Description
This hearty Sausage, Potato, and Spinach Soup combines spicy Italian sausage and tender red potatoes in a flavorful broth enriched with fresh spinach and creamy heavy cream. Perfect for a comforting meal in just 30 minutes, this soup balances robust spices with fresh greens for a savory and satisfying dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 6 cups chicken broth
- 1 bay leaf
- 4 medium red potatoes, diced (about 3 cups)
- 4 cups baby spinach
- 1/2 cup heavy cream
Instructions
- Brown the Sausage: Heat olive oil in a large stockpot over medium heat. Add the spicy Italian sausage, breaking it apart as it cooks, and brown until fully cooked and crumbled. Drain excess fat from the pot.
- Sauté Aromatics and Seasonings: Stir in minced garlic, diced onion, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for 2–3 minutes until the onions become translucent. Season with half of the salt and pepper.
- Add Broth and Bay Leaf: Pour in the chicken broth and add the bay leaf. Bring the mixture to a rolling boil.
- Cook the Potatoes: Add the diced red potatoes to the boiling soup and cook until they are tender but not mushy, approximately 10 minutes.
- Wilt the Spinach: Stir in the baby spinach and cook for 1 to 2 minutes until the spinach has wilted completely.
- Finish with Cream: Add the heavy cream and gently heat through for about 1 minute. Taste and adjust seasoning with the remaining salt and pepper as needed.
- Serve: Remove the bay leaf and ladle the hot soup into bowls. Serve immediately for a warm, comforting meal.
Notes
- You can substitute fresh Italian sausage with turkey sausage for a leaner option.
- For a vegetarian version, omit sausage and use vegetable broth; consider adding beans or lentils for protein.
- Adjust the crushed red pepper flakes to control the spice level.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- If the soup is too thick after refrigeration, add a splash of chicken broth or water when reheating.
