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
Scale
- 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
Ingredients:
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.
Notes
- For a dairy-free version, replace the cream with unsweetened coconut milk.
- This soup thickens slightly as it sits—add a splash of broth when reheating.
- You can also substitute kale for spinach if you prefer a heartier green.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
