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.
Did you make this recipe?
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I made this recipe yesterday! Absolutely delicious!! Here’s a few things I did differently though. This made a full dutch oven pan of soup:
1) I browned my onions with my sausage. After I drained my sausage and onions, i added my spices and mixed it all together. I doubled all the spices except the bay leaf…I forgot to put it in at all. Then I added my potatoes. I used at least two lbs of gold potatoes.
2) I made my own chicken broth, but used 8 cups of water instead of 5. (Making your own chicken broth is easy, cheaper, and goes farther. I just use a liquid bullion called Better Than Bouliion. It’s in the soup isle with the other soup bases. They have chicken and beef and I use both constantly! Full of flavor, but does not have the high salt content of the cubes)
3) I used 1/2 c of Half & Half in place of the heavy cream. My grocery was out of heavy cream when I went to buy these ingredients. I would have used 1/2 c no matter what though.
The soup turned out fantastic! My hisband and I were so pleased. I will definitely make again. We had seconds yesterday and both had enough left to take for lunch today.
just made this soup. Very easy to make and delicious! Thanks for the recipe
Looking forward to making this soup over the weekend but I think I want to use italian style turkey sausage and add some beans and carrots for some added health benefits 😉 what kind of beans do you think would be good in this?
Great northern beans would be a wonderful addition!
I was looking for something filling to warm up my family while we wait out the -10 degree temps in Chicago so I gave this a try. Everyone LOVED it! I followed the directions as written and it turned out perfect. Thank you for sharing such a great recipe.
Loved this soup based on smell before I even tasted it! Do you think it would hold up if it was made and then frozen?
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.
We absolutely loved this soup. The only thing I changed was to add grated Asiago chees on top. Served it with French bread and a salad.
The second day, it was even better.
I love your recipes and will not hesitate to try more.
Thank you so much.
I was wondering if u could use kale instead of spinach? It’s what I have on hand…
Yes, kale would be a great substitute.
Yum, yum can’t wait to make this for dinner. Since I’m vegetarian, I will use Morning Star Crumblers and Tofurkey in place of the Italian sausage.
I featured you today on Blissful and Domestic! Check it out! 🙂
http://www.blissfulanddomesticrecipes.com/2015/02/20-comforting-winter-soups.html
Great recipe! I used turkey sausage as I’m on a low red meat diet. I also added some broccoli and doubled the amount of cream to 1/2 cup. I’ve pinned it and will be making again for sure.
Success! I doubled your recipe, served it today for some guests, and not a drop of soup was left. Everyone around the table gave me two thumbs up. Thank you again, it’s a keeper.
i just made this, and it is delicious! I found a lean hot itilian sausage cause I like it spicy. I also substituted delicious and healthy coconut milk. It adds a hint of coconut but that flavour is not overpowering. Yum yum! Thank you for the recipie.
This looks amazing!! I do want to ask however, is there a (lower carb) substitute for the red potatoes that would work in this recipe? Thanks – can’t wait to try it! 🙂
You can try substituting cauliflower.
If I double this recipe, would a 6-qt. Dutch oven work well for this? Thank you.
A 6-qt Dutch oven may be too small as I have used a 3 1/2-qt Dutch oven for this recipe. A 7-qt Dutch oven may be more appropriate.
Love this, !!!! I used chicken italian sausage and also saute’ mushrooms till nice and brown thanks !
Just made this soup and it is AMAZING!!!!!!
Delicious!! I made this with Italian turkey sausage, half and half cream, extra spinach, only 1/8 tsp chili flakes and left out the salt. We loved it. Thank you for a great recipe!
I made this for lunch and used italian sausage, red pepper flakes and oregano and it is a bit spicy for us. We are used to spice. Now i have a big pot of it to use. What suggestion would you give to make it less spicy? My husband loves it, but it is a bit on the hot side for him too.. Thanks
For less spice, you can omit the red pepper flakes as needed.
Great recipe for cold weather. We are in middle of a snow storm here in Colorado – just cleared the first 10″ away and more on the way!
So I just made a pot of this soup! It is delicious and warms you right through!
I substituted chicken sausage and used coconut cream instead of plain heavy cream — worked great and gave great depth to soup! Will definitely keep this one in my “go to” recipes!
My first recipe from your site – just discovered it today! Love your site!
made this tonight for my husband and I who are 3 weeks into Whole 30. So glad to have something other than meat and veggies, I just had to switch out the cream for coconut milk. Thank you so much for sharing.