Description
A hearty and creamy Sausage Potato Soup featuring spicy Italian sausage, tender red or yellow potatoes, carrots, and nutritious spinach. This comforting soup is perfect for a filling meal and is ready in under an hour.
Ingredients
Scale
Meat and Vegetables
- 16 oz spicy Italian crumbled sausage (raw)
- 1 cup chopped onion
- 5 cloves garlic (minced or finely chopped)
- 1 cup diced carrots
- 1.5 pounds red or yellow potatoes (cut into 1-inch pieces)
- 2 cups spinach (or kale)
Seasonings and Liquids
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 5 cups chicken broth (or stock)
- ½ cup heavy cream (can increase up to 1 cup if desired)
- Salt to taste
Garnish
- 4 tablespoons fresh thyme (or chopped parsley)
- Additional red pepper flakes (optional)
Instructions
- Cook the sausage and aromatics: In a large saucepan, cook the crumbled spicy Italian sausage, chopped onion, and minced garlic over medium heat for about 10 minutes until the sausage is fully cooked, stirring regularly. Drain the excess fat from the pan.
- Add seasonings and broth: Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste until well combined. Add the chicken broth, stir to dissolve the tomato paste, and bring the mixture to a boil.
- Add potatoes and carrots: Clean and cut the potatoes into 1-inch cubes and add them along with the diced carrots to the boiling soup. Reduce the heat slightly to a simmer and cook uncovered for about 25 minutes until the potatoes are fork tender.
- Add spinach: Once the potatoes are tender, add two heaping cups of spinach to the pot and cook for a couple of minutes until the spinach is wilted and submerged in the soup.
- Finish with cream and seasoning: Stir in the heavy cream, season with salt and additional red pepper flakes if desired. Remove from heat.
- Garnish and serve: Ladle the soup into bowls and top with fresh thyme or chopped parsley and a sprinkle of red pepper flakes for extra flavor and color.
Notes
- Use red or yellow potatoes instead of russet for a creamier texture that holds shape well.
- Adjust the amount of heavy cream to your preference for richness and thickness of the soup.
- For a milder soup, reduce or omit the red pepper flakes.
- Fresh thyme adds a nice aromatic finish, but parsley works well too for garnish.
- Serve this soup with garlic butter dinner rolls or savory bacon and cheese scones for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 4 g
- Sodium: 1030 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 63 mg
