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
Scale
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.
