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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My husband and I made this tonight and it was soo good! Absolutely delicious! Definitely will be making it again. Thanks for sharing!
When choosing a type of onion for this soup, are you using yellow onions or white? Can’t wait to try this tonight!
Either will work great!
Would it be terrible to omit the spinach altogether? I am not a fan of greens in soup. While not really a substitute, I was thinking of adding carrots in place of the spinach. Thoughts?
Gabby, that’s really up to you – if you are not a fan of spinach or greens in your soup, it may be best to omit altogether.
This was amazing, my family loved it and my 14year old daughter helped me cook it:) I did use way more spinach (a whole bag) and milk instead of heavy cream because that is what I had. Will definitely make this again and I am looking forward to having some of the leftovers for lunch tomorrow.
I used Italian turkey sausage and instead of heavy cream I stirred in a cup of nonfat Greek yogurt at the end. It was delicious! Thanks for the recipe.
I was thinking Greek yogurt too. Did you use the same 1/4 cup the recipe called for?
Greek yogurt sounds like a good idea. I used about 1/2 cup of coconut cream/milk. It worked out great.
This recipe is amazing! So much flavor. I did use sausage with a casing because that was what was on sale and it is still great. I also tripled the recipe. 5 stars.
This soup is amazing! I too (like a few of the other people who commented) used half and half instead of heavy cream. This will definitely be on the “comfort food”menu from here on out. Thanks for the recipe!
I’m not a big fan of potatoes (just a weird texture thing for me), so I added a cup of rice in place of the potatoes (no extra liquid). This is my second go-round – first time I made it just as the recipe says – it had a great flavor, but I wasn’t digging the potatoes. OMG it is to die for with rice! Even if you like potatoes, I highly recommend mixing it up every so often and using rice (because, trust me, you will be making this recipe over and over again). I was also trying the non-spicy version (mild Italian sausage, no red pepper flakes) and it is still very flavorful. I will be making this recipe next weekend when my entire family is together for the long Thanksgiving weekend (yes, it is that good i want to share it with my very food-creative family!) Also, I am intolerant to dairy, so I used coconut milk instead of heavy cream. If you are on the fence about trying this recipe, go for it! You won’t regret it!
Little hot but,really good!!
I’m so glad you tried this! For a milder soup, you can always use mild Italian sausage and omit the red pepper flakes.
I made this several nights ago and it was delectable. The only alteration I made was doubling the spicy Italian sausage and, next time (while still doubling), I’ll be using half spicy and half mild; it had quite a kick to it. My husband can’t wait to bring the leftovers back out! Thanks so much for sharing such a delightful recipe. It was a breeze to make.
Wow. Just made this tonight, and it was a big hit. I used white potatoes instead of red, kale instead of spinach, and half and half for the cream. So much yum, and I didn’t have to deal with the annoying Olive Garden experience! Winning!
Can you use cream cheese instead of heavy cream?
Dana, I do not recommend using cream cheese as the consistency will be far too thick for this soup.
I made this with vegetarian substitutions (veggie broth, Morning Star link sausage and 1% organic milk) and it was beyond wonderful. My husband, a devout vegetarian, me, I waiver; so it’s great to find a recipe that can be modified to make both of us happy. And yes, it did remind me of Olive Garden’s soup, but for us far healthier and less calories. PS- I went heavy on the spinach.
can you switch out spinach for Kale?
Absolutely!
I made this the other night and it is delicious!!! Used regular cream in place of heavy cream and it worked out just fine. Both my husband and I love it.
Going to make this tonight – looks yummy! Using kielbasa sausage instead. Our tummies can’t handle real spicy stuff (well mine can but I am the only one in this house who likes spicy/hot) 🙂
I don’t have italian sausage, can I use chorizo (Mexican sausage) instead?
You can certainly try substituting chorizo but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Just made this for dinner it was fantastic!!! I did sub coconut milk for the heavy cream! Thank you for the great recipe.
I am going to make sausage balls instead of crumbling it. I don’t like sausage but my husband does. Been making a lot of your recipes. Yum! Love the One Pot Andouille Sausage Skillet Pasta too!
I made this the other night, using hot Italian sausage and it was awesome,,!! I had garlic bread with it and tore some up and put in the soup, really awesome!! On the second night I heated some up and added parmesan cheese to my bowl along with some more bread, to die for!! Making this for my husband when he gets home Sunday!! This is the best soup and just gets better the next day,, Thank you for posting!!!