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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How could I make this Whole 30 friendly??? Would full fat coconut milk subbed for the heavy cream work???
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I love to make soup and do so often. My family appreciates my efforts! Of all my home-made soups this soup is THE FAVORITE!! It is easy to make and #damndelicious! Always double the batch!
This is now a family staple. We make it over and over; sometimes with sweet sausage, sometimes spicy, cream no cream, spinach or kale- It’s delicious every time!
This soup is amazing! I don’t always add cream but love it either way.
Trying this tonight!! How much is a serving? I see it’s 6 servings per batch. A cup…more?
Hayli, you would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
This is the BEST – love the rich flavors. I used sweet sausage instead of spicy, and kale instead of spinach. Thanks for such an awesome, easy recipe!
No reason not to give it 5 stars! It taste exactly as expected! (Olive Garden copy cat)
This is a regular in my rotation. It is FANTASTIC. I serve it with some good Southern buttermilk cornbread….DIVINE. Thank you for the recipe!
Absolutely a staple in my house now! So good! I added a bit of paprika instead of the red pepper flakes just to add some zip and color. We really enjoyed it. I always make Chicken and Rice soup on chilly, rainy days. This was a very welcome change. Thank you!
This soup is fantastic. We make it often at our house, especially during the winter months. Very much a comfort food with just the right amount of spicy. I add a little more spinach but that’s just a personal preference.
Love this recipe, even my husband loves it which means it’s definitely a keeper for me!! I’m going to try doubling the meat tonight and omitting the pepper flakes to keep the heat down a bit for the kids!
This is outstanding! I used Hot Turkey Sausage in place of pork sausage. In addition, I added coarsely chopped kale as well as the baby spinach. My husband is not a soup lover but raved about this!
Thank you Chungah!
The Best soup ever! Quick and easy to make. I used a box of frozen spinach, defrosted & squeezed. Similar but better than Olive Gardens Zuppa Toscana. This is my new soup to bring friends!
I love homemade soups. This was one of the best tasting, quick to make and my families favorite to date!
I did add a can of tomato paste for a thicker texture, just a preference of mine. Truly one of my taste buds’ favorites. It was damn delicious.
Love this and make it all the time. Sometimes I add mushrooms
Love this soup!!!! Does it freeze well? I want to make tons of this
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
I have made this a few times and want to make it again for my soon to be daughter in law who is gluten free, but when I am on the link, the ingredient list and directions aren’t showing up. Can you help me out? This was a hit with my family in the past!
My apologies. The website was undergoing a system update earlier today but all recipes have now been restored. Thank you so much for your patience.
It’s only right that after 2 solid years of making this soup that I finally leave a review. It’s truly outstanding. It has all the key components I look for in a recipe, mostly healthy ingredients, simple to throw together, and mighty delicious. Thank you for an incredible recipe that my family has repeatedly enjoyed. About a year ago my Mom came to visit and I made this soup and now she makes it all the time too. Some of my nieces and nephews even call it “Nana’s famous sausage soup.” Like excuse me? It was never hers. Ha! Many thanks!
I made this tonight and omgggggg in love its a new staple. I did add corn and broccoli to mine just to bulk it up a bit and left the sausage in casing and fried it then cut it into coins. And made a rue with the cream to thicken it. Its amazing
Doctored it a little but this is really good. Would’ve been good without the changes.