If you are craving something hearty, comforting, and packed with flavor, this Sausage, Potato and Spinach Soup Recipe is exactly what you need. Imagine tender red potatoes, savory spicy sausage, and vibrant baby spinach all simmered together in a rich broth with just the right touch of creaminess. This soup is a beautiful balance of textures and tastes that warms you from the inside out, perfect for busy weeknights or cozy weekends. It’s straightforward to make, yet it offers a delicious, homey charm that feels like a warm hug in a bowl.
Ingredients You’ll Need
This recipe shines because of its simplicity and the quality of each ingredient. Every element, from the spicy Italian sausage to the fresh baby spinach, plays a key role in bringing this Sausage, Potato and Spinach Soup Recipe to life with vibrant color, flavor, and texture.
- Olive oil: A perfect base for sautéing that adds subtle richness and depth.
- Spicy Italian sausage, casing removed: The heart of the soup, providing bold, savory flavor and a satisfying bite.
- Garlic, minced: Adds a fragrant aroma and a punch of warmth with every spoonful.
- Onion, diced: Brings natural sweetness and complexity as it softens in the pot.
- Dried oregano: Offers a classic Mediterranean herbal note that brightens the broth.
- Dried basil: Supports the oregano with a hint of sweet and peppery flavor.
- Crushed red pepper flakes (optional): For those who love a little extra kick to complement the sausage’s spice.
- Kosher salt: Essential for balancing and enhancing all the flavors.
- Freshly ground black pepper: Provides a subtle heat and aromatic finish.
- Chicken broth: Forms the hearty, flavorful base that pulls the soup together.
- Bay leaf: Adds an earthy, slightly floral backdrop to the broth.
- Red potatoes, diced: Give the soup body and a creamy, tender bite when cooked.
- Baby spinach: Brings freshness, vibrant green color, and a mild, leafy flavor.
- Heavy cream: Finishes the soup with luxurious creaminess for a comforting texture.
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, breaking it apart as it cooks. Let it brown nicely to develop deep, savory flavor. Once browned, drain any excess fat to prevent the soup from becoming greasy while keeping the sausage’s rich taste.
Step 2: Sauté the Aromatics
Next, toss in the minced garlic, diced onion, dried oregano, basil, and a pinch of crushed red pepper flakes if you like it spicy. Cook for 2 to 3 minutes until the onions turn translucent and everything smells wonderfully fragrant. Season with kosher salt and freshly ground black pepper to enhance the cooking base.
Step 3: Add Broth and Bay Leaf
Pour in the chicken broth and drop in a bay leaf. Bring the mixture to a boil, which helps all the flavors meld while setting up a tasty soup foundation.
Step 4: Cook the Potatoes
Add the diced red potatoes and let them simmer until just tender, about 10 minutes. The potatoes soften perfectly in the seasoned broth, thickening the soup and adding satisfying heartiness.
Step 5: Wilt the Spinach
Stir in the baby spinach and cook for 1 to 2 minutes until it wilts down, brightening the soup with fresh color and a burst of nutrients. The spinach also adds a lovely mild flavor that complements the spiced sausage.
Step 6: Add Cream and Finish
Pour in the heavy cream and stir to combine, letting the soup heat through for about a minute. This final touch creates a velvety mouthfeel and softens the edges of the savory broth. Taste and adjust seasoning if needed before removing the bay leaf.
How to Serve Sausage, Potato and Spinach Soup Recipe
Garnishes
To elevate your bowl, try sprinkling freshly grated Parmesan or a handful of chopped fresh parsley on top. A swirl of extra heavy cream or a pinch of cracked black pepper adds beautiful contrast and richness that makes every bite feel special.
Side Dishes
This soup pairs delightfully with crusty bread or garlic knots, perfect for dipping into the creamy broth. A simple green salad with a tangy vinaigrette can also bring freshness that balances the robust flavors.
