Sausage, Potato and Spinach Soup Recipe
If you’re looking for a cozy, soul-warming meal that feels like a big hug in a bowl, Sausage, Potato and Spinach Soup is truly unbeatable. This hearty soup offers everything you crave on a chilly night: tender potatoes, flavorful sausage, and vibrant spinach all nestled in a creamy, savory broth. It’s a recipe that’s packed with satisfying flavors and simple enough to become a weeknight staple, yet special enough to serve when you’re sharing dinner with those you love most.
Ingredients You’ll Need
This recipe is built on a handful of simple, everyday ingredients that each play an important role in crafting the flavor and texture of Sausage, Potato and Spinach Soup. Every element – from the richly seasoned sausage to the splash of cream – shines through and creates pure comfort in every bite.
- Italian sausage: Adds robust, savory depth and a touch of spice; choose mild or hot depending on your preference.
- Olive oil: Helps brown the sausage and brings out the best flavor from the vegetables.
- Onion: Lays the aromatic foundation and brings a touch of sweetness as it softens.
- Garlic: Infuses the soup with that irresistible warm and savory aroma we all know and love.
- Chicken broth: Forms the backbone of the soup, providing richness without overpowering the other flavors.
- Water: Keeps the broth light and allows the sausage and vegetables to shine through.
- Potatoes: Turn delightfully creamy and comforting as they simmer in the soup.
- Dried thyme: Brings a gentle, earthy note that pairs perfectly with the potatoes and sausage.
- Dried oregano: Gives the soup an underlying herbal warmth.
- Crushed red pepper flakes: (optional) For just a little extra kick – totally up to you!
- Fresh spinach: Adds a burst of color and fresh flavor; wilts beautifully in the hot broth.
- Heavy cream: Swirls in just enough richness for a luscious, velvety finish.
- Salt and pepper: Essential for balancing and brightening all the flavors.
How to Make Sausage, Potato and Spinach Soup
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the Italian sausage, breaking it up with a spoon. Sauté until it’s nicely browned and cooked through, which takes about five minutes. Use a slotted spoon to transfer the sausage to a plate, but don’t forget to leave a bit of that flavorful sausage fat behind for the next step!
Step 2: Sauté Onion and Garlic
Add the chopped onion to the pot. Let it soften for about three minutes until it turns translucent and fragrant. Next, toss in the minced garlic and cook for half a minute. The combination of onion and garlic is the secret to that inviting aroma that will have everyone wandering into the kitchen.
Step 3: Add Liquids and Simmer Potatoes
Pour in the chicken broth and water, scraping up any tasty brown bits from the bottom of the pot. Stir in the diced potatoes, thyme, oregano, and, if you want some heat, the crushed red pepper flakes. Bring everything to a boil, then turn down the heat so it gently simmers. Let the potatoes cook for about 15 minutes, or until they’re soft enough to easily pierce with a fork.
Step 4: Return Sausage and Wilt Spinach
Return the cooked sausage to the pot, then add the roughly chopped fresh spinach. Let it simmer for just two minutes, giving the greens time to wilt beautifully and become tender. The spinach adds color and a touch of earthiness, making Sausage, Potato and Spinach Soup both flavorful and vibrant.
Step 5: Finish with Cream and Season
Lower the heat, then gently stir in the heavy cream. Watch as it swirls into the broth, turning everything wonderfully creamy. Taste, then season with salt and freshly ground black pepper to bring all the flavors together. Serve the soup piping hot – and get ready for a seriously comforting meal.
How to Serve Sausage, Potato and Spinach Soup
Garnishes
A sprinkling of fresh grated Parmesan cheese or a crack of black pepper on top is absolute perfection. You can also scatter a few extra red pepper flakes or a spoonful of chopped fresh herbs like parsley or basil to add vibrant color and a pop of freshness just before serving.
