Sausage, Potato and Spinach Soup

Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

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!

Sausage, Potato and Spinach Soup

Yield: 6 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!

5 stars (155 ratings)

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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

• Dutch Oven

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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