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!
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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
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
Equipment
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 made this last night and am eating the leftovers now. It turned out delicious and was so quick and easy to make! The only change I made was I used half spinach and half kale. Next time I will stick with just the kale as the spinach gets a little soggy for my liking once it wilts. 10/10 will add this to the rotation.
I’m about to make this soup again, it has become a family favourite. Very delicious and so easy and quick.
Made this last night! Was a huge hit on a cold night. Will be making many times again. I did add chopped carrots to get an extra veggie.
Easy, hearty, and delicious
This is an excellent recipe! It has been in my regular rotation during the fall/winter months for about 3 years now. I make it pretty much per the instructions, except for I typically add a bit more heavy cream than it calls for (about 1/3 cup). I’ve made this for groups a few times, and have had several people ask me for the recipe. Definitely a winner!
Absolutely amazing and I even add a few more potatoes and then a can of Thai coconut milk and fresh Thai basil. Talk about an heirloom recipe….
Delicious! Took me about an hour to make with all of the dicing involved, but well worth the extra time and effort. I used mild Italian sausage that is sold out of the casing to speed things up a bit. Also added lemon pepper rather than regular to get a little bit of zing. We will definitely make this again! Thank you for the delicious and easy recipe!
Made this once – loved it! Want to make it again… can I freeze it? I am new to soup making.
Can this be made in an instant pot?
I made mine in an instant pot. Love it!
Cook time?
Would love the instant pot conversion times!!
This recipe was fantastic! My only modification was adding Parmesan cheese. My husband and I both agreed it was missing something until we grated some to add. We will definitely be making this again!
We loved this soup! It was zesty and very filling. I subsituted whole milk for the half & half and it worked great. This is a keeper! Thank you!
Awesome! I added some leftover kidney beans…and a fresh jalapeno! Served it with salsa and sour cream. I am true Texan! Thanks much!
Absolutely delicious. It’s October in Michigan just starting to get a chill in the air and perfect night for soup. This was easy and came out really good. Had leftover for lunch today might be better than last night.
I followed the recipe exactly and it was amazing! The only thing I did differently was that I wasn’t sure how many potatoes made a pound, so I probably added extra. I also added about 5 cups of spinach and a couple tsp extra of the heavy cream! My husband is not a huge soup fan but we both agreed that this recipe is a keeper!
Great recipe. I used a pound of turkey sausage and added a couple chopped up carrots. So many peppers from the garden, so I sauteed several with the onions. It’s always interesting to see all the changes that people make.
I posted a review on this soup 5 years ago. Just wanted to let you know it is still my absolute FAVORITE. It’s been a tradition to make it every year for Halloween! (I still make it plenty of times throughout the year too 🙂
Wanted to try a new soup, I added carrots for more color and thickened the broth with a little cornstarch. Kids loved it!
Could you sub yogurt for the heavy cream do you think? Other than yogurt the only suitable sub I’d have would be evaporated milk?
Make this keto with radish instead of potatoes. Add a little potato starch or tapioca starch and some parm cheese to give the broth some body. Adds a few carbs but worth it. Yummy.
I made this vegan with Beyond Sweet Italian Sausages and non-dairy half & half ~~ it was really delicious! Thank you for the recipe!
OH! and I added mushrooms ~ because creamy soup and mushrooms, no brainer!
Amazing soup that my whole family loves!!
Made this for dinner tonight, we ate it with some homemade Naan bread and it was amazing! One of our favorite soups now!