Description
This hearty Sausage and Potato Soup combines savory browned sausage, creamy blended beans, tender potatoes, and fresh spinach for a comforting and nutritious meal perfect for any season.
Ingredients
Scale
Sausage and Meats
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
Vegetables and Herbs
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
Pantry and Seasonings
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage into the pot and cook until browned, about 7 minutes. Remove the cooked sausage and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the pot. Cook until the onion softens, about 5 minutes. Stir in the Italian seasoning to combine flavors.
- Add Beans and Broth: Pour the drained and rinsed cannellini beans and the chicken or vegetable broth into the pot with the sautéed vegetables.
- Blend Soup: Use an immersion blender to blend the soup until creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend, then return it to the pot.
- Add Sausage and Potatoes: Return the cooked sausage to the pot and add the cubed yellow potatoes. Season with salt and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer: Lower the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender and cooked through.
- Add Spinach: Stir in the finely chopped spinach and simmer for an additional 1 minute to wilt the greens. Serve the soup hot.
Notes
- For a vegetarian version, use vegan sausage and vegetable broth.
- You can omit peeling the potatoes if you prefer a more rustic texture.
- Adjust the seasoning by adding more salt or black pepper to taste.
- Use an immersion blender carefully to avoid splashing hot soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
