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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I am currently eating this as I type.. and at first i was iffy about it because I would never use sausage for soup. But omg this soup is so delicous! My husband loves thick and hardy soups and this one is the bomb.com… I give it 5 stars!!! so far loving all the recipes I have tried from this website!!!
husband approved. He finished two bowls. We added mushrooms. Yummy!
My family loved it. I used smoked sausage because that is what I had and the smoked flavor was fantastic. I think you could do it with any kind of meat. It would be great with smoked chicken too.
I made this last night and it was damn delicious!
Do you think jimmy dean sausage would work well in this soup?
I actually haven’t tried Jimmy Dean sausage before so I can’t really say for sure!
Jimmy Dean is breakfast sausage and would drastically change the flavor of the soup.
I gave it a try with Hot Jimmy Dean Sausage and it was wondeful!
Could you use creame of chicken soup instead of creame and flour and put in crockpot?
Karen, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Just had some of this soup which I had frozen. Still very good! I was afraid the potatoes would not freeze well but they were fine. SO good and satisfying on a cold NE day!
I gave my email address, got a confirmation and returned to the site for a recipe but all I am seeing is pictures of scrumptious looking foods with no recipes. What am I doing wrong?
Carol, I’m not entirely sure what you are doing wrong but there is a recipe for every post located at the bottom in a blue box.
So I entered this soup into a soup contest today at work and I won first place! It was so delicious! Yay!
I made this recipe today and used half deer sausage and half Italian sausage. My family loved it. I got a
Delicious recipe! Thank you so much. I’m going to make it again tonight but just realized I only have sweet potatoes. Think they will work?
Brie, I’m honestly not entirely sure – I worry that the sweetness from the potatoes may take away from the other flavors of the soup.
I have had it with sweet potatoes and kale, still delicious.
Last night was the third time I made this…. in a week and a half time span! Love it! It’s so easy and super delish!!! I used kale last night, didn’t have spinach. I’ve also made it with turkey instead, to try and make it “healthier” but what the heck I’m gonna just stick to the Italian sausage, it’s tastier for sure!
Thanks for this awesome recipe. It’s my first time on your site! Can’t wait to check out some more recipes.
Another great recipe! Family loved it!
I made this tonight and used Italian flavored ground turkey. I omitted the cream and instead put some part skim mottzarella and parmasian cheese on top. It was as delicious as the Olive Garden and much more healthy.Yum!!
i just made this tonight, and it was amazing! It’s just my husband and I eating it though, so I was wondering: would this soup freeze well? If so I plan to store half of the leftovers in the freezer for another day. Thanks for the great recipe!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I can tell you that it freezes very well…at least the way I made it (I left out the cream because I thought it would work better as a brothy soup.
This was absolutely amazing! Thank you so much!
To make doubles can I double the amount of ingrediants?
Yes, that’s exactly right.
We make this often in the winter months, sometimes I will use a smoked kielbasa type sausage just to change it up a bit and don’t feel like cooking the Italian sausage.
Amazing! I added finely diced carrots and celery with the onions for a little mirepoix action. It’s worth splurging on the whipping cream, too.
This is the most awesome soup. I made it exactly as you instructed and it came out perfectly. My new all-time favorite soup. Thank you.