If you crave a bowl of comfort that wraps you in warmth and flavor, look no further than this Sausage, Potato and Spinach Soup Recipe. It’s a deliciously hearty yet fresh soup that brings together savory spicy Italian sausage, tender diced potatoes, and vibrant baby spinach all simmered in a creamy broth. This recipe is perfect for busy weeknights or cozy weekends, delivering layers of taste and texture in every spoonful. Trust me, once you try this soup, it’ll quickly become one of your favorite go-to meals.
Ingredients You’ll Need
The beauty of this Sausage, Potato and Spinach Soup Recipe lies in its straightforward, accessible ingredients, each playing a vital role in building a symphony of flavors and textures. From the spicy sausage bringing depth and richness to the fresh spinach adding that perfect pop of color and nutrition, every component counts.
- Olive oil: Used for sautéing, it adds a subtle fruity richness and helps meld the flavors together.
- Spicy Italian sausage, casing removed: The heart of the dish, offering savory, slightly spicy notes and plenty of meaty goodness.
- Garlic, minced: Infuses the soup with aromatic warmth and a subtle punch.
- Onion, diced: Provides a natural sweetness and base flavor that balances the spice.
- Dried oregano: Brings an earthy, herbaceous layer that complements the sausage perfectly.
- Dried basil: Adds fresh, slightly sweet fragrance that brightens up the soup.
- Crushed red pepper flakes (optional): A little extra heat for those who enjoy a spicier kick.
- Kosher salt: Enhances and rounds out all the flavors.
- Freshly ground black pepper: Adds a mild sharpness and warmth.
- Chicken broth: The flavorful liquid base that brings everything together.
- Bay leaf: Imparts subtle, aromatic depth to the broth.
- Red potatoes, diced: Tender and hearty, they give body and comforting texture to the soup.
- Baby spinach: Wilts down to add nutrition, vibrant green color, and freshness.
- Heavy cream: Just a splash for a luxuriously creamy, silky finish without weighing the soup down.
How to Make Sausage, Potato and Spinach Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large stockpot over medium heat. Add the spicy Italian sausage after removing its casing. Cook it thoroughly, breaking it apart with a wooden spoon until it browns beautifully and releases its savory aroma. Once browned, drain any excess fat to keep the soup rich but not greasy.
Step 2: Build the Aromatics
Now, stir in the minced garlic, diced onion, dried oregano, basil, and if you like, crushed red pepper flakes for an extra pop of spice. Cook this fragrant mixture for 2 to 3 minutes until the onions turn translucent and soft, stirring frequently to prevent sticking. Season the mix gently with kosher salt and freshly ground black pepper to bring the flavors together.
Step 3: Add Broth and Bay Leaf
Pour in the chicken broth, then tuck in the bay leaf. Bring this to a gentle boil. The broth will start to soak up all the wonderful flavors from the sausage and herbs, creating a robust base for our soup.
Step 4: Cook the Potatoes
Once boiling, add diced red potatoes to the stockpot. Let them cook, uncovered, until they are fork-tender, about 10 minutes. These potatoes become wonderfully soft but hold their shape, contributing hearty substance to every spoonful.
Step 5: Add Spinach
Stir in the baby spinach leaves and watch them wilt within just a minute or two. This step adds a delightful freshness and a gorgeous green color that makes your soup both wholesome and appealing.
Step 6: Finish with Cream
Lower the heat and pour in the heavy cream, stirring gently to combine. Heat through for about one minute, allowing the soup to take on a velvety, creamy texture. Taste and adjust salt or pepper if needed before removing the bay leaf.
Step 7: Serve Hot and Enjoy
Now your Sausage, Potato and Spinach Soup Recipe is ready to serve hot. Ladle it into bowls and prepare to indulge in its comforting embrace.
