Cozy Soup That Tastes Like a Hug
When it’s chilly outside and you’re craving something hearty and soul-warming, this creamy sausage and potato soup absolutely delivers. It’s easy enough for a weeknight but feels like something you’d order at your favorite Italian restaurant.
Why You’ll Want to Make It Again and Again
- Quick and simple – Ready in about 30 minutes.
- Creamy, savory, and comforting – Perfect for cold-weather meals.
- Customizable heat – Use mild or spicy sausage, depending on your preference.
- Veggie-packed – Fresh spinach stirred in at the end adds color and nutrition.
- Restaurant-style at home – Similar to Zuppa Toscana, but even better when homemade.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Sausage Potato and Spinach Soup
Ingredients
- 1 lb. Italian sausage
- 1/2 cup diced onion
- 2 cloves garlic minced
- 2 tablespoons flour
- 2 cups chicken broth
- 2 cups milk
- 2-3 cups Yukon Gold potatoes cubed
- 2 cups chopped fresh spinach
- 1 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- In a Dutch oven, cook sausage and onion over medium heat, until sausage is no longer pink, breaking the sausage into crumbles as it cooks. Drain grease.
- Return the sausage mixture to the Dutch oven and add the garlic. Cook for 1-2 minutes more, or until garlic is fragrant. Stir in the flour.
- Gradually add the broth, stirring constantly, until slightly thickened. Stir in the milk and bring to a boil. Add the potatoes and simmer for 10-15 minutes, or until potatoes are tender.
- Stir in the spinach and cream and return to a simmer. Season with salt and pepper, to taste, before serving.
Nutrition
Need a side? Try it with Garlic Parmesan Pull-Apart Bread or Roasted Brussels Sprouts with Pumpkin Seeds and Bacon for a satisfying meal.
Recipe Tips
- Brown the sausage well – A little extra caramelization builds flavor.
- Add garlic after draining the fat – Keeps it from burning and gives the best aroma.
- Simmer gently once the milk and potatoes go in – Keeps the soup creamy and the potatoes from falling apart.
- Heavy cream goes in last – To keep it silky smooth.
If you’re thinking this soup looks an awful lot like the Olive Garden’s Zuppa Toscana, you’re right. Many of the flavors and ingredients are similar.
Leftovers? You’re in Luck
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop or microwave. Add a splash of broth or milk if it thickens too much.
- Freeze: It’s doable, but the cream might separate a bit. Stir well when reheating.
Optional Twists to Try
Want to change it up next time?
- Try kale instead of spinach if your family’s on board (or just add it to your own bowl!).
- Add a pinch of nutmeg to deepen the savory flavors.
- Toss in cooked bacon with the sausage for even more richness.
- Use half-and-half instead of cream for a lighter version.
Be sure to save this recipe to your favorite Pinterest board for later.
11 comments
Sara Coleman
Thank you for this recipe. So easy and great with hot sausage. I’ve made this several times and I like adding fresh chopped mushrooms to it when I add the spinach. I also slightly mash the potatoes so they crumble a bit and I feel
its adds to the creaminess of the bowl. It’s became a family favourite.
Nancy Patton
Fantastic! We make this all the time.
kristenmcb@hotmail.com
Has anyone tried corn starch or gluten free flour in this recipe?
Adrie
I used tapioca flour in place of wheat flour to make it gluten-free and the soup was perfect!!