5.0 from 480 votes
Sausage, Potato and Spinach Soup
Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course:
Main Course , Soup
Ingredients
- 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
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.
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