If you’re craving a warm, comforting bowl that balances hearty flavors and vibrant greens, this Sausage, Potato and Spinach Soup Recipe is exactly what you need. Imagine tender red potatoes, spicy Italian sausage, and fresh baby spinach swimming in a subtly creamy broth with delightful hints of garlic and herbs. This soup is not only incredibly satisfying but also surprisingly quick to prepare, making it a perfect weeknight dinner or cozy weekend treat. Trust me, once you try this recipe, it’ll become your go-to for those chilly days when you want something nourishing and bursting with flavor.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a soup that’s rich in texture, color, and taste. Each element plays a unique role, whether it’s the spicy kick from the Italian sausage or the comforting creaminess from the heavy cream.
- Olive oil: Adds a fruity base for sautéing and helps develop rich flavors.
- Spicy Italian sausage, casing removed: The star protein, delivering zest and depth.
- Garlic, minced: Infuses the soup with aromatic warmth.
- Onion, diced: Provides sweetness and texture as it softens.
- Dried oregano: Lends an earthy, slightly peppery note.
- Dried basil: Adds a touch of sweet, herbaceous fragrance.
- Crushed red pepper flakes (optional): For those who like a bit of extra heat.
- Kosher salt: Enhances all the natural flavors.
- Freshly ground black pepper: Offers a subtle sharpness to balance the richness.
- Chicken broth: The flavorful base liquid that ties everything together.
- Bay leaf: Brings subtle complexity to the broth.
- Red potatoes, diced: Provide hearty, creamy chunks that soak up the flavors.
- Baby spinach: Adds a fresh, vibrant green element and nutrients.
- Heavy cream: Finishes the soup with a luscious smoothness.
How to Make Sausage, Potato and Spinach Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large stockpot over medium heat. Add the spicy Italian sausage, breaking it apart with your spoon as it cooks. Continue until it’s beautifully browned and fragrant. Don’t forget to drain any excess fat to keep the soup from feeling greasy.
Step 2: Sauté the Aromatics and Spices
Next, stir in the minced garlic, diced onions, oregano, basil, and if you like a touch of heat, crushed red pepper flakes. Cook this mixture for 2 to 3 minutes until the onions become translucent and the kitchen smells incredible. Season with kosher salt and freshly ground black pepper to build layers of flavor.
Step 3: Build the Broth
Pour in the chicken broth and add the bay leaf. Bring everything to a rolling boil, allowing the flavors to mingle and intensify. This step is where your soup begins to develop its rich, comforting base.
Step 4: Cook the Potatoes
Stir in the diced red potatoes and simmer until they’re tender when pierced with a fork — about 10 minutes. The potatoes will absorb the broth’s flavors and add a wonderful creamy texture to every spoonful.
Step 5: Add the Spinach
Gently fold in the baby spinach and cook until just wilted, about 1 to 2 minutes. This vibrant green addition doesn’t only brighten up the soup visually but also boosts its nutritional value effortlessly.
Step 6: Finish with Cream
Finally, stir in the heavy cream and heat through for about a minute. The cream softens the spice and herbs, making the soup irresistibly smooth and rich. Taste and adjust seasoning if needed.
Step 7: Serve Hot
Remove the bay leaf before ladling the soup into bowls. Serve it steaming hot and get ready to enjoy every comforting bite.
How to Serve Sausage, Potato and Spinach Soup Recipe
Garnishes
To elevate your bowl, sprinkle freshly grated Parmesan cheese or a few torn basil leaves on top. A drizzle of extra virgin olive oil or a scattering of crunchy croutons adds a lovely texture contrast. Fresh cracked pepper always adds that perfect finishing touch.
Side Dishes
Crusty bread or garlic bread pairs beautifully with this soup, perfect for dunking into the creamy broth. A simple green salad with a light vinaigrette can complement the richness of the soup without overwhelming your palate.