Creative Ways to Present
Serve your soup in rustic bread bowls for a charming, edible twist that’s sure to impress. Alternatively, offering individual soup cups alongside a cheese board creates a cozy, inviting experience for friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup to airtight containers and store in the refrigerator for up to 3 days. This soup tends to deepen in flavor overnight, making leftovers even more delicious.
Freezing
You can freeze this Sausage, Potato and Spinach Soup Recipe in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Be sure to leave some space at the top to allow for expansion and thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Since cream can sometimes separate when reheated too quickly, warming slowly helps maintain that creamy texture. Add a splash of broth or cream if the soup seems too thick.
FAQs
Can I use a different type of sausage?
Absolutely! While spicy Italian sausage adds great flavor and heat, you can substitute sweet sausage, chicken sausage, or even a vegetarian sausage to suit your tastes or dietary needs.
Is it possible to make this soup dairy-free?
Yes! Simply omit the heavy cream or replace it with a plant-based alternative like coconut cream or cashew cream. The soup will still be delicious, just slightly lighter in texture.
Can I add other vegetables to the soup?
Definitely! Chopped carrots, celery, or even kale can be added along with the potatoes or spinach. These veggies will enhance the nutrition and bulk up the soup.
What type of potatoes work best?
Red potatoes are ideal because they hold their shape well when cooked. Yukon Gold potatoes are another great option for creamy texture without falling apart.
How spicy is this soup?
The spice level is moderate if you include the crushed red pepper flakes and use spicy Italian sausage. You can adjust the heat by omitting the pepper flakes or opting for a milder sausage if you prefer it gentler.
Final Thoughts
This Sausage, Potato and Spinach Soup Recipe is truly a kitchen winner—simple to make, wonderfully flavorful, and satisfying in every way. Whether you’re feeding a crowd or looking for a quick, comforting meal, this soup hits all the right notes. Give it a try, and I promise it will become one of your favorite go-to recipes for chilly evenings or anytime you want a bowl of comfort and cheer.
Print
Sausage, Potato and Spinach Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This hearty Sausage, Potato, and Spinach Soup is a comforting and flavorful meal perfect for any day. Combining spicy Italian sausage, tender red potatoes, fresh spinach, and a creamy broth, this soup delivers warmth and richness in every spoonful. Ready in just 30 minutes, it makes a quick and satisfying option for lunch or dinner.
Ingredients
Sausage and Aromatics
- 1 tablespoon olive oil
- 1 pound 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)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Soup Base
- 6 cups chicken broth
- 1 bay leaf
- 4 medium red potatoes, diced (about 2 cups)
Greens and Cream
- 4 cups baby spinach
- 1/2 cup heavy cream
Instructions
- Brown the Sausage: Heat olive oil in a large stockpot over medium heat. Add the spicy Italian sausage and cook until browned, using a spoon to crumble it as it cooks. Once cooked, drain any excess fat from the pot.
- Sauté Aromatics: Add the minced garlic, diced onion, dried oregano, dried basil, and crushed red pepper flakes (if using) to the pot. Cook for 2–3 minutes until the onions are translucent and fragrant. Season with kosher salt and freshly ground black pepper to taste.
- Add Broth and Bay Leaf: Pour in the chicken broth and add the bay leaf. Increase the heat and bring the mixture to a boil.
- Cook Potatoes: Stir in the diced red potatoes. Reduce the heat and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Spinach: Stir in the baby spinach and cook for 1–2 minutes, just until the spinach wilts and brightens in color.
- Finish with Cream: Pour in the heavy cream and stir to combine. Heat through for about 1 minute, then adjust the seasoning with additional salt and pepper if needed.
- Serve: Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy this comforting dish.
Notes
- For a milder flavor, substitute the spicy Italian sausage with sweet Italian sausage or turkey sausage.
- You can swap red potatoes with Yukon Gold potatoes for a slightly different texture.
- Optional crushed red pepper flakes add heat but can be omitted for a milder soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy milk thickened with a bit of flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
