Sausage, Potato and Spinach Soup

As seen on

Damn Delicious

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(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

Inline ingredients (beta)

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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.

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.

Categories

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Meal Types

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Ingredients

Seasonal Recipes

Skill Level

other

Sausage, Potato and Spinach Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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