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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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.