Creative Ways to Present
Serve this soup in a hollowed-out bread bowl for a rustic touch that’s also practical—less dishes to wash! You can also bowl it up into individual mason jars for a charming presentation if you’re hosting a casual gathering.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, allowing you to enjoy delicious leftovers easily.
Freezing
This Sausage, Potato and Spinach Soup Recipe freezes exceptionally well. Just portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Note that the cream may separate slightly upon thawing, but a good stir will bring it back together nicely.
Reheating
Reheat gently in a saucepan over low to medium heat, stirring occasionally to prevent scorching. If the soup seems too thick, add a splash of chicken broth or water to loosen the texture. This makes for a quick, nourishing meal anytime.
FAQs
Can I use a different type of sausage?
Absolutely! While spicy Italian sausage provides a nice kick, you can swap it with mild sausage, chicken sausage, or even a plant-based alternative. Just adjust seasoning accordingly to keep the flavor balanced.
Is it possible to make this soup dairy-free?
Yes! Simply substitute the heavy cream with coconut milk or any unsweetened plant-based cream for a dairy-free version. The soup will still be creamy and flavorful without the dairy.
Can I add other vegetables?
Definitely. Feel free to toss in chopped carrots, celery, or even some kale for extra nutrition and texture. Just remember to adjust cooking times so everything gets tender.
What if I don’t have red potatoes?
You can use Yukon Gold or even russet potatoes. Just dice them similarly and keep an eye on the cooking time since different potatoes cook at slightly different speeds.
How spicy is this soup?
The spice level is moderate thanks to the sausage and red pepper flakes, which you can omit or adjust based on your preference. It’s a hearty soup with a pleasant warmth rather than overwhelming heat.
Final Thoughts
This Sausage, Potato and Spinach Soup Recipe is truly a winner every time. It balances bold flavors with comforting textures, and the fresh spinach adds a lovely pop of color and nutrients. Whether you’re an experienced home cook or just diving into soup-making, this recipe invites you to create something delicious and satisfying. Don’t wait for the cold weather—give it a try soon and share the warmth with your loved ones.
Print
Sausage, Potato and Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Sausage, Potato and Spinach Soup combines spicy Italian sausage with tender red potatoes and fresh baby spinach in a creamy, savory broth. Perfect for a comforting weeknight meal, this soup delivers rich flavors balanced with nutritious greens and a touch of creaminess.
Ingredients
Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Soup Base and Additions
- 6 cups chicken broth
- 1 bay leaf
- 4 medium red potatoes, diced (about 3 cups)
- 4 cups baby spinach
- 1/2 cup heavy cream
Instructions
- Brown the Sausage: Heat olive oil in a large stockpot over medium heat. Add the spicy Italian sausage and cook until browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat from the pot.
- Sauté Aromatics: Stir in the minced garlic, diced onion, dried oregano, dried basil, and crushed red pepper flakes if using. Cook for 2 to 3 minutes or until the onions become translucent, stirring frequently. Season with kosher salt and freshly ground black pepper to taste.
- Add Broth and Bay Leaf: Pour in the chicken broth and add the bay leaf to the pot. Bring the mixture to a rolling boil over medium-high heat.
- Cook Potatoes: Add the diced red potatoes to the boiling broth. Reduce heat to medium and cook until potatoes are tender, about 10 minutes. Stir occasionally to prevent sticking.
- Wilt the Spinach: Add the baby spinach to the soup and cook for 1 to 2 minutes until the spinach is just wilted and bright green.
- Finish with Cream: Pour in the heavy cream and stir well to combine. Heat through for about 1 minute without bringing the soup back to a boil. Adjust seasoning with salt and pepper as needed.
- Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy immediately.
Notes
- For a milder soup, omit the crushed red pepper flakes.
- You can substitute turkey sausage or chicken sausage for a leaner option.
- If you prefer a thicker soup, mash some of the cooked potatoes in the pot before adding spinach.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the cream.
- Adding freshly grated Parmesan cheese on top enhances the flavor before serving.
