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 was thinking I wouls substitute the sausage with turkey sausage.
Where do you get turkey sausage?
I can find it at my local grocery store in the sausage section.
My supper market has it in poultry section.
Can I make soup the night before? Thanks
Yes, of course.
I made it tonight with Shadybrook Farms Spicy Turkey Sausage and added white white (had a bit left in fridge I needed to use up). It was SO good. Even the kiddos loved it.
I substituted vegetarian sausage for the other, used veggie stock, and coconut milk. Even the carnivores lived it!
Italian sausage is our FAV, and we just happened to buy a ton of it. I was just thinking about how I haven’t made a soup at ALL this fall…and this is making me need to change that ASAP. Pinned!
I love this soup it was my favorite at a local restaurant and once I learned to make it I couldnt stop. Love the flavor and I keep everything on hand to make this often.
Looks amazing Chungah! I never look at calories but that .5 made me laugh haha!
I love that it has 329.5 calories I would probably splurge on one more piece of spinach and go for 330 🙂 You know I do NOT ever pay attention to calorie counts on anyone’s blog, ever. But for some reason I just noticed that. And I love your bit at the end about sausage and whipping cream. 🙂
This is a perfect hearty fall/winter soup!
Do you think I could make this in the crockpot? We are a family of gypsies haha (not actually gypsies) but live on the road basically. My crockpot is really the closest thing I have to a stockpot size…
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
Could i sub sweet Italian sausage for this recipe or do you think it would change the flavor of the soup too much? Just can’t handle any spice. Thank you 🙂
Yes, absolutely!
I used a whole pack of Johnsonville sweet Italian sausage and it came out good. I forgot to add cram and it was very good. A little spicey tho. Added xtra spinach and leftover Yukon and red potatoes diced. It’s a keeper
You can use a crock pot for this dish. Brown the sausage in a skillet and use a slotted spoon to transfer the sausage to the crockpot. Add the remaining ingredients. The only suggestion I’d make is to cook the soup, on High, without the lid. Otherwise the soup will get too watery.
Note: when I make this soup I always remove the cooked sausage from the skillet and drain on paper towels then add it back to the pot. Otherwise, you’ll have an orange oil slick on top of the soup as you’;re trying to serve it. I also use Kale instead of Spinach. This recipe is a version of an Italian soup called Zuppa Toscano.