If you’re searching for a truly soul-satisfying meal that warms up the chilliest evenings, look no further than Italian Sausage Potato Soup with Carrots & Spinach. This soup is seriously the perfect marriage of savory sausage, tender potatoes, sweet carrots, and a pop of fresh spinach — all bobbing in a creamy, herby broth. It’s as hearty as it is wholesome, delivering deep flavor and vibrant color with every spoonful. Whether you need something cozy for busy weeknights or want to spoil your friends with comforting food, this recipe is about to become a staple in your kitchen.

Italian Sausage Potato Soup with Carrots & Spinach Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about building big flavor from simple, honest ingredients. Each addition brings a specific note — from the spicy-sweet sausage to the delicate spinach — so don’t skip anything if you’re aiming for soup perfection.

Olive oil: Adds richness and helps develop flavor right from the start when browning the sausage.
Italian sausage (mild or spicy): Choose your heat level, but either way you’ll get tons of flavor and satisfying protein.
Yellow onion: Provides a gentle sweetness and depth as the base of the soup.
Garlic: Aromatic and essential for giving this dish that classic, craveable Italian flair.
Carrots: Add a lovely sweetness and a dash of vibrant orange color to your bowl.
Yukon gold or russet potatoes: These make the soup hearty and luscious, soaking up all the tasty broth.
Chicken broth: Infuses the whole pot with a savory backbone and keeps everything wonderfully moist.
Dried Italian seasoning: A balance of herbs that makes the soup aromatic and unmistakably Italian-inspired.
Salt and black pepper: Essential for bringing all the ingredients into perfect harmony.
Bay leaf: A subtle yet magical background note that ties everything together.
Fresh spinach: Wilts into silky ribbons for a boost of nutrition and gorgeous green color.
Heavy cream (optional): Swirling this in at the end makes the soup ultra-creamy and extra luxurious.
Grated Parmesan (optional): A final flourish of salty, nutty flavor that’s perfect for sprinkling on top.

How to Make Italian Sausage Potato Soup with Carrots & Spinach

Step 1: Brown the Sausage

In a large soup pot, heat the olive oil over medium heat. Add the Italian sausage (casings removed) and cook, using a wooden spoon to break it into crumbles. Let it brown thoroughly, as those golden bits are pure flavor. If there’s extra fat once it’s cooked, carefully drain it away so your soup doesn’t become greasy.

Step 2: Add Aromatics

Toss in the diced onion and minced garlic, stirring for about 2–3 minutes until everything smells inviting and the onion turns soft and translucent. These aromatics build the backbone of flavor for your Italian Sausage Potato Soup with Carrots & Spinach.

Step 3: Sauté Carrots and Potatoes

Add the sliced carrots and diced potatoes straight into the pot. Let them mingle and cook for another 5 minutes, stirring occasionally. This layering of flavor means every bite of vegetable will soak up a bit of sausage goodness.

Step 4: Simmer with Broth and Seasonings

Pour in the chicken broth, then add the Italian seasoning, salt, black pepper, and bay leaf. Give everything a good stir, bring it up to a gentle boil, then reduce the heat to let it simmer. In about 20–25 minutes, your potatoes will be fork-tender and the soup will be extra aromatic.

Step 5: Finish with Spinach and Cream

Pluck out the bay leaf. Next, stir in the chopped spinach and, if you want plenty of creaminess, the heavy cream. Simmer for another 3–4 minutes, just until the spinach wilts and the soup takes on a rich, dreamy appearance. Taste and adjust the seasoning if you like, then serve hot with plenty of grated Parmesan if you feel indulgent!

How to Serve Italian Sausage Potato Soup with Carrots & Spinach

Garnishes

For the best finishing touch, try a generous snowfall of grated Parmesan, some extra fresh cracked black pepper, and maybe even a handful of chopped fresh parsley. The cheese melts luxuriously into the soup, while the herbs add a burst of color and brightness.

Side Dishes

This soup makes an impressive meal on its own, but if you’d like to round things out, a crusty hunk of Italian bread or garlicky breadsticks are dreamy for dunking. For something lighter, try pairing with a crisp green salad tossed in a simple vinaigrette to balance the hearty flavors of Italian Sausage Potato Soup with Carrots & Spinach.

