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.
With a side salad and some crusty bread, this Sausage Potato and Spinach Soup you’ll have a complete meal, and everyone at the dinner table will leave feeling happy and satisfied.
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
- Flour
- Salt and pepper
- Chicken broth
- Milk
- Heavy cream
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
Equipment
- Soup Bowls
- Wooden Spoons
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.
Video
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Nutrition
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Who Dished It Up First: Adapted from Taste of Home
7 comments
Joanne
This is a wonderful soup recipe!! Very satisfying and easy to make. Thank you!
Joseph Naraguma
The first time I tried this recipe, I fell in love with it and even cooked it for Thanksgiving.
Gloria
Absolutely delicious I used potatoes and sausage that I put on the grill the day before and let me tell you, it was delicious. Only thing I added was pepper because the smoke taste from the potatoes and sausage were on point.
Emily Griggs
First time cooking this soup we loved it and easy to make
Martha
This recipe is easy to make. I used hot sausage mixed with mild. I had to doctor it up because it was very bland. I would not recommend this recipe. There are better recipes to use.
Martha
This recipe is easy to make. I used hot sausage mixed with mild. I had to doctor it up because it was very bland. I would not recommend this recipe. There ate better recipes to use.
alexisfromtexas
I have made this 3 times since it was published and LOVE it. I had to cut back the amount of flour, as it made more of a gravy than a soup, so thinned it with hot water and it is delicious. So great as we’re heading into cold weather.