Sausage, Potato and Spinach Soup
Hearty soup loaded with savory sausage, tender potatoes, and fresh spinach in a rich, creamy broth. A cozy and satisfying meal in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten-Free
Ingredients
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
Instructions
Cook the sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook for 3–5 minutes until browned, breaking it apart as it cooks. Drain excess fat if needed.
Sauté aromatics:
Add garlic, onion, oregano, basil, and red pepper flakes. Cook for 2–3 minutes until onions are soft and translucent. Season with salt and pepper.
Add broth and potatoes:
Pour in chicken broth and add bay leaf. Bring to a boil, then add diced potatoes. Cook for about 10 minutes until potatoes are tender.
Add spinach and cream:
Stir in spinach and cook for 1–2 minutes until wilted. Add heavy cream and heat through for about 1 minute.
Serve:
Remove bay leaf, adjust seasoning if needed, and serve hot.
Notes
Use mild sausage if you prefer less heat.
Substitute kale for spinach for a heartier texture.
For a lighter version, swap heavy cream with half-and-half or milk.
This soup thickens slightly as it sits—add broth when reheating if needed.
Find it online: https://www.cookingbyness.blog/sausage-potato-and-spinach-soup/