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.
Did you make this recipe?
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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.
Can I use a sausage that is more like a Japanese sausage?
Delicious! I forgot to buy heavy cream, so I used half and half. I’ll be making this again, for sure!
Can I make this ahead and put it in the refrigerator and then heat up later?
My grandson is picky about most things, he tastes this soup and fell in love with it.
Love it! I used ground turkey sausage
My friends loved this dish! I make it regularly now.
I made this for our Ladies Devotional Lunch.
So many compliments and asked for it to be in the rotation!
I’m sorry I forgot the rating.
It’s delicious even without the cream, thank you! I’ve tried several of your recipes and have not been disappointed! You’re a great cook!