Side Dishes
This hearty soup practically begs for a side of warm, crusty bread or a toasted baguette – absolutely ideal for soaking up every drop of the creamy broth. A simple green salad with a bright vinaigrette balances out the richness, making for a wonderfully rounded meal.
Creative Ways to Present
If you’re entertaining, ladle the Sausage, Potato and Spinach Soup into rustic soup crocks or wide shallow bowls so the vibrant greens and golden potatoes are on full display. For an extra-special touch, serve with breadsticks or homemade croutons nestled right in the bowl, or tuck parmesan crisps along the rim for a restaurant-worthy flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply let the soup cool to room temperature, then store it in an airtight container in the refrigerator. Sausage, Potato and Spinach Soup keeps well for up to three days and is just as comforting when reheated for lunch or another dinner.
Freezing
This soup also freezes beautifully, making it a smart choice for meal prepping. Just ladle cooled soup (preferably without the spinach or cream for best texture) into freezer-safe containers. Thaw overnight in the fridge and add fresh spinach and cream as you reheat for the best flavor and appearance.
Reheating
To reheat, pour the soup back into a pot and warm gently over medium heat, stirring occasionally. Be careful not to boil it so the cream remains silky smooth. Alternatively, the microwave works for individual servings – just heat in 30-second bursts and stir well between intervals.
FAQs
Can I make Sausage, Potato and Spinach Soup dairy-free?
Absolutely! You can skip the heavy cream entirely, or swap in a non-dairy alternative like oat milk or coconut cream. The soup will still be hearty and flavorful, just with a lighter, brothier consistency.
What’s the best type of sausage for this soup?
Italian sausage brings a robust flavor but feel free to use chicken or turkey sausage for a lighter option. If you like things spicy, hot Italian sausage adds a wonderful extra kick.
Can I substitute kale for spinach?
Yes, kale works perfectly in Sausage, Potato and Spinach Soup. Give it a little extra time to simmer until it’s tender and pleasantly wilted. Other tender greens, like Swiss chard, can also work well here.
Can I prepare this soup in advance for a party?
Definitely! The flavors only deepen with a little time. You can make the soup the day before, store it in the fridge, then reheat gently and stir in the spinach and cream just before serving for the freshest taste and color.
How do I make the soup thicker?
If you’d like a thicker consistency, use a potato masher to gently break up a few potatoes right in the pot before adding the cream. This releases starch and thickens the broth naturally, no flour required.
Final Thoughts
If you’re on the hunt for a cozy, satisfying meal that brings a little joy to any night of the week, this Sausage, Potato and Spinach Soup is the answer. With its crave-worthy flavors and welcoming warmth, I hope you’ll try it soon and share its comfort with family or friends. Happy cooking!
Print
Sausage, Potato and Spinach Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Warm up on a chilly day with this hearty and flavorful Sausage, Potato, and Spinach Soup. Creamy and satisfying, this soup is packed with Italian sausage, tender potatoes, and nutritious spinach in a savory broth.
Ingredients
Italian Sausage:
1 lb, casings removed
Olive Oil:
1 tbsp
Onion:
1 medium, chopped
Garlic:
3 cloves, minced
Chicken Broth:
4 cups
Water:
2 cups
Potatoes:
1 lb, diced
Dried Thyme:
1/2 tsp
Dried Oregano:
1/2 tsp
Crushed Red Pepper Flakes (optional):
1/4 tsp
Spinach:
3 cups, roughly chopped
Heavy Cream:
1/2 cup
Salt and Pepper:
to taste
Instructions
- Cook Sausage: In a large pot, brown sausage in olive oil. Remove and set aside.
- Sauté Aromatics: Sauté onion, then add garlic.
- Add Ingredients: Pour in broth, water, potatoes, herbs, and red pepper flakes. Simmer until potatoes are tender.
- Finish Soup: Return sausage, add spinach, cook until wilted. Stir in cream, season, and serve.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Kale can be used instead of spinach for a different flavor.
- Enjoy with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg
