Sausage, Potato and Spinach Soup
by Chungah
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Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
Featured Comment
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
Video
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.
Equipment
Did you make this recipe?
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Delicious, quick, and nutritious, everything I want in a dish.
I subbed the potatoes for chicken tortellini and the spinach for kale, which I cooked longer since it’s heartier than spinach. We ate it with parmesan and homemade bread. I will definitely make again (and again and again)!
had this soup at a cookie decorating party I am not a fan of potato soup, but this was off the charts… Santa needs to forget the milk and cookiesThis soup will warm him for his long journey.. Merry Christmas everyone Ya’ll need to try this
What can you substitute for heavy cream when lactose intolerant!?
Thank you !
Maybe greek yogurt?
Country Crock Plant Cream – Easy to cook with, doesn’t break down and tastes great. Half of my family has Alpha Gal and this is my go to cream.
When I started preparing this for my family years ago I had seen in comments to substitute a can of coconut milk with the cream on top. I just shake the can now to incorporate everything in the can and add the whole can.
My son whom does not like soups really enjoys this and asks me to make it.
Everyone in my family likes more sausage in it as well.
It is even better the day after for leftovers.
We are not usually fans of leftovers much, we they are not(I don’t mind) but this is one they eat as leftover.
We also do not care for to spicy so I put in half the pepper flakes and get regular Italian sausage.
It was quite tasty, and I left the cream out because we didn’t have any. The picture looks red, but I have no idea where the red comes from in the recipe!
Used chicken Italian sausage, and added an extra cup of broth to add more liquid. I think next time I will add some cannellini beans or chick peas as someone else mentioned to bulk it up.
Hi There! Making this soup now and it smells delish. I’m just curious…Do you peel the potatoes or leave the skin on? Also, the picture shows the soup as being red, but mine isn’t red (and not seeing anything in the ingredient list that would make it red) – Am I missing something? Thanks so much!
which brand of chicken broth do you use?
Can you substitute something non dairy for heavy cream?
I recommend coconut cream for any recipe that calls for heavy cream.
This is our go-to soup anytime of year and it only gets better the next day! We do add cannellini beans to bulk it up some but nothing needs to be added…a family favorite!
Great soup. Great ingredients!
Very easy recipe quick to make and has a fantastic flavor “
This was a great recipe guide to what I had on hand in the kitchen to make this delicious soup. I had to substitute half and half for heavy cream and the potatoes I used were Idaho potatoes, the sausage I used was Italian mozzarella sausage meatballs and it still turned out pretty good and to round the meal out I made some homemade coleslaw and some Dolly Parton Cheddar Chive biscuits.
A flavourful soup recipe that doesn’t disappoint. It worked well with vegan „sausages“.
Thank you for sharing it!
Have made this soup over a dozen times! Easy, delicious, few ingredients, crowd pleaser! Frequently skip the heavy cream when I don’t have it on hand and it is still just as good! Hands down a favorite for my family.
Can I use russet potatoes instead of red? I just happen to have some on hand and need to use them.
My neighbor Kaneisha made this for our Halloween get together outside on the driveway and it was awsome. This was the perfect hearty and flavorful soup to have on a cold night with some french bread.
I love this recipe and have been making it for years, but did you update the pictures and video? The one I have saved on Pinterest is not red and didn’t originally use spicy sausage. It’s a light colored soup. What changed?
Made a meat version and a fake meat version for my son this afternoon. The only thing that makes me sad about this recipe is there wasn’t any leftovers!! Now I have to make some more for next week 🙂
-great recipe
I have made this recipe several times. I always get rave reviews and come back with an empty pot. This makes a generous amount of soup. I added a couple of things but also stayed true to the basis of the recipe. Most of the time I substitute the potatoes for cauliflower and always add carrots. We need all the veggies!! I agree with Charlotte. When I use spicy sausage I omit the pepper flakes. Most of the time I use mild sausage and add pepper flakes. The cream makes the recipe in my opinion, but we have served without it (my daughter has a sensitivity to dairy). Most of the time I pull her portion out before adding cream. Thank you so much for this recipe! I come back to it every winter since I found it!
Could you recommend a low carb version of your recipe? Could I swap the potato for cauliflower for instance? We love this recipe but we are currently doing keto and looking for low carb options.
I have substituted cauliflower for the potatoes, and it turns out great! See my comment that I posted today.
Sorry, I meant to say how much. I usually use a large bag of frozen cauliflower for simplicity (ounces are usually printed on the front of the bag), but I have used a fresh head of cauliflower also.
FAVORITE – Used extra large potato, 1/4 c sour cream because I did not have heavy cream, used mild sausage with red pepper flakes, if using spicy sausage be careful with the red pepper flakes
Hi,I’ve tried a few of your recipes, everything always turns out great.