How to Serve Sausage, Potato and Spinach Soup Recipe
Garnishes
A simple sprinkle of freshly grated Parmesan cheese or a few croutons add a lovely crunch and an umami boost. Some fresh chopped parsley or a twist of lemon zest works wonders to brighten the dish just before serving.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic breadsticks to soak up all the creamy goodness. A crisp green salad with a zingy vinaigrette offers a refreshing contrast that balances the richness perfectly.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bread bowls to impress your guests with both taste and presentation. Garnish with a swirl of extra cream and a drizzle of olive oil for an elegant touch. You can also top it with a dollop of sour cream or a few toasted pine nuts for added texture.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let it cool to room temperature before transferring to airtight containers. Stored in the refrigerator, the flavors will deepen overnight and it should stay fresh for up to 3 days.
Freezing
This Sausage, Potato and Spinach Soup Recipe freezes exceptionally well. Place cooled soup in freezer-safe containers or bags, leaving some space for expansion. It can be kept frozen for up to 3 months without sacrificing taste or texture.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen. Warm it on the stove over medium heat with gentle stirring to prevent cream separation. Add a splash of broth or water if it seems too thick, and adjust seasoning as needed to refresh the flavors.
FAQs
Can I use turkey or chicken sausage instead of spicy Italian sausage?
Absolutely! Turkey or chicken sausage can be great leaner alternatives. Just make sure they are well seasoned, as the spicy Italian sausage adds a distinct bold flavor that defines this soup.
Is it necessary to use heavy cream? Can I substitute it?
You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the soup won’t be quite as rich or creamy. For a dairy-free option, coconut cream can work, though it will change the flavor slightly.
Can I leave out the crushed red pepper flakes?
Definitely. The crushed red pepper flakes are optional and only add a little heat. If you prefer mild soups, just omit them and the recipe will still be delicious.
How can I make this soup vegetarian?
To make a vegetarian version of the Sausage, Potato and Spinach Soup Recipe, swap the sausage for plant-based sausage or sauté hearty mushrooms for a similar texture. Use vegetable broth instead of chicken broth for a fully vegetarian meal.
What type of potatoes work best in this soup?
Red potatoes are ideal because they hold their shape well when cooked, giving you that nice tender bite instead of falling apart. Yukon Gold potatoes are another great option if red potatoes aren’t available.
Final Thoughts
This Sausage, Potato and Spinach Soup Recipe is a true crowd-pleaser that blends comfort food goodness with vibrant, fresh ingredients. It’s simple, satisfying, and bursting with flavor — exactly what you want in a homemade soup. I can’t encourage you enough to try making it yourself and watch it become a new favorite in your kitchen rotation. Warm bowls and happy hearts guaranteed!
Print
Sausage, Potato and Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting sausage, potato, and spinach soup that combines spicy Italian sausage with tender red potatoes and fresh baby spinach in a creamy, flavorful broth. Perfect for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 8 ounces spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 cups chicken broth
- 1 bay leaf
Vegetables
- 2 cups red potatoes, diced
- 3 cups baby spinach
Finishing
- 1/2 cup heavy cream
Instructions
- Cook the sausage: Heat olive oil in a large stockpot over medium heat. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat from the pot.
- Sauté aromatics and spices: Stir in minced garlic, diced onion, dried oregano, dried basil, and crushed red pepper flakes if using. Cook for 2–3 minutes until the onions are translucent and fragrant. Season with kosher salt and black pepper.
- Add broth and bay leaf: Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil over medium-high heat.
- Cook the potatoes: Add the diced red potatoes to the boiling broth. Reduce heat slightly and simmer until the potatoes are tender, about 10 minutes.
- Add spinach: Stir in the baby spinach and cook for 1–2 minutes until wilted and incorporated into the soup.
- Finish with cream: Pour in the heavy cream and heat through for about 1 minute. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy hot.
Notes
- For a spicier soup, increase the crushed red pepper flakes or use a hotter sausage variety.
- Red potatoes hold their shape well in soups, but feel free to substitute Yukon Gold potatoes if preferred.
- Do not overcook the spinach; it should just wilt to preserve texture and color.
- The soup can be made a day ahead and reheated; add additional broth or cream if it thickens too much.
- This recipe can be made gluten-free by ensuring the sausage and broth used are gluten-free.
