Spinach Sausage Soup
Warm, hearty, and packed with flavor, Spinach Sausage Soup is the ultimate comfort food for any season. This savory one-pot recipe combines the robust taste of Italian sausage with nutrient-rich baby spinach and a medley of aromatic vegetables. Simmered to perfection in a savory chicken broth with diced tomatoes, Italian seasoning, and a hint of garlic, this soup is both wholesome and satisfying. For a velvety finish, stir in a splash of heavy cream, and don’t forget the optional Parmesan topping for an extra pop of flavor. Ready in just 45 minutes, this nutrient-packed soup pairs beautifully with crusty bread for a cozy weeknight dinner or a warming lunch. Perfect for families and meal prepping, this easy-to-make dish will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 teaspoon dried Italian seasoning
- 1 leaf bay leaf
- 6 cups baby spinach, roughly chopped
- 0.5 cup heavy cream (optional, for creamier texture)
- to taste salt
- to taste black pepper
- to taste parmesan cheese (optional, for garnish)
- for serving crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large soup pot or Dutch oven 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 5-7 minutes. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables become softened and fragrant.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour the chicken broth and diced tomatoes (with their juices) into the pot. Stir to combine.
Return the cooked sausage to the pot and add the dried Italian seasoning and bay leaf. Bring the soup to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Stir in the chopped baby spinach and cook for 2-3 minutes until wilted.
If desired, stir in the heavy cream for a creamier soup. Season with salt and pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 842 mg | 18% | |
*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.
