Description
This rich and creamy Sausage Potato Soup features spicy Italian sausage, tender red or yellow potatoes, carrots, and nutritious spinach. A hearty, flavorful meal that comes together in under an hour, perfect for comforting dinners.
Ingredients
Scale
Meat and Aromatics
- 16 oz spicy Italian crumbled sausage (raw)
- 1 cup chopped onion
- 5 cloves garlic (minced or finely chopped)
Spices and Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
Vegetables and Broth
- 1 cup diced carrots
- 5 cups chicken broth (or stock)
- 1.5 pounds red or yellow potatoes (not russet, cut into 1-inch pieces)
- 2 cups spinach (or kale)
Dairy and Garnish
- ½ cup heavy cream (can increase up to 1 cup if desired)
- 4 tablespoons fresh thyme (or chopped parsley for garnish)
Instructions
- Cook sausage and aromatics: In a large saucepan over medium heat, cook the crumbled spicy Italian sausage with the chopped onion and minced garlic for about 7 to 10 minutes, stirring regularly until the sausage is fully cooked. Drain any excess fat from the pan.
- Add seasonings and tomato paste: Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste until everything is well blended.
- Add chicken broth and bring to boil: Pour in the chicken broth and stir well to dissolve the tomato paste fully. Increase the heat and bring the mixture to a boil.
- Add potatoes and carrots and simmer: Add the cleaned and cut 1-inch potato cubes and diced carrots to the pot. Reduce the heat slightly and let the soup simmer uncovered for about 25 minutes, or until the potatoes are fork tender.
- Add spinach: Once the potatoes are tender, stir in the 2 heaping cups of spinach. Cook for 2 to 3 minutes until the spinach has wilted and submerged into the soup.
- Finish soup with cream and seasoning: Pour in the heavy cream and gently stir. Season the soup with salt and additional red pepper flakes to taste.
- Garnish and serve: Ladle the soup into bowls and top with fresh thyme or chopped parsley along with a sprinkle of red pepper flakes for extra heat if desired.
Notes
- Use red or yellow potatoes as russets will break down too much and make the soup mushy.
- Adjust the amount of heavy cream based on desired richness and creaminess.
- For a milder soup, reduce or omit the red pepper flakes.
- Serve with savory bread like bacon and cheