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
Scale
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.
