Sausage, Potato and Spinach Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.99 out of 5 stars
(155)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups baby spinach
- ¼ cup heavy cream
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Stir in garlic, onion, oregano, basil, and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Step 3
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Step 4
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Step 5
Serve immediately.
Step 6
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Chef's notes
For a milder option, you can go for sweet or mild Italian sausage.
You can use fresh herbs instead of dried. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
This recipe is freezer-friendly. Freeze the leftovers without the heavy cream in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.