Creative Ways to Present

If you’re entertaining, ladle the soup into big, rustic bowls and top each serving with a swirl of cream and a scattering of crispy croutons. You could also serve the soup in small mugs for a cozy appetizer at a dinner party — guests will love sipping and mingling at the same time!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Italian Sausage Potato Soup with Carrots & Spinach to airtight containers. It keeps beautifully in the refrigerator for up to four days, and the flavors only deepen as it sits. Just make sure to leave off the final Parmesan garnish until serving.

Freezing

This soup is fantastic for freezing, as long as you skip the cream before freezing (add it fresh when reheating for best texture). Spoon the cooled soup into freezer-friendly bags or containers, leaving a little room for expansion. It’ll last for up to three months, making weeknight dinners a snap!

Reheating

You can gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally until hot. If you froze the soup, thaw it overnight in the fridge, then reheat and add the cream at the end. If the soup looks especially thick, add a splash of broth or water to restore its silky texture.

FAQs

Can I use kale instead of spinach?

Absolutely! If you have kale on hand or just prefer its heartier texture, it fits right in. Simply remove the tough stems and chop the kale into bite-size pieces, then add it to the soup a few minutes earlier than you would spinach so it softens nicely.

Is this soup spicy?

That depends on the sausage you choose! Using mild Italian sausage gives the soup gentle warmth, while spicy sausage turns up the heat. You can always customize by adding a pinch of red pepper flakes if you want a little extra kick.

How can I make this dairy-free?

It’s super simple: just leave out the heavy cream or substitute with your favorite unsweetened dairy-free alternative, like coconut cream or oat milk. Skip the Parmesan topping, or use a vegan parmesan for a similar finish.

What potatoes are best for this recipe?

Both Yukon gold and russet potatoes work beautifully in Italian Sausage Potato Soup with Carrots & Spinach. Yukon golds give you a creamy texture and subtle sweetness, while russets break down a bit more for a thicker, stick-to-your-ribs consistency.

Can I prepare this soup in advance?

Yes, and in fact this is a great make-ahead recipe. Prepare the soup as directed (minus the cream if you plan to freeze it), store it in the fridge or freezer, and then reheat and finish with the cream and spinach right before serving for ultimate freshness.

Final Thoughts

When you serve a bowl of Italian Sausage Potato Soup with Carrots & Spinach, you’re sharing pure comfort in a bowl. It’s simple, colorful, and so satisfying — everything you want in a crowd-pleasing meal. I can’t wait for you to treat yourself and your loved ones to this cozy favorite. Give it a try, and let it fill your kitchen with warmth and joy!

Italian Sausage Potato Soup with Carrots & Spinach Recipe

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4.6 from 24 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Italian Sausage Potato Soup is a comforting and flavorful dish loaded with savory sausage, tender potatoes, carrots, and spinach in a creamy broth.

Ingredients

Scale

Main:

1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
1 ½ pounds Yukon gold or russet potatoes, peeled and diced
6 cups chicken broth
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
3 cups fresh spinach, roughly chopped
½ cup heavy cream (optional)

Optional for Serving:

Grated Parmesan

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Instructions

Heat olive oil: In a large pot over medium heat, add olive oil.
Brown sausage: Add Italian sausage, breaking it into crumbles and cook until browned. Drain excess fat if needed.
Sauté aromatics: Add onion and garlic, sauté until fragrant.
Add vegetables: Stir in carrots and potatoes, cook for 5 minutes.
Cook soup: Pour in chicken broth, add seasoning and bay leaf. Simmer for 20–25 minutes until potatoes are tender.
Finish soup: Remove bay leaf, add spinach and cream if using. Cook for a few more minutes until spinach wilts and soup is creamy.
Serve: Adjust seasoning, serve hot topped with Parmesan if desired.

Notes

For a lighter version, omit the cream or use a dairy-free alternative.
Kale can be used instead of spinach.
This soup stores well in the fridge for up to 4 days and can be frozen without the cream added.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American