Sausage, Potato and Spinach Soup

Why You’ll Love This Recipe

I enjoy how quickly this soup comes together without sacrificing flavor. The combination of spicy sausage and creamy broth creates a rich, satisfying taste, while the spinach adds freshness. I also like that it’s filling enough to serve as a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage (casing removed)
• 3 cloves garlic (minced)
• 1 onion (diced)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• kosher salt and freshly ground black pepper (to taste)
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes (diced)
• 3 cups baby spinach
• 1/4 cup heavy cream

Directions

I start by heating olive oil in a large pot over medium heat. I add the sausage and cook it until browned, breaking it apart as it cooks, then drain any excess fat.

Next, I stir in the garlic, onion, oregano, basil, and red pepper flakes. I cook everything for a few minutes until the onions become soft and translucent, then season with salt and pepper.

I pour in the chicken broth and add the bay leaf, bringing everything to a boil. Then I add the diced potatoes and let them cook until tender, which takes about 10 minutes.

Once the potatoes are ready, I stir in the spinach and cook just until it wilts. Then I add the heavy cream and let it heat through for about a minute. I taste and adjust the seasoning if needed.

Finally, I serve the soup hot and enjoy it right away.

Servings and Timing

I get about 6 servings from this recipe.
The total time is around 30 minutes, making it perfect for a quick meal.

Variations

I like to switch things up by using mild sausage instead of spicy when I want a gentler flavor. Sometimes I add mushrooms or carrots for extra texture. If I want a lighter version, I reduce the cream or skip it altogether, and the soup still tastes great.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the soup on the stovetop over medium heat or in the microwave. I sometimes add a splash of broth or water if it thickens too much.

FAQs

Can I use a different type of sausage?

Yes, I can use mild, sweet, or even turkey sausage depending on my preference.

Can I freeze this soup?

I can freeze it, but I prefer to do so before adding the cream for the best texture when reheated.

What can I use instead of spinach?

I can substitute kale or Swiss chard, keeping in mind they may need a bit longer to cook.

How do I make it less spicy?

I skip the red pepper flakes and use mild sausage instead of spicy.

Can I make this dairy-free?

Yes, I can leave out the heavy cream or replace it with a dairy-free alternative.

Conclusion

I find this sausage, potato, and spinach soup to be a perfect balance of hearty and comforting. It’s quick to make, full of flavor, and ideal for cozy meals any day of the week.