Sausage Potato and Spinach Soup
Warm up with a comforting bowl of Sausage, Potato, and Spinach Soup—a hearty, flavor-packed dish that's perfect for any season! This one-pot recipe combines the savory richness of Italian sausage with tender Russet potatoes, fresh baby spinach, and a touch of luxurious heavy cream for a perfectly balanced bite. Enhanced with aromatic garlic and onions, the soup is brought together with a base of chicken broth that’s both satisfying and wholesome. A clever blending technique gives the soup a creamy texture without drowning it in dairy, making it both indulgent and light. Tailor it to your taste with optional garnishes like grated Parmesan cheese and a hint of red pepper flakes for a kick. Ready in just 45 minutes, this easy-to-make soup is a guaranteed crowd-pleaser for family dinners, cozy gatherings, or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 3 medium Russet potatoes, peeled and cubed
- 4 cups baby spinach
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional, for garnish)
- 0.25 teaspoon red pepper flakes (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour in the chicken broth and bring to a boil.
Add the cubed potatoes to the pot, reduce the heat to a simmer, and cook for 15-20 minutes, or until the potatoes are fork-tender.
Use a ladle to remove about 1/3 of the soup and blend it until smooth with an immersion blender or regular blender. Return the blended portion back to the pot to create a slightly creamy texture.
Stir the cooked sausage back into the pot along with the baby spinach. Cook for 3-5 minutes, or until the spinach is wilted.
Pour in the heavy cream and stir to combine. Season with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with grated parmesan cheese and red pepper flakes, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 10793 mg | 469% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 13.0 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1796 mg | 138% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5687 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
