Sausage, Potato and Spinach Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
Sausage, Potato and Spinach Soup
Description
Sausage, Potato and Spinach Soup brings together browned spicy Italian sausage cooked with garlic, onion, oregano, basil, and optional red pepper flakes to create a savory base. The diced potatoes simmer in seasoned chicken broth until tender, contributing body and softness to the dish. Baby spinach is stirred in last to wilt gently, adding freshness and color. A splash of heavy cream finishes the soup, rounding out the flavors and adding richness. This soup is well-seasoned with salt and pepper to taste and is served immediately to enjoy its full depth and comforting warmth.
The combination of savory sausage, herbaceous notes from the oregano and basil, and the cream-enriched broth brings layers of flavor and a balanced mouthfeel. The red potatoes hold their shape while softening, lending a pleasant bite among the tender, cooked spinach leaves. This soup works well as a satisfying lunch or dinner option on cooler days, offering both protein and vegetables in one bowl.
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage casing removed
- 3 cloves garlic minced
- 1 onion diced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 cups chicken broth
- 1 bay leaf
- 1 pound potato diced, red
- 3 cups baby spinach
- ¼ cup heavy cream
Instructions
- 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.
- 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.
- Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- 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.
- Serve immediately.
User Reviews
Overall Rating
5
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