If you’re searching for a heartwarming bowl that brings together bold flavors and comforting textures, look no further than this Sausage, Potato and Spinach Soup Recipe. It’s an absolute favorite that combines spicy Italian sausage with tender potatoes and fresh spinach in a creamy broth, creating a dish that’s as satisfying as it is delicious. Whether it’s a chilly evening or you just need a cozy meal to lift your spirits, this soup checks all the boxes with its perfect balance of savory, creamy, and fresh notes.
Ingredients You’ll Need
This Sausage, Potato and Spinach Soup Recipe uses a straightforward list of ingredients, each playing a crucial role in building layers of flavor and texture. The sausage adds a spicy kick, potatoes bring heartiness, and the spinach contributes a vibrant freshness. Together, they transform simple pantry staples into a dish bursting with life.
- Olive oil: The base for sautéing, it adds richness and helps develop deep flavors.
- Spicy Italian sausage, casing removed: Provides bold, savory seasoning with a satisfying meatiness.
- Garlic, minced: Adds aromatic warmth and a subtle pungency that enhances every bite.
- Onion, diced: Offers sweetness and texture as it softens during cooking.
- Dried oregano: Infuses a fragrant herbal note reminiscent of traditional Italian kitchens.
- Dried basil: Complements oregano with a slightly sweet and peppery flavor.
- Crushed red pepper flakes (optional): Gives a gentle heat boost for those who love a little extra spice.
- Kosher salt: Essential for bringing out all the flavors.
- Freshly ground black pepper: Adds a final layer of mild heat and complexity.
- Chicken broth: The flavorful liquid that pulls everything together into a comforting soup.
- Bay leaf: Slow-simmered for a subtle earthy depth.
- Red potatoes, diced: Provide creaminess and a satisfying bite when tender.
- Baby spinach: Adds a bright green color and fresh, mild flavor.
- Heavy cream: Rounds out the soup with luscious creaminess and a smooth finish.
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, removing the casing before cooking. As it browns, crumble the sausage with your spoon to ensure even cooking and flavorful bits. Once browned, carefully drain off the excess fat to keep the soup from becoming greasy but don’t worry—you’ve captured plenty of that rich flavor already.
Step 2: Build Aromatics and Spice
Next, stir in the minced garlic, diced onion, dried oregano, dried basil, and optional crushed red pepper flakes. Let these cook gently for 2 to 3 minutes until the onions become translucent. This step releases the aroma and sweetness of the onions while allowing the herbs and garlic to mingle with the sausage, laying the foundation for a deeply satisfying broth.
Step 3: Add Broth and Bay Leaf
Pour in the chicken broth and toss in the bay leaf, then bring everything to a boil. This is when the flavors start melding beautifully, with the bay leaf adding an understated earthiness that simmers into every spoonful. Keep an eye on it and let that bubbling broth promise a comforting meal to come.
Step 4: Simmer the Potatoes
Once boiling, add the diced red potatoes and simmer for about 10 minutes until they’re tender. This step enhances the heartiness of the soup, making it feel substantial enough to be a main course. The potatoes also help thicken the broth just slightly, making every spoonful wonderfully rich.
Step 5: Wilt the Spinach
Stir in the baby spinach and cook for 1 to 2 minutes until it wilts. This quick step adds a fresh, vibrant green color and a mild flavor that brightens the overall dish. The spinach’s tender texture contrasts nicely against the meat and potatoes, adding a wholesome touch.
Step 6: Finish with Cream
Finally, add the heavy cream and heat through for about a minute. This creamy addition rounds out the flavors and gives the broth a silky texture that makes this soup feel truly indulgent without being heavy. Now is a great time to taste and adjust the seasoning with salt and pepper as needed.
Step 7: Serve Hot
Remove the bay leaf before ladling the soup into bowls. Serve piping hot to enjoy the layers of flavor at their best. This Sausage, Potato and Spinach Soup Recipe is sure to warm you from the inside out, with every comforting bite.
