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
Scale
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.
