Description
This hearty Sausage and Potato Soup recipe combines savory Italian turkey sausage, tender yellow potatoes, creamy cannellini beans, and fresh spinach in a flavorful broth. Blended to a creamy consistency and simmered to perfection, it’s a comforting and nutritious meal perfect for any day.
Ingredients
Scale
Sausage
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
- 1 teaspoon extra-virgin olive oil
Vegetables and Seasonings
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- Black pepper, to taste
Beans and Broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage links into the pot and cook until browned, about 7 minutes. Remove the cooked sausage and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in Italian seasoning for added flavor.
- Add Beans and Broth: Pour in the drained cannellini beans and the low-sodium broth to the pot, combining all the flavors.
- Blend Soup: Use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Return the blended soup to the pot.
- Add Sausage and Potatoes: Add the browned sausage back to the pot along with the cubed potatoes, salt, and black pepper. Stir well to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender when pierced with a fork.
- Add Spinach: Stir in the finely chopped spinach and simmer for an additional 1 minute to allow the spinach to wilt. Serve the soup hot.
Notes
- You can substitute turkey sausage with pork or vegan sausage depending on dietary preferences.
- Peeling the potatoes is optional; leaving the skin on adds extra nutrients and texture.
- If you prefer a chunkier soup, blend only half of the soup before adding the sausage and potatoes.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust salt and pepper according to taste, especially if using broth with varying sodium levels.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
