This hearty tomato potato soup is ready in under 15 minutes, making it perfect for busy weeknights when your family needs to be filled up quickly.
Looking for a cozy soup recipe that is full of flavor? You need to try my Tomato Potato Soup with lots of veggies as well as sausage. It’s filling, tastes amazing, and is ready quickly thanks to some canned ingredients.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Tomato Potato Soup?
This is different from a classic tomato soup. That is delicious too, but isn’t filling enough to be a full meal like this soup recipe. And it doesn’t have cream like our Easy Baked Potato Soup.
This soup is made with potatoes and tomatoes, of course, but also corn and spinach and sausage in a tasty tomatoey broth. It’s hearty enough to form a complete meal, just add some bread or a salad on the side.
Plus, it’s ready in under 15 minutes which is hard to beat.
Can You Use Canned Potatoes?
Yes! The Souper Tip that makes this soup delicious in such a short time is the potatoes. But not just any potatoes. In this case I’ve used canned potatoes.
Have you ever had canned potatoes? I tend to buy them during hurricane season here in Florida because I know that everyone in my family likes potatoes and they can be eaten straight out of the can. They could absolutely be part of sustaining us when the power is off for days. That means that I always have a few cans of potatoes in my pantry.
If you want to use fresh potatoes, you can, but it will no longer be a 15-minute soup. Add them in the beginning with the tomatoes and broth and let the soup simmer longer in order to cook them through.
Using Canned Potatoes In Soup
They’re wonderful in soup, as I’ve done them here. But you can also drain them and fry them as quick hashbrowns or you can toss them with oil and roast. They’re already fully cooked and tender so all you’re doing is heating them and adding a bit of browning.
For this soup, you drain them and add them right to the soup towards the end of cooking. They just need to heat through and they’re ready to eat. Chunks of raw fresh potatoes would take longer to cook and on busy weeknights you so often don’t have the time.
More Delicious Soup Recipes
If you’re like me, you love soup, both eating it and making it. So then you’d better check out all of my delicious soup recipes. There are over 70 of them and I love them all! Here are links to some of my favorites:
Hearty Tomato Potato Soup Recipe
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This chunky tomato potato soup is ready in under 15 minutes, making it perfect for busy weeknights when your family needs to be filled up quickly.
To make the soup as quick as possible, first read through the recipe. As you read, gather up all the tools, pots, bowls and ingredients that you’ll need. Then start cooking!
Ingredients
- 4 cups low or no-sodium chicken or vegetable stock
- 1 (28 oz.) can of petite diced tomatoes
- 1 tsp. dry oregano leaves
- 1 tsp. dry basil leaves
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 1 cup frozen corn
- 1 Tbsp. grapeseed or vegetable oil
- 1/2 lb. fully-cooked sausage (like kielbasa or other smoked or cured sausage)
- 3 (14 oz.) cans diced potatoes
- 2 cups fresh spinach leaves
Instructions
- Put a large pot or Dutch oven on your most powerful burner. Put on high heat. Add the stock, tomatoes (with juice), oregano, basil, garlic powder, salt, and pepper. Stir. Cover.
- In a small bowl combine the cornstarch and water until smooth. Add it to the pot. Stir and cover. Let it come up to a boil. Reduce it to a low simmer.
- Meanwhile, put the corn in a microwave-safe bowl and microwave it to defrost and heat through, 1-2 minutes.
- While the corn defrosts, heat the oil in a skillet over medium heat. Chop up the sausage in 1/2 inch pieces. Add it to the skillet. Let it brown for a couple of minutes. Stir and brown the other side. Add it to the pot. Stir. Cover.
- Drain the potatoes and add them to the pot along with the spinach. Let the potatoes heat through and the spinach wilt. Ladle it into bowls and eat.
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This post originally appeared in September 2014 and was revised and republished in August 2024.
So delicious! This is my go-to dinner these days because everyone in the house likes it and it’s super-easy to make. I’ve used leftover chicken and cooked roast chopped up instead of the sausage and that was really really good too!
Chantale, So happy you all like it. Thanks for letting me know!