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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Oh my!
I really love Jimmy Dean hot sausage so decided to try this soup using it instead of Italians saysage. Got everything prepped and started cooking and realized had no spinach! Used garden peas since only thing that seemed like an okay substitute. Of course then had to add mushrooms. Other than all that… followed recipe. Wish me luck!
For all those adding freshly grated parmesan into soup, is that during the cooking process or after when it’s in a bowl?
Thanks
After, and into each bowl as it’s served – or it will all clump together in the pot
I had low expectations for this soup. I just wanted to use up some pork sausage and spinach that were languishing in the frig. This fit the bill. I found a recipe to convert pork sausage to Italian sausage and then followed the recipe. It was wonderful!!! Even my husband thought so and he is frustratingly picky. The only change I made was to use vegetable broth instead of chicken and added some za’atar (my new favorite spice. It brightens everything) A new favorite soup.
Fantastic. I leave out the cream and it’s Whole 30 compatible. My husband loves it too. I’ve used lots of different types of sausage.
I used arugula instead of spinach, added a wee little bit of sugar and accidentally added more cream than the recipe called for but it all came out wonderfully. There’s so much flavor, I wish my sister were here to devour it with me.
Absolutely delicious. I changed a couple items. I used Yukon gold potatoes instead of the red. Sweeter and better tasting. Double the amount of heavy cream.
Perfect heat, subtle but you know its there.
Definitely a new family fave.
Absolutely fabulous! Very easy and the whole family loves it. I added a small can of tomato paste, 28oz can of crushed tomatoes, and frozen corn. So yummy!
Amazing soup! I am not a great cook so I always look for easy. I was looking to use up some ingredients in the fridge before they started to spoil and came across this recipe. Used one package mild Italian sausage meat and one hot Italian sausage (because that is what I had) other than that followed the recipe. I made it for my hubby and a worker in his shop but as I was tasting I ate two huge bowls myself because it was so good. I could eat this ever week. Absolutely on our rotation. (The boys LOVED it and my hubby was shocked I made this because it is that good. Lol) ….must follow this amazing chef!
Since I found this recipe in 2015 I have made this recipe probably 25 times. It’s safe to say that it has become my go-to soup recipe! Sometimes I add spinach at the end and sometimes I add kale. It’s especially delicious with a bit of real parmasean grated into it with a slice of crusty bread on the side. If you’re in need of some extra comfort, don’t be afraid to add in an extra splash of cream. Careful with the salt. It’s delicious.
I have made this several time just this winter! Sliced my sausage to add to pot, also sliced portobellos and finished with crumbled, crispy bacon! Made tonight. Yum 😉
I’ve made this several times.. once with bacon.. once with sausage, and another time with Kielbasa.
All of them were delicious.
Made this for the first time.. it was super easy and now my go to soup. So hearty with the potatoes and kale ( substituted the spinach) My family loved it.
I have made this several times now, each time I tweak it a bit. The first time I made it the only complaint was not enough enough spinach. I always use more garlic than the recipe requires. I just made a batch using sweet and hot sausage.
Just made this. DELICIOUS!! I have never used spicy sausage before, and found some that was flat, not rolled – by Johnsonville ( so, no casing). I wasn’t sure how hot it would be, so used a mild and a hot. It was perfect, but I think the all hot would have been fine, too.
Thank you for sharing this, we loved it!
This soup is fantastic. I had to mke some substitutes, used canned spinach and turnip greens and added black beans.
The seasonings were perfect. Thank you
I love it. Absolutely delicious
I’ve made this many times with all kinds of variations. It’s super easy and tastes great.
Yessss thank you for this recipe! I love cooking without recipes and doin’ my own thing, but I am just all cooked out after 2020. I’ve been looking for simple delicious recipes that I don’t have to think too much about for just a brain break and this was ittttt. It was delicious, didn’t change a thing and had with a side of toasty warm bread. 🙂 <3
This is my new favorite soup! It’s delicious! Only changes I made were: I used mild Italian sausage; no red pepper flakes; more red potatoes, 2 lbs? (don’t dice too small). I also have reflux and this doesn’t aggravate it.
Quick, easy, and delicious. I added peas because I like them. Little grated Parmesan on top and it was perfect.
Wonderful recipe on it’s own. I am not a “cook”, however, so keep this all in mind. But I used this recipe as a base. I’m really bad about following directions but often need a place to start. I was in a rush; running late; had company coming and this was the main course. So, I did use all of the ingredients, however, I was attempting to double the recipe and due to time constraints, measurements went out the window. It was still great, but this is what I, ultimately, did. I probably added more heavy cream and chicken broth than needed. I also added cooking sherry (maybe a cup) and fennel (maybe 2 tsp)just because I like the flavors. Then, today, I went back and added the rest of a 5 lb bag of red potatoes. I cooked them in a portion of the leftover soup. (FYI – In the future, I will be a bit more careful about how much red pepper flakes I add since I used 2 lbs of hot (not mild) Italian sausage. Also be careful about salt.) But after adding the extra potatoes that I wish had been in my first batch, I also added 16 oz of sauteed baby bella mushrooms. It is such a great recipe to have fun with and I’m grateful to have found it. Oh, yes! I had no time to chop onions so added a pkg of frozen onion, red, & green peppers. You’ve gotta do what works, sometimes. 🙂
I have made this soup several times. It is absolutely delicious.It’s easy to make and everyone loves it.
I made this for the first time last night at a friend’s house. It was excellent! So good I had to leave them the leftovers. Made some for just me today. I like it more hearty so upped it on the sausage, potatoes and added a can of white beans. My new favorite soup.