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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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!