SAUSAGE POTATO AND SPINACH SOUP — Featuring Italian sausage, tender chunks of potato, and fresh spinach, this creamy, satisfying soup is the perfect meal on a cold day.
When the weather turns cold, there’s nothing more comforting than a hot bowl of soup, and this creamy Sausage Potato and Spinach Soup always hits the spot.
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.
However, my husband and kids won’t touch kale with a ten foot pole (personally, I love it), so I replaced the kale with spinach, which they will eat. I know, weird.
Besides that minor change, this soup really does taste like something you’d get at the Olive Garden–only better, because it’s homemade.
And honestly, it’s almost as easy to make as piling everyone into the car and heading out to a restaurant.
You can use almost any variety of potato in this soup. I always opt for Yukon Gold, because I think their creamy, buttery flavor and texture work perfectly in this recipe.
But Russet or red potatoes work great too. Peeling the potatoes is a personal preference, although I’m usually to lazy to bother.
You can choose milk or spicy Italian sausage, depending on the heat level you like. A pinch of red pepper lakes is also a great way to add some extra spice and flavor.
I love that this soup is so easy to make, and I almost always have the ingredients handy in my pantry and freezer.
Be sure to save this Sausage Potato and Spinach Soup recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Sausage Potato and Spinach Soup
- Italian sausage
- Produce: onions, garlic, potatoes, fresh spinach
- Salt and pepper
- Chicken broth
- Heavy cream
- 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
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 96mgSodium: 993mgCarbohydrates: 48gFiber: 4gSugar: 10gProtein: 24g
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Who Dished It Up First: Adapted from Taste of Home