How to Serve Sausage, Potato and Spinach Soup Recipe
Garnishes
To elevate your soup experience, consider sprinkling freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, or even a handful of chopped fresh parsley or basil. These garnishes add brightness and a pop of flavor that complements the creamy, savory base wonderfully.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast for dipping, which helps soak up that rich broth. A simple green salad dressed with lemon vinaigrette provides a crisp counterpoint, while roasted vegetables offer an added layer of hearty goodness without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to add a rustic, eye-catching charm to your table. You could also top it with a dollop of sour cream or crème fraîche and a sprinkle of crispy bacon bits for an indulgent finish. Thoughtful presentation turns this humble soup into a memorable dining event.
Make Ahead and Storage
Storing Leftovers
You can store leftover Sausage, Potato and Spinach Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making it a perfect make-ahead meal for busy days.
Freezing
If you want to keep it longer, this soup freezes beautifully. Leave out the heavy cream when freezing and add it fresh when reheating to maintain a smooth texture. Freeze in portions using freezer-safe containers or bags, and it will keep for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally. Add the heavy cream during reheating if you froze it without cream. Avoid boiling vigorously to preserve the soup’s texture and flavor.
FAQs
Can I use turkey sausage instead of spicy Italian sausage?
Absolutely! Turkey sausage works well if you want a leaner option. Just be mindful that the flavor will be milder, so you might want to add a pinch more red pepper flakes or seasoning for that same kick.
Is it possible to make this soup vegetarian?
You can swap the sausage for a plant-based alternative or hearty mushrooms and use vegetable broth instead of chicken broth to create a vegetarian version that’s still rich and flavorful.
Can I substitute the heavy cream with something lighter?
If you prefer a lighter soup, you can replace heavy cream with half-and-half or coconut milk, keeping in mind that this will slightly alter the flavor and texture but still keep it creamy and satisfying.
What type of potatoes are best for this soup?
Red potatoes are ideal because they hold their shape well during cooking and add a subtle sweetness and creamy texture that complements the sausage and spinach perfectly.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in diced carrots, celery, or bell peppers during the onion and garlic step for added color and nutrition without overpowering the classic flavors.
Final Thoughts
This Sausage, Potato and Spinach Soup Recipe is the kind of dish that feels like a warm hug in a bowl. Simple to make and endlessly satisfying, it’s perfect for sharing with loved ones or treating yourself on a cozy night. Give it a try and watch how quickly it becomes a staple in your recipe collection!
Print
Sausage, Potato and Spinach Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Sausage, Potato, and Spinach Soup featuring spicy Italian sausage, tender red potatoes, fresh baby spinach, and a creamy broth infused with garlic, herbs, and a touch of heat. Perfect for a cozy meal that’s easy to prepare on the stovetop.
Ingredients
Soup Base
- 2 tablespoons 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 Liquids and Vegetables
- 6 cups chicken broth
- 1 bay leaf
- 4 medium red potatoes, diced (about 2 cups)
- 3 cups baby spinach
Finishing Touch
- 1/2 cup heavy cream
Instructions
- Brown the sausage: Heat olive oil in a large stockpot over medium heat. Add the spicy Italian sausage, removing it from its casing, and cook until browned, breaking it into crumbles as it cooks. Drain off any excess fat to keep the soup from being greasy.
- Sauté aromatics and spices: Stir in the minced garlic, diced onion, dried oregano, dried basil, and crushed red pepper flakes if using. Cook for 2 to 3 minutes until the onion becomes translucent and fragrant. Season the mixture with kosher salt and freshly ground black pepper according 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 to start building the soup’s flavor base.
- Cook the potatoes: Add the diced red potatoes to the pot and reduce the heat to a simmer. Let the potatoes cook for about 10 minutes or until they are tender when pierced with a fork.
- Incorporate spinach: Stir in the fresh baby spinach and cook for 1 to 2 minutes until the spinach wilts down into the soup, adding vibrant color and nutrition.
- Add cream and finish: Pour in the heavy cream and heat the soup through for about one minute, stirring gently to combine. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve: Remove the bay leaf from the pot and ladle the hot soup into bowls. Serve immediately while warm and comforting.
Notes
- For a milder soup, omit the crushed red pepper flakes or reduce to a pinch.
- You can use turkey sausage or chicken sausage as a leaner alternative.
- Substitute baby kale for baby spinach if preferred; it will add a slightly heartier texture.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a dairy-free option, replace heavy cream with coconut milk or a non-dairy creamer.
