Sausage, Potato and Spinach Soup
This post may contain affiliate links. Please see our privacy policy for details.
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Just tried this one tonight, Did it with white potatoes (because I had them) and Murray’s chicken sausage. Came out really good. Thanks.
I’ve made this recipe several times and my family loves it. I’ve started to by the sausage without the casing to save some time and I love to add sliced mushrooms. Thanks so much for the recipe!
Has anyone added carrots and celery to this soup?
I made this for tonight’s dinner and my family loved it, I didn’t change one thing I followed the recipe. thanks for sharing it, definitely I will continue making it.
Made this tonight with a couple changes. Used two envelopes of Knorrs Spring Vegetable (for the spices). added fresh celery and used one can evaporated milk. Added Parmesan cheese to each bowl. This is over the top wonderful. Thank you for sharing.
Sorry if this has been asked already. Is there an alternative to the heavy cream for someone who’s lactose intolerant? I made this and it is so yummy! But it wasn’t good for my hubby. Thanks
No worries – here is a great article worth checking out regarding substitutions for lactose intolerance. Hope that helps!
Perfect, thank you!
I made cashew cream and it worked just fine! Blend 3/4 cup of raw cashews that have been soaked for an hour in boiling water and drained, with about 1/4 cup of fresh water. You Should get a nice creamy consistency.
This recipe is so delicious!!! I have made it a few times and freeze the leftovers. The leftovers are just as good! Would recommend this recipe to anyone!
I just made this tonight and it was so good!! I did make a few changes: I used ground turkey instead of sausage and evaporated milk instead of whipping cream. Next time I would use less onion, maybe half, because it got a little over-powering. But seriously a delicious soup!! Thank you!
Yummy! Yummy! Yummy! This is DAMN delicious soup! Out of 5 stars i give it a solid 6 stars. The only thing I would change in this recipe is to double it because it is that good. Thank you for sharing this recipe it is a keeper and a goto now!
Yum! Made this soup already two times.
I cooked this soup all the time, it’s definitely one of my favs I substitute the pork sausage for hot chicken Italian sausage to make it a little healthier but I love it both ways
I made this recipe but instead of potatoes I added shiitake mushrooms and instead of sausage I used chicken wings. I used more broth and herbs and put it in slow cooker for 6hours. I added the heavy cream and spinach in the last hour so the spinach wouldn’t be overly slimy.
This soup is amazing. . Such great flavor . I recommend this dish on a cold clowdy day.
My all time favorite! I’ve made this soup several times before and I’ll continue to make it! My father absolutely loves it as well.. He ate a whole pot by himself (over a three day period). hehehe
What kind of Italian sausage? I’m unsure which type to buy. Does it come in links or the kind that come in one tube package?
Italian sausage comes in links, not in a tube package.
Jennifer, mine was not a link or a tube, but was just in a package like ground beef would be. As long as it’s spicy or hot Italian sausage, you’re good.
I just made it this morning. This soup is delicious! BF is going to want to marry me. Thanks for the recipe!
This soup really is DAMN DELICIOUS……..Just made it and everyone LOVED IT!!!! I substituted broccoli for spinach and added some chorizo meat.
It looks like I’m in the minority here, and maybe I’m buying the wrong kind of Italian sausage or something, but for me, the soup was missing depth of flavor. I knew my husband wouldn’t care for it and I wouldn’t want to eat the leftovers, so I started experimenting. Adding a hint of cumin and a couple tablespoons of sour cream did the trick! I loved the final result!
We are trying to eat healthy (this month) I made the soup without the spicy sausage, added extra Spinach. It was great! Thanks Chungah
Chungah,
My daughter shared this recipe with me last week. I took your advice and made a double batch and it disappeared within the first 2 days. We received 6″ of snow last night (which is quite a bit for those of us living in Mebane, N.C.) and I am working on tripling the batch for tonight’s dinner. Thanks so much for sharing such a delicious recipe!
Hi! My husband and I thought this was one of the best soups we have ever had! If I double the recipe, is it ok to freeze? Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.