlings work beautifully.
- Mushrooms: Use whatever variety you like—cremini, white button, or even chopped portobello for a deeper, earthier taste.
- Italian Seasoning: A mix of dried oregano, basil, thyme, and rosemary does the trick if you’re out of the pre-mixed blend.
Variations
This Hearty Farmhouse Sausage & Potato Soup is a great base for mixing things up depending on your mood, what’s in the fridge, or who you’re cooking for. Here are a few favorite ways to make it your own:
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Creamy Twist: Stir in a splash of cream or half-and-half at the end for a richer, velvety finish. A handful of grated Parmesan adds an extra cozy touch.
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Greens Galore: Toss in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for a boost of color and nutrients.
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Spicy Kick: Use hot Italian sausage or add red pepper flakes to turn up the heat just a bit—perfect for those extra-chilly days.
Herby Upgrade: Add a fresh rosemary sprig or a few thyme sprigs while simmering, then remove before serving for a more aromatic broth.
Kitchen Tips and Notes
Chop Ahead: Save time by prepping your veggies earlier in the day—or even the night before. Store them in an airtight container in the fridge until you’re ready to cook.
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Browning Is Key: Don’t rush the sausage step—browning it well adds tons of depth to the broth. And don’t forget to scrape up any browned bits when you add the broth—they’re flavor gold!
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Cut Evenly: Dice your potatoes and veggies into similar-sized pieces so they cook evenly and stay tender without turning mushy.
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Make It Ahead: This soup is even better the next day! The flavors deepen overnight, so go ahead and make a big batch—leftovers reheat beautifully for easy lunches.
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Freeze It: Freeze cooled portions in airtight containers for up to 3 months. Just leave a little room at the top for expansion. Perfect for pulling out on a future chilly day.
What to Serve With It
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Crusty Bread or Biscuits: A thick slice of sourdough or a warm, flaky biscuit is perfect for soaking up every last bit of broth.
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Simple Side Salad: Try a crisp green salad with lemon vinaigrette to balance the richness of the soup.
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Rustic Cheese Plate: A small board with sharp cheddar, apple slices, and crackers makes a cozy, farmhouse-style pairing.
This soup is filling enough to stand on its own, but these little extras make it feel like a full, comforting meal—ideal for a slow evening or sharing with friends.
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1 pound Italian sausage, removed from casing
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cloves garlic, minced
6 cups chicken stock
1 pound baby potatoes, diced
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt and freshly-cracked black pepper
Add the olive oil, carrots, onion, and celery to the pot. Cook for 5 minutes, stirring occasionally. Add the mushrooms and garlic, and cook for 4 more minutes, stirring occasionally.
Add the chicken stock, potatoes, seasoning, bay leaf, and the cooked sausage. Cook until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and tender.
Discard the bay leaf and adjust seasoning if necessary. Serve warm.
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