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!
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Crumbled Italian sausage, tender bite-sized potatoes and hearty baby spinach for all the sneaked in greens, this is a favorite I come back to every single time, served with all the crusty bread for sopping. And even though it’s a piping hot bowl of cozy goodness, I can probably have this all year long – snow, sleet, rain or shine.
reasons to make sausage, potato and spinach soup
- Weeknight worthy. Made in 30 min start to finish, this is a one pot soup dinner that is an absolute weeknight hero.
- Hug in a bowl. Whether you’re under the weather or it’s -6°F outside involving a blustery snow storm, this is the dreamiest potato soup, warming you from the inside out.
- Versatile recipe. This is a recipe that is incredibly flexible and forgiving, adding in your favorite kind of meat and any vegetables you have on hand, perfect for those picky eaters! Not to mention, the leftovers freeze beautifully.
tips and tricks for success
- Use your favorite meat. Italian sausage (sweet or spicy), ground beef, chicken or turkey will all work very well here.
- Red potatoes hold up very well. Baby red potatoes hold up much better for soups than russet potatoes, which tend to break down and fall apart. Yukon golds can also be used.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling. Use half and half or full fat milk for a lighter soup.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with sausage, potato and spinach soup
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.
Kale, cabbage, swiss chard and collard greens are all great subs.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
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. Label, date and freeze up to 2 months.
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
Equipment
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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Very good soup! Thank you for the recipe.
I make this soup alot now
Can you substitute anything for heavy cream? 2 percent milk? Coconut milk? Or omit?
Half and half would be a great substitute.
My family loves this recipe! We substitute the spicy Italian sausage for venison seasoned with a spicy italian seasoning. So good!
I love this soup! Easy, fast, and damn delicious. You are a go to for dinner recipes. Never been disappointed. Thank you!!
Just made this soup. Doubled the recipe and the kids loved it too!! Thanks for sharing.
Just made this for the first time and hubbs Loved it! I used fresh Italian chicken sausage with some spicy pork sausage. I also added a serrano pepper and substituted Kale for the Spinach. It was SO delicious especially on a cold winter night but I too could eat this all year long. Looking forward to some leftovers of it for the next few days!
LOVE this soup! used fresh pork sausage instead of the Italian. (personal preference) Family love it. So easy to put together. Delicious. Thanks. Works with collards instead of the spinach also. Love it.
Great recipe, easy to follow. Used mild sausage instead of spicy and was a little heavy handed on the red pepper flakes which gave the soup just enough spice. Next time I may add a bit more chicken stock because I was running low on broth. Keep the soup recipes coming!
I have Mustard Greens in my house at the moment do you think it would go well in this soup instead of the spinach?
Yes, absolutely.
I made this for dinner tonight, AMAZING!! great recipe. Everytime I pin one of your recipes it’s fantastic. Thank you!
I came across this recipe looking for something to use up my potatoes because my oven broke!
I veganised it by eliminating sausage, using veggie stock and making cashew cream (1/2 cup soaked cashews blended with a little water)
I also blended a small amount of the soup then added it back in to thicken it up slightly.
It was delicious! Thanks!
Has anyone ever froze this soup before?
I have made soup from this recipe twice and love it; great Fall dinner. I had all the ingredients, but found it was easy to add more of what you like and not alter the flavouring. The only thing I did do was omit the salt; the salt in spice sausage was enough. I’m just one person so I had soup for a couple of days and then froze the rest to eat later.
Can I use kielbasa instead of the crumbled sausage?
Yes, absolutely.
Just made this tonight, I added 1/3 cup frozen green chile rather than red pepper flakes. The soup was irresistible and there are no leftovers.
looks awesome! It’s a rainy day here, and I have thawed turkey breakfast sausage that I need to use. I guess I’m going to be different and go that route, as I don’t want to go out for Italian sausage. I’ll let you know what my family thinks.
How much is considered one serving? I’m a diabetic so carb counting is crucial for me. I noticed none of your recipes indicate the amount for each serving. Thanks!
About 1-2 cups/serving.
I make this with Jennie-O’s Italian Seasoned Ground Turkey and use 1% milk instead of cream. My family loves it. My husband adds more red-pepper flakes to his, since he likes his more spicy, but for the rest of us, it’s perfect! No idea what that takes the calorie count to, but definitely produces less guilt. 😉
My kids love this soup and it’s literally the only soup they’ll eat. My oldest begs to bring left overs to school for lunch so I always have to make a double batch. I don’t want them to get tired of it so have anyone tried changing out a few things like pasta instead of potatoes or anything? I would like to change it up some so that I can hopefully make it more often without everyone getting tired of it. Thanks!