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Sausage, Potato and Spinach Soup - Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

Sausage, Potato and Spinach Soup - Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

A bowl of true comfort food that comes together so quickly on your dinner table in 30 min or less. That’s something I can live with all week. And even though it’s a piping hot bowl of soup, I can probably have this all year long, warming me up from the inside out.

Sausage, Potato and Spinach Soup - Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

Packed with spicy Italian sausage, tender bite-sized potatoes and hearty baby spinach, this is a complete meal in a single bowl, served with all the crusty bread for dipping. It’s like a warm hug in a bowl.

Sausage, Potato and Spinach Soup - Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

TOOLS FOR THIS RECIPE

DO I HAVE TO USE SPICY ITALIAN SAUSAGE?

Not at all! For a milder option, you can go for sweet or mild Italian sausage.

CAN I USE FRESH HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

IS THIS FREEZER-FRIENDLY?

Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.

Sausage, Potato and Spinach Soup

Sausage, Potato and Spinach Soup

Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
5 stars (152 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • ¼ cup heavy cream

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  • Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately.

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