If you’re on the search for a cozy, flavor-packed meal that feels like a warm hug in a bowl, look no further than Sausage, Potato and Spinach Soup. This soup truly has it all: hearty Italian sausage, tender potatoes, and vibrant spinach all swirled together in a luxuriously creamy broth. With just the right kick of spice and a touch of cream, every spoonful delivers the perfect balance of comforting, rustic goodness and fresh, bright flavor. Whether you’re craving something special for a weeknight dinner or planning a crowd-pleasing starter for guests, this is the ultimate soup to bring everyone to the table with smiles.

Sausage, Potato and Spinach Soup Recipe - Recipe Image

Ingredients You’ll Need

When it comes to great soup, the secret is all in the simple but essential ingredients. Each one plays a starring role, whether it’s serving up rich flavor, velvety texture, or pops of color that make Sausage, Potato and Spinach Soup so irresistible. Here’s what you’ll need, and why.

Olive oil: Just a splash to get things started, ensuring the sausage browns beautifully without sticking.
Italian sausage (mild or spicy): The hero of the dish, adding robust flavor and a hint of heat if you like it spicy.
Yellow onion: Brings gentle sweetness and depth to the base of the soup.
Garlic: Essential for giving the broth irresistible aroma and subtle zing.
Baby Yukon gold potatoes: Soft, creamy, and quick-cooking—they soak up all the savory flavors while adding heartiness.
Chicken broth: The foundation of the soup, lending savory notes and just enough body to carry everything else.
Heavy cream: Gives the soup its signature silkiness and rich mouthfeel you’ll crave again and again.
Fresh spinach: Offers a pop of bright green and gentle earthiness that keeps every bite fresh.
Dried thyme: Enhances the depth and brings out the best in the sausage and potatoes.
Crushed red pepper flakes (optional): Amp up the warmth, if you’re a fan of a little kick.
Salt and pepper: The final touch for perfectly balanced seasoning.

How to Make Sausage, Potato and Spinach Soup

Step 1: Brown the Sausage

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add your Italian sausage (with the casings removed) and cook it thoroughly, breaking it up with a spoon as you go. You’ll want to let the sausage get nice and browned on all sides—this is where much of that hearty, savory base begins to build. If your sausage releases a lot of fat, go ahead and drain off any excess grease so the soup doesn’t end up too rich.

Step 2: Sauté the Aromatics

With the sausage browned, it’s time to toss in the diced onion and garlic. Sauté everything together for three to four minutes, just long enough for the onions to soften and turn translucent and for the kitchen to fill with the mouthwatering aroma of garlic mingling with sausage. This step infuses your Sausage, Potato and Spinach Soup with gorgeous depth of flavor right from the start.

Step 3: Add Potatoes, Broth, and Spices

Now add your diced Yukon gold potatoes, chicken broth, dried thyme, and a pinch of crushed red pepper flakes if you want a spicy edge. Turn up the heat and bring everything to a lively boil, then reduce to a gentle simmer. Let the soup bubble away for about 12 to 15 minutes, until the potatoes are fork-tender and have started to soak up all that lovely, seasoned broth.

Step 4: Finish with Cream and Spinach

Here’s where the soup becomes extra magical! Stir in the heavy cream and chopped spinach, and let them simmer for just a couple more minutes. The cream adds velvety richness, while the spinach wilts beautifully into the lush broth. Give the soup a taste, and season with salt and pepper to your liking. You’ll notice how everything comes together, both in flavor and abundance.

Step 5: Serve and Enjoy

Once your Sausage, Potato and Spinach Soup is hot and creamy and the spinach has tenderly folded into the broth, it’s ready to be ladled into bowls. Serve immediately, preferably with a side of crusty bread to soak up every last drop. This is the kind of soup that disappears in no time!

How to Serve Sausage, Potato and Spinach Soup

Garnishes

A simple sprinkle can truly elevate both taste and presentation. Top each bowl with a handful of chopped fresh parsley or basil for color and freshness. A generous grate of Parmesan adds a delightful salty finish that contrasts perfectly with the creamy soup. If you love a bit more zest, a pinch of extra red pepper flakes will do the trick!

