Spinach Sausage and Potato Soup
Cozy up with a bowl of hearty Spinach Sausage and Potato Soup, a comforting one-pot meal that's perfect for chilly evenings. This creamy soup combines tender russet potatoes, browned Italian sausage, and vibrant fresh spinach in a flavorful chicken broth, thickened naturally with mashed potatoes for a velvety texture. A splash of heavy cream adds richness, while garlic, onions, and a hint of optional crushed red pepper flakes lend depth and a touch of heat. Ready in just under an hour, this easy-to-make, family-friendly recipe pairs beautifully with crusty bread or a crisp side salad, making it an irresistible choice for weeknight dinners or cozy weekends. Keywords: Spinach Sausage Potato Soup, creamy soup recipe, hearty dinner idea, easy one-pot meal.
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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 cloves, minced
- 4 medium russet potatoes, peeled and diced
- 6 cups chicken broth
- 1 cup heavy cream
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 7-8 minutes. Remove the sausage from the pot and set aside, leaving the drippings in the pan.
Add the diced onion to the pot and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a slotted spoon, remove about half of the cooked potatoes from the pot and mash them with a fork or potato masher. Return the mashed potatoes to the pot. This step will help thicken the soup.
Stir in the heavy cream and return the cooked sausage to the pot. Season the soup with salt, black pepper, and crushed red pepper flakes (if using). Simmer for another 5 minutes to combine the flavors.
Add the chopped spinach to the pot and stir until wilted, about 1-2 minutes.
Taste the soup and adjust seasonings if needed. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1250 mg | 27% | |
*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.
