Sausage, Potato and Spinach Soup
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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.
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.
Tools For This Recipe
Dutch oven
Sausage, Potato and Spinach Soup: Frequently Asked Questions
For a milder option, you can go for sweet or mild Italian sausage.
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.
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
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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Love this quick & easy soup. I subbed radishes for the potatoes to keep the carbs down. (Originally wanted to use turnips but couldn’t find them.) Surprisingly good & didn’t miss the starch. In my regular rotation.
I used this as a starting point for my soup. I used an extra cup of chicken broth, only had cooked chicken apple sausage, so sliced it. I had frozen diced potatoes. At the end I did add some cheddar cheese and some sour cream as I was out of cream. I think the cheese really added to the flavor. Delicious.
I used this recipe as a template to use up some excess grocery items I had on hand, and it worked great! (If anyone’s curious, I had about 1/2 lb of spicy chicken sausage instead of the full pound Italian sausage, frozen diced butternut squash + a handful of instant rice instead of the potatoes, and half-n-half instead of the heavy cream.) Thanks!
Loved the flavor – just felt (unlike other reviewers) that there was too much broth. I even used an entire bag of spinach. What else could I add to the soup?
FANTASTIC!!!!! Great for the winter but the spicy sausage can help with colds as well.
Such a simple recipe and so delish. Other than adding an additional cup of broth and a little extra heavy cream, I made the recipe exactly as written. I think the recipe is perfect as is.
Excellent soup! Easy to make. My husband loves it. If you use spicy sausage the 1/2 tsp red pepper flakes adds allot of spice. Beware if you are sensitive to spicy! Good with or without the cream. Definitely make this soup.
This soup is AMAZING. It’s been my go-to soup since I found this recipe ages ago. I always add extra spinach and extra broth because we always seem to have more “stuff” than broth leftover. This is probably one of my favorite recipes in existence!
Not sure we could love soup more than this one! We use ground chicken instead of sausage and it is delicious. The only comment is potatoes always seem to take longer to cook. This is our #1 family fave!
For those of you who’ve had questions about the red color I’m thinking it must be the makeup of the sausage. As I was frying the meat I could see the red chili flakes and sure enough my soup has a reddish color. Great recipe!
Love this soup! I made it just as directed and it was wonderful. Such a tasty hearty soup for this time of year. Actually, anytime of year. If you haven’t tried this recipe, now is the time. Great soup! Everyone will want seconds if not thirds.
Delicious, quick, and nutritious, everything I want in a dish.
I subbed the potatoes for chicken tortellini and the spinach for kale, which I cooked longer since it’s heartier than spinach. We ate it with parmesan and homemade bread. I will definitely make again (and again and again)!
had this soup at a cookie decorating party I am not a fan of potato soup, but this was off the charts… Santa needs to forget the milk and cookiesThis soup will warm him for his long journey.. Merry Christmas everyone Ya’ll need to try this
What can you substitute for heavy cream when lactose intolerant!?
Thank you !
Maybe greek yogurt?
Country Crock Plant Cream – Easy to cook with, doesn’t break down and tastes great. Half of my family has Alpha Gal and this is my go to cream.
When I started preparing this for my family years ago I had seen in comments to substitute a can of coconut milk with the cream on top. I just shake the can now to incorporate everything in the can and add the whole can.
My son whom does not like soups really enjoys this and asks me to make it.
Everyone in my family likes more sausage in it as well.
It is even better the day after for leftovers.
We are not usually fans of leftovers much, we they are not(I don’t mind) but this is one they eat as leftover.
We also do not care for to spicy so I put in half the pepper flakes and get regular Italian sausage.
It was quite tasty, and I left the cream out because we didn’t have any. The picture looks red, but I have no idea where the red comes from in the recipe!
Used chicken Italian sausage, and added an extra cup of broth to add more liquid. I think next time I will add some cannellini beans or chick peas as someone else mentioned to bulk it up.
Hi There! Making this soup now and it smells delish. I’m just curious…Do you peel the potatoes or leave the skin on? Also, the picture shows the soup as being red, but mine isn’t red (and not seeing anything in the ingredient list that would make it red) – Am I missing something? Thanks so much!
which brand of chicken broth do you use?
Can you substitute something non dairy for heavy cream?
I recommend coconut cream for any recipe that calls for heavy cream.
This is our go-to soup anytime of year and it only gets better the next day! We do add cannellini beans to bulk it up some but nothing needs to be added…a family favorite!
Great soup. Great ingredients!
Very easy recipe quick to make and has a fantastic flavor “