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 soup is amazing! It’s so easy to make. We raise much of our own foods so the only thing in here that didn’t grow in our farm is the chicken stock (and only because I ran out of bones… lol). I added more water to lighten the broth flavor and I love soup for the liquod. I’ll be doing this soup as one of my easy go-to recipes in the future. Thank you
Loved this. I used kale instead of spinach, added carrots, and a lot of red pepper flakes. Everything else as is, was really great soup. For a family of who want leftovers definitely double the recipe!
A friend used to make this for our work family gatherings. Everyone loved it so she shared the recipe. We love it!
This recipe is a huge hit with family and friends. Every time I make it, there are words over who gets the last bowl!
This soup is fast becoming one of my favorites of all time! I follow the recipe except that I use sweet Italian sausage, no pepper flakes, and i add a little extra cream. It’s to die for!
This is one of my all time favorite soups! It’s part of the regular rotation at my house and my husband requests it all the time! I love that the recipe doesn’t require a ton of chopping, and it reheats really well for lunches.
Damn Delicious never steers me wrong – thank you for all the wonderful recipes!
Super simple, damn delicious and a family dinner staple. Always get compliments on this recipe. Thank you for all your great recipes…you are one of my favorite food bloggers hands down!!!
I have come back to this recipe again and again and again since I found it in 2015, five years ago. I’ve probably made this soup at least twenty times! Thank you for such a wonderful recipe!
My family (including my two year old) loves this recipe! We actually don’t add in the heavy cream and it is still delicious. Thank you for sharing.
One of my favorite soups! I absolutely love the flavors and it’s so easy to make. I don’t ever seem to have heavy cream so I add a half cup of half and half instead.
I’ve been using fresh basil and sour cream substitute, all I had. Our favourite soup! Pretty work
Made this fairly quickly one night that my husband requested soup and I will definitely make again – it came out just right! I substituted pork sausage and half n’ half instead of cream because it was what I had on hand. Delicious!
#damndelicious
Never any leftovers so double the recipe whenever feeding more than 3 adults this hearty satisfying soup… Incredible leftover!
Can I add a can of white beans? So excited to make this
Can I use frozen spinach?
Made this Spinach/potato/sausage soup with a few variations so my husband would eat it. :). I used MILD Italian sausage and left out the pepper flakes. I also optioned out of the pepper flakes and the dairy (heavy cream). Everything else was the same.
Basically no dairy and not too spicy. The Mild Italian sausage still has quite a bit of flavor and adding in the onion/garlic etc. makes this soup very tasty! The soup was not too heavy yet filling.
YES! I will make it again as well as recommend it.
Hopefully it is just as good with Kale. Delish!!
Wonderful Recipe. Had to do a couple of substitutions (Turkey sausage for Italian sausage, Sage for Basil, and Russet potatoes for Red potatoes) but still came out full of flavor!
Definitely the best soup I’ve had the pleasure of making. I like to add carrots and celery because I adore them in soup but will eat this soup no matter what. Always hits the spot no matter the weather!
Excellent recipe! Made it exactly according to the recipe and it was delish. No leftovers on this soup!