Name: Sausage, Potato and Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Olive oil; Spicy Italian sausage, casing removed; Garlic, minced; Onion, diced; Dried oregano; Dried basil; Crushed red pepper flakes (optional); Kosher salt; Freshly ground black pepper; Chicken broth; Bay leaf; Red potatoes, diced; Baby spinach; Heavy cream

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Why You’ll Love This Recipe

This soup is the perfect balance of bold, comforting flavors and nourishing ingredients. The spicy sausage adds rich flavor, while the potatoes bring heartiness, and the spinach sneaks in a dose of greens. It’s a one-pot meal that’s quick, easy, and incredibly cozy—ideal for weeknights or chilly days.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
spicy Italian sausage, casing removed
garlic, minced
onion, diced
dried oregano
dried basil
crushed red pepper flakes (optional)
kosher salt
freshly ground black pepper
chicken broth
bay leaf
red potatoes, diced
baby spinach
heavy cream

directions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the sausage and cook until browned, about 3–5 minutes, crumbling it as it cooks. Drain excess fat.
Stir in the garlic, onion, oregano, basil, and red pepper flakes. Cook for 2–3 minutes, or until the onions are translucent. Season with salt and pepper to taste.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.
Add the diced potatoes and cook until tender, about 10 minutes.
Stir in the spinach and cook until it begins to wilt, about 1–2 minutes.
Stir in the heavy cream and heat through for about 1 minute. Adjust seasoning if needed.
Remove the bay leaf and serve hot.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Mild Sausage: Use sweet Italian sausage for a less spicy version.
Kale Instead of Spinach: Substitute kale for spinach for a more robust green.
Vegetarian Version: Use plant-based sausage and vegetable broth.
Add Beans: White beans like cannellini or navy beans add more protein and texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. You can also freeze this soup for up to 2 months; thaw in the fridge overnight and reheat as needed.

FAQs

Can I make this soup ahead of time?

Absolutely! It stores and reheats well, making it perfect for meal prep.

Can I freeze this soup?

Yes, this soup freezes beautifully. Just leave out the cream until you’re reheating to maintain the best texture.

What other vegetables can I add?

Carrots, celery, or zucchini would be great additions to this soup.

Can I use a different kind of potato?

Yes, Yukon Gold or russet potatoes also work well in this recipe.

Is this soup spicy?

It can be if you use spicy sausage and include the red pepper flakes. You can adjust both to your taste.

Can I use milk instead of cream?

You can, but the soup will be less rich. Whole milk is the best substitute for cream.

What can I serve with this soup?

Crusty bread, a green salad, or a grilled cheese sandwich are perfect pairings.

How do I thicken the soup?

Let it simmer a bit longer uncovered or mash some of the potatoes in the pot for a thicker consistency.

Is this soup gluten-free?

Yes, as long as your sausage and broth are gluten-free, the soup is naturally gluten-free.

Conclusion

Sausage, Potato and Spinach Soup is the kind of comforting, flavorful, and nourishing meal that’s perfect for busy nights or when you’re craving something hearty. With simple ingredients and quick cooking time, it’s a go-to recipe for cozy, satisfying dinners. Enjoy it hot with your favorite side for a meal that warms you from the inside out.