If you’re craving a warm, comforting meal that feels like a big hug in a bowl, you’ve got to try this Sausage, Potato and Spinach Soup Recipe. It’s loaded with savory Italian sausage, tender baby Yukon gold potatoes, and a vibrant touch of fresh spinach, all swimming in a creamy broth. This soup perfectly balances hearty flavors and fresh greens, making it a go-to for busy weeknights or cozy weekend dinners alike. It’s quick to whip up but delivers layers of taste that keep you coming back for more.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this Sausage, Potato and Spinach Soup Recipe shine. Each component adds its own flair — from the rich sausage that brings depth and spice, to the potatoes offering a velvety texture, and the spinach that enlivens the soup with bright color and nutrition.
- Olive oil: A tablespoon to start the base with gentle, fruity richness.
- Italian sausage (1 pound): Choose mild or spicy depending on your heat preference; this is the star protein that flavors everything.
- Yellow onion (1 small, diced): Adds sweet, aromatic notes when sautéed.
- Garlic (2 cloves, minced): Packs a punch of savory warmth that wakes up the soup.
- Baby Yukon gold potatoes (4 cups, diced): Their creamy texture makes every spoonful comforting.
- Chicken broth (5 cups): The flavorful liquid that ties all ingredients together perfectly.
- Heavy cream (1 cup): Brings luscious creaminess and smooth body to the soup.
- Fresh spinach (4 cups, roughly chopped): Adds a fresh, earthy bite and gorgeous green color.
- Dried thyme (½ teaspoon): Offers subtle herbal notes enhancing complexity.
- Crushed red pepper flakes (¼ teaspoon, optional): For just a hint of smokey heat if you like.
- Salt and pepper: To season and balance all the flavors.
How to Make Sausage, Potato and Spinach Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with your spoon as it cooks. Browning this meat fully creates a wonderful depth of flavor that forms the heart of this soup. When cooked through, drain any excess grease to keep the soup from becoming greasy.
Step 2: Sauté Onion and Garlic
Next, toss in the diced onion and minced garlic with the sausage. Sauté them together for about 3 to 4 minutes until the onions soften and become fragrant. This step builds a savory foundation that enhances every other ingredient’s taste.
Step 3: Add Potatoes, Broth, and Seasonings
Now it’s time for the bulk of the soup! Stir in the diced Yukon gold potatoes, chicken broth, dried thyme, and crushed red pepper flakes if you’re using them. Bring the pot to a boil, then lower the heat and let it simmer gently. Simmer for about 12 to 15 minutes until the potatoes are tender when poked with a fork.
Step 4: Stir in Cream and Spinach
Once your potatoes are perfectly tender, lower the heat slightly and mix in the heavy cream along with the fresh spinach. Let it simmer for 2 to 3 minutes until the spinach wilts and integrates beautifully into the creamy soup base. This final step adds a silky texture and fresh green pop that makes the soup vibrant and inviting.
Step 5: Season to Taste and Serve
Give your soup a final taste, then add salt and pepper as needed. Those finishing touches pull all the flavors into perfect harmony. Serve your Sausage, Potato and Spinach Soup Recipe hot, ideally with some crusty bread to scoop up every delicious bite.
How to Serve Sausage, Potato and Spinach Soup Recipe
Garnishes
Elevate your soup by sprinkling freshly grated Parmesan cheese on top or adding a drizzle of good olive oil. A few torn basil leaves or extra cracked black pepper also work wonders. These garnishes add layers of aroma and flavor that feel extra special.
Side Dishes
Because this soup is filling yet fresh, it pairs beautifully with a crisp green salad or a simple roasted vegetable medley. Crusty artisan bread or garlic knots are perfect for dipping and soaking up every creamy spoonful.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy vibe or mason jars if you’re bringing it to a casual gathering. You can even ladle it into bread bowls for a fun, edible presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Sausage, Potato and Spinach Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen as it rests, making the next-day taste even better.
Freezing
If you want to save some for later, freeze the soup in portion-sized containers. Just be sure to leave some space at the top for expansion, and avoid freezing with cream if you prefer the smoothest texture (add cream fresh when reheating).
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth to loosen it up. Add fresh spinach last minute if you prefer it a bit more vibrant when served.
FAQs
Can I use ground turkey or chicken instead of Italian sausage?
Absolutely! Ground turkey or chicken will work but may result in a milder flavor. You can boost the seasoning with additional herbs or a bit of smoked paprika to mimic that savory richness.
Is this soup gluten-free?
Yes, the Sausage, Potato and Spinach Soup Recipe as written is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make this soup dairy-free?
For a dairy-free version, swap the heavy cream with unsweetened coconut milk or a creamy plant-based alternative. This will still give you that beautiful creaminess without dairy.
What’s the best potato for this soup?
Baby Yukon gold potatoes are ideal because they hold their shape well and offer a buttery flavor and creamy texture that works so beautifully in this soup.
How spicy is this soup if I include red pepper flakes?
The crushed red pepper flakes add a gentle warmth—not overpowering but a nice little kick that balances the richness. You can always adjust the amount or omit it if you prefer milder flavors.
Final Thoughts
Making this Sausage, Potato and Spinach Soup Recipe is like inviting comfort and simplicity into your kitchen without compromising on flavor. It’s a dish that warms the soul, pleases the palate, and is surprisingly easy to prepare. I hope you enjoy every spoonful as much as I do and find yourself reaching for this recipe often when you want a hearty, wholesome meal that feels like home.
Print
Sausage, Potato and Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Sausage, Potato, and Spinach Soup combines savory Italian sausage, tender Yukon gold potatoes, and fresh spinach in a creamy broth flavored with garlic, onion, and herbs. Perfect for a cozy weeknight meal, this hearty soup is easy to prepare on the stovetop and can be adapted for dietary preferences.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups baby Yukon gold potatoes, diced (about 1-inch pieces)
- 5 cups chicken broth
- 1 cup heavy cream
- 4 cups fresh spinach, roughly chopped
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess grease if needed.
- Sauté aromatics: Add the diced onion and minced garlic to the pot. Sauté for 3–4 minutes until fragrant and softened.
- Add potatoes and broth: Stir in the diced baby Yukon gold potatoes, chicken broth, dried thyme, and crushed red pepper flakes if using. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender.
- Add cream and spinach: Stir in the heavy cream and chopped fresh spinach. Simmer for another 2–3 minutes until the spinach wilts and the soup is heated through.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot with crusty bread if desired.
Notes
- For a dairy-free version, replace the heavy cream with unsweetened coconut milk.
- This soup thickens slightly as it sits; add a splash of broth when reheating to loosen it.
- Substitute kale for spinach if you prefer a heartier green.
