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
Scale
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
