Spinach and Sausage Soup
Warm, hearty, and bursting with flavor, this Spinach and Sausage Soup is the ultimate comfort food for any time of year. Made with savory Italian sausage, tender russet potatoes, and fresh spinach, this rich, creamy soup balances bold, smoky spices with nourishing greens for a dish that’s as satisfying as it is wholesome. A touch of heavy cream adds luxurious depth, while a sprinkle of dried oregano and crushed red pepper flakes brings just the right amount of warmth. Ready in under an hour, this easy-to-make one-pot wonder is perfect for busy weeknights or cozy weekend meals. Serve it with crusty bread or a light salad for a complete and comforting dinner experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage to the pot, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes. Remove the sausage from the pot using a slotted spoon and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth and bring it to a gentle boil.
Add the diced potatoes, dried oregano, and crushed red pepper flakes. Lower the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Once the potatoes are cooked, use an immersion blender to blend the soup briefly. Blend to your desired consistency—completely smooth or leave some chunks for texture.
Return the cooked sausage to the pot and stir in the fresh spinach leaves. Cook for 2-3 minutes, or until the spinach is wilted.
Reduce the heat to low and stir in the heavy cream. Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with extra crushed red pepper flakes or grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 8952 mg | 389% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.2 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5456 mg | 116% | |
*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.
