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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This was delicious and I’m about to start a pot now despite the hour!
Thanks so much
I tried a couple others but yours made me quite happy
Keep ‘em coming
I appreciate you more than you know
The perfect soup. Especially for a cold, windy, wintery day! I’ve made it maybe 5 times and I don’t change the original recipe because it’s amazing just as it is. I’ve made many soups over the last 30+ years but this may be our favorite of all time. We have been going through a kitchen remodel since late October and I’ve made this in the slow cooker by letting the sausage cook first (draining the fat has not been necessary), then adding the onion and garlic until they have cooked a little, then adding everything but the spinach and cream, adding those two things last. I use spicy ground Italian sausage and it doesn’t need any other red pepper, at least for us. Great recipe!
Very yummy and perfect for a cold weather night. I didn’t add the 1/2 tsp of red pepper flakes because my sausage was spicy enough. I also added 2 extra cups of broth. I did add the cream but felt you could do without. Served with crusty bread. This recipe is definitely a keeper.
This soup is absolutely perfect for a cold winter’s night. I quadruple the ingredients, so that my husband and myself have plenty of leftovers for other nights. This is very quick and easy to make, and I highly recommend this recipe to everyone that loves a bit of spiciness in their dinner meals, or even lunch meals. Thanks for sharing this delicious recipe!
I made this with slight changes because I didn’t have all the ingredients: 1/2 c. Sour Cream instead of 1/4c. whole milk, 1c. frozen spinach instead of 3c. fresh. I also ended it with a corn starch slurry to thicken, just a personal preference. I served it to my father who doesn’t like soup and he went back for seconds!
The beauty of this recipe is how fabulous it is even with adaptations. I only had cooked sausage,and omitted the cream(my daughter is allergic) do added mushrooms. It was still damn delicious!
I made this almost exactly as instructed (the only change was that I left out the extra red pepper flakes). It was great. Spicy enough (but not too spicy for my 8 year old), flavorful, and filling. Just thought I’d cut through the noise of all these recipe adaptation reviews for purists like me who are wondering how the recipe is as written. It’s good. And will likely be added to our normal rotation AND our “new baby meal gift” repertoire.
Fabulous soup !! I did not add cream and it’s so yum w/0. Trying to cut on calories ! I also added less potato and roasted cauliflower (I always do this for my soups) And brussels sprouts and some carrots . Roasting just gives it that next level of flavor. Seriously we could’ve eaten it all in one sitting . I always use jenni-0 Italian chicken sausage. it’s my favorite sausage , some other brands have hvy fennel and is too overpowering . This whole dish is spicy yummy and fulfilling. My husband just can’t get enough of it, making it again tomorrow since we have no left overs !!!
Soups like this are just the “refrigerator “ what ever veggie I got it goes in . I often will Add roasted zucchini but it’s not my honey’s favorite anything works in this sou, it’s just it’s heaven in a bowl ❤️
This soup is absolutely amazing! The “as written” recipe is wonderful. It’s also a very versatile recipe that is equally (damn) delicious with cauliflower florets (replacing potatoes) and chopped kale (replacing spinach) added early so it can wilt down during cooking. If you’re dairy free, unsweetened plain almond milk works well in place of the cream. I’ve even tossed in diced celery and carrots with the onion. What I’m saying is – this is DELICIOUS soup! Use your favourite sausage and you can’t go wrong. It’s a quick, easy to get on the table recipe. If I’m going to freeze some I leave the cream/almond milk out (and add it after thawing/reheating the soup). I love it when I find one in the freezer that I didn’t realize was still there! Thank you for this recipe.
I made this exactly by the recipe and it’s fabulous! The biggest issue is that I can’t seem to make enough for me to get more than one serving. My husband loves it! Making a larger batch this time and freezing part of it w/o cream and spinach. And hiding it where he won’t find it. Thanks!
It was great!
Quick search yielded this recipe and it was perfect for this crisp fall morning. Lunch is served!
Delicious, plus it’s super quick and easy. I wanted something a little more fall-y so I used sweet potatoes and added a little brown sugar. So so good and super duper easy. A staple for sure. 맛있는!
Very good. I made about one cup of homemade roux to add (using butter, flour, milk, chicken bullion cube and seasoning) as I didn’t have heavy cream. It turned out perfect.
This is a must have soup! Our house calls it “Comfort Soup” and have to make a double batch if not triple depending on how many people find out it’s on the menu at our house.
This soup is sooooo damn good! LOVE it! It’s super easy and quick to make too!
I love this recipe! I used pork breakfast sausage instead of mild italian. I also have used frozen hash brown diced potatoes instead of doing all that dicing myself!
This recipe sounds wonderful! I will prepare as noted! People that prepare a dish and say “I substituted this for that drives me crazy! Don’t even bother if you cannot prepare as indicated!
Please consider that a lot of us appreciate both the original recipe and the variations, as long as variations are not then used to criticize the original recipe.
I totally agree. While this recipe looks divine and I have no doubt it will be, I also appreciate variations. Some people are lactose intolerant, some people don’t have all the ingredients on hand and some people have to feed very picky eaters. I like knowing what others substitute in
those circumstances.
I love your recipes! They are always delicious and never fail. I made this soup last night. I don’t eat meat so I used the Morning Star Italian sausage vegetable crumbles instead. It was the first time I ever used them so I wasn’t sure what to expect. It actually turned out great. My husband was surprised thinking it would be too mushy but actually held up pretty well. The soup was delicious. Thank you for this delicious, versatile soup.
Hi I want to make this for meal prep can anyone tell me how much is considered a serving ? I’m assuming a cup ?
I’m wondering the same. What is the serving size.
Tried this recipe tonight and just used pork sausage instead of Italian sausage. Substituted coconut milk for the cream as I am sensitive to dairy. Seeing another review on here, next time I make this I’m adding fresh mushrooms.
Delicious!