Side Dishes

To make Sausage, Potato and Spinach Soup a complete meal, serve it with slices of warm, crusty bread—think sourdough or a rustic baguette. For something lighter, a crisp green salad with a tangy vinaigrette balances the richness of the soup deliciously, and a simple roasted vegetable medley makes a colorful, wholesome side.

Creative Ways to Present

Go beyond the classic bowl: ladle your Sausage, Potato and Spinach Soup into mini mugs for a chic starter at a dinner party, or serve it inside a hollowed bread bowl for a fun, hands-on twist. For family gatherings, set up a soup bar with assorted toppings like shredded cheese, crispy bacon, or even roasted pumpkin seeds so everyone can make their bowl their own.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the soup cool completely before transferring it to an airtight container. Stored in the fridge, Sausage, Potato and Spinach Soup will keep beautifully for up to 3 days. You might notice it thickens a touch overnight—that’s just the potatoes soaking up all the flavor!

Freezing

Good news: this soup is freezer-friendly! Pour cooled soup into freezer-safe containers or bags, leaving a bit of headroom for expansion. The soup can be frozen for up to 2 months. For best results, thaw it in the refrigerator overnight before reheating. The potatoes and spinach may soften more after freezing, but the flavor will still be wonderful.

Reheating

To reheat, simply warm the soup gently on the stovetop over low heat, stirring regularly to keep the cream from separating. If it’s too thick, add a splash of chicken broth (or water) and stir until the desired consistency returns. Avoid boiling the soup after adding the cream to keep it perfectly smooth and creamy.

FAQs

Can I use a different type Soup

Absolutely! While Italian sausage is classic in Sausage, Potato and Spinach Soup, you can substitute with turkey sausage, chicken sausage, or even a plant-based sausage for a lighter or vegetarian-friendly option. Just choose one with robust seasoning for best flavor.

Is there a way to make this soup dairy-free?

Yes—swap in unsweetened coconut milk or your favorite plain, unsweetened non-dairy cream for the heavy cream. The soup’s richness will remain, and the flavors will still shine through beautifully, making this an easy adaptation for anyone avoiding dairy.

Can I use regular potatoes instead of baby Yukon gold?

Definitely! Any waxy or all-purpose potato works well. Just cut them into uniform 1-inch pieces for even cooking. If using russet potatoes, peel them before dicing for the best texture.

How can I make Sausage, Potato and Spinach Soup gluten-free?

This recipe is naturally gluten-free as written, but always double-check the labels on your sausage and chicken broth to ensure they are certified gluten-free, as some brands may contain hidden gluten.

What’s the best way to add more greens?

Spinach is lovely here, but feel free to substitute kale or Swiss chard for a heartier green. Just add tougher leaves a bit earlier during simmering to give them extra time to become tender.

Final Thoughts

Nothing brings comfort to the table quite like a hearty bowl of Sausage, Potato and Spinach Soup. Whether you’re sharing it with friends, feeding your family, or just looking for a soul-soothing meal for yourself, this soup is simple, satisfying, and packed with flavor. Give it a try—you might just find a new favorite to add to your regular recipe rotation!

Sausage, Potato and Spinach Soup Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Sausage, Potato, and Spinach Soup is a comforting meal perfect for chilly nights. Creamy and flavorful, with tender potatoes and savory sausage, it’s a satisfying dish that the whole family will love.

Ingredients

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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

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Instructions

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.
Add the diced onion and garlic, and sauté for 3–4 minutes until fragrant and softened.
Stir in the diced potatoes, chicken broth, thyme, and red pepper flakes if using. Bring to a boil, then reduce heat to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream and chopped spinach, and simmer for another 2–3 minutes until the spinach is wilted and the soup is heated through.
Taste and season with salt and pepper as needed. Serve hot with crusty bread if desired.