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
Scale
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.
