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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Wow! This is fast becoming one of my favorite soups! It’s so delicious and satisfying, and incredibly easy. I feel like the leftovers in my fridge are a treasure!
I’ve been making this recipe for a couple of years now, and it has become a standard in our house in the winter. I use mild Italian chicken sausage and skip the cream enrichment to limit the fat content, but make sure to add some pepper flakes for a little zip. It’s a complete meal in one pot, comes together in no time , and is indeed damn delicious, especially with a piece of good rye bread!
Amazing! I did have to add some seasoning salt and a splash of Worcestershire at the end BUT that may be my doing. I didn’t feel like going to the store. I did have a lot of rotel dip left over from the super bowl and that doesn’t freeze well I decided to rinsed the velveeta off and pick the rotel out. I’m sure it lost a lot of flavor doing that. My S.O and son did not eat it bc they were craving pancakes and hate when I “experiment.” Although he is taking some to work tomorrow. Lol. My friend came over and she loved it! Can’t wait to try it with fresh sausage.
This recipe is amazing. We made it for our one of our weekly meals and it was gone before the weekend was over. We have added it to the family’s cookbook recipes.
Love this soup. I use the mild sausage since I take 1/2 of it to friends who are ill or just not into cooking. I also add carrots, celery & red pepper to bump up the nutritional value (&no red pepper flakes). Just made my 4th pot. Big hit at h.
I’ve made this 4 times now because it’s absolutely delicious. I have substituted chicken sausage instead of pork and vegetable broth instead of chicken broth but it’s still amazing. My husband loves it too. It goes together quickly, cooks in one pot and tastes amazing the next day. It’s super comforting on a cold & snowy New England winter night like tonight!!!!! Yummy
This soup was so easy to make and so delicious!
Can I make this is a crock pot? Would I need to make any changes to the process?
I’m trying it in the crock pot now. Just adding more spices and adding the cream and spinach in the last 20 minutes of cooking
Love this soup. Wondering if it can be frozen? Or would it not be as good once thawed and reheated?
About the best soup I ever made. Made this for our family Christmas soup day and everyone thought it was the bomb!! We had multiple soups and I was the king for a day..lol
This is my family’s favorite soup! I make it so much, I thought I’d better give it a good review The only change I make is to leave out the onions and only because my husband doesn’t like them :/ Sometimes, I add green onions for garnish on mine, but it’s good with or without! Thanks for this amazing recipe!
I have now made this soup several times. It has become an absolute favorite at my house; my husband LOVES it! The recipe is simple to follow and comes together quickly. Without a doubt, this is a favorite soup. Thank you for all the terrific recipes. I very much enjoy your website and all the great cooking tips and recipes. It is soup season now so I will be making more of your great recipes.
How would kale work in this soup?
It’s amazing I sub kale for the spinach all the time 😉
Any suggestions on reheating?
This is what I did:
I decided to leave the heavy cream out of the big pot and just add it bowl by bowl. I’ve found that this type of soup reheats better on the stove without the cream mixed in during the reheating process.
Just curious for your suggestions! Soup is delicious!!!! I added in some chopped bacon and it was just what it needed!
Can I use milk in place of cream?
Hi Bri! You can expect a slight difference in texture and flavor but it’ll still be tasty all the same! 🙂
My husband went back for thirds!! Loved it!
I don’t follow recipes very well…and it took me 1.5 hours because my homemade broth is frozen…and so on…and so forth.
The major changes that I did were to add mushrooms, quadruple the cream (throw that nutritional analysis OUT the window!), and cut up and quadrupled the spinach.
Tasty good!
Absolutely amazing. My hubby is not a soup fan but after trying this soup he had to call his mom and insist she come over for a bowl! This will be something we make all the time. Thank You for sharing
Totally loved this soup! I am not a soup person and I will be making this again. I added mushrooms and kale would go great. What a great on a cold and windy day! Saving some without the cream to freeze. Thank you!
This recipe makes for a wonderful bowl of soup!!!
This my all time favorite soup. I keep coming back to it time and time again. So good.