Hearty Italian Sausage and Spinach Soup
There’s something truly comforting about a bowl of Italian Sausage and Spinach Potato Soup it’s rich, flavorful, and ready in just 30 minutes! Loaded with spicy Italian sausage, tender potatoes, and vibrant spinach, this soup is hearty enough for dinner yet light enough to enjoy any time of year. Perfect for cozy nights in, this dish fits right in with your favorite Seasons and Suppers recipes and makes one of the best soup ideas for fall or winter. It’s an easy one-pot soul recipe that turns simple ingredients into something warm, filling, and satisfying.
Italian Sausage and Spinach Potato Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
A cozy, hearty 30-minute soup loaded with spicy Italian sausage, tender potatoes, and fresh spinach perfect for fall, winter, or any comforting weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups baby spinach
- ¼ cup heavy cream
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add Italian sausage and cook 3–5 minutes, breaking it apart as it browns. Drain excess fat if needed.
- Stir in garlic, onion, oregano, basil, and red pepper flakes. Sauté 2–3 minutes until onions are fragrant and translucent. Season lightly with salt and pepper.
- Pour in chicken broth and add the bay leaf. Bring to a gentle boil. Add diced potatoes and cook until fork-tender, about 10 minutes.
- Add baby spinach and cook until wilted, 1–2 minutes. Stir in the heavy cream and simmer 1 minute to warm through. Remove bay leaf.
- Taste and adjust seasoning. Ladle into bowls and serve with grated Parmesan or extra crushed red pepper if desired.
Notes
- Use mild Italian sausage for a less spicy version.
- Substitute kale for spinach for a sturdier green.
- Mash a few potatoes in the pot before adding cream for a thicker soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups baby spinach
- ¼ cup heavy cream
Step-by-Step Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the Italian sausage and cook for about 3–5 minutes, breaking it up with a spoon as it browns. Drain excess fat if necessary.
- Stir in garlic, onion, oregano, basil, and crushed red pepper flakes. Sauté for 2–3 minutes until onions are translucent and fragrant. Season lightly with salt and pepper.
- Pour in the chicken broth and add the bay leaf. Stir well and bring to a gentle boil. Add diced potatoes and cook until fork-tender, about 10 minutes.
- Stir in baby spinach and cook until just wilted, about 1–2 minutes. Add heavy cream, stir to combine, and simmer for another minute until warmed through. Remove the bay leaf.
- Taste and adjust seasoning as needed. Ladle into bowls and serve immediately, topped with grated Parmesan or crushed red pepper if desired.
Pro Tips
Use spicy sausage for extra kick, or mild Italian sausage for a family-friendly version.
Add kale instead of spinach for a heartier green that holds up well in broth.
For a thicker texture, mash a few potato cubes in the pot before adding spinach and cream.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 385 | 20g | 24g | 22g | 3g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
1. Can I make this soup ahead of time?
Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and add a splash of broth or cream to restore the soup’s consistency.
2. Can I freeze Italian Sausage and Spinach Potato Soup?
Definitely! Let it cool completely before freezing. Store in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. What can I serve with this soup?
This soup pairs perfectly with crusty bread, garlic knots, or a fresh side salad. It’s also great with a sprinkle of Parmesan or crushed red pepper flakes for extra flavor.
Conclusion
This Italian Sausage and Spinach Potato Soup is the definition of comfort in a bowl savory, creamy, and brimming with flavor. It’s an ideal fall time soup recipe that’s both wholesome and satisfying. Whether you’re craving something cozy for yourself or cooking for family and friends, this easy soup with sausage is a keeper. Perfect for anyone who loves potato and sausage soup recipes or needs a quick, hearty soul recipe that warms from the inside out.