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Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
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This soup is AMAZING. It’s been my go-to soup since I found this recipe ages ago. I always add extra spinach and extra broth because we always seem to have more “stuff” than broth leftover. This is probably one of my favorite recipes in existence!
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!
what to serve with sausage, potato and spinach soup
Sausage, Potato and Spinach Soup: Frequently Asked Questions
What can I use instead of spicy Italian sausage?
For a milder option, you can go for sweet or mild Italian sausage.
What can I substitute for the spinach?
Kale, cabbage, swiss chard and collard greens are all great subs.
What is heavy cream?
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
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. Label, date and freeze up to 2 months.
Sausage, Potato and Spinach Soup
Yield: 6servings
Prep: 10 minutesminutes
Cook: 20 minutesminutes
Total: 30 minutesminutes
Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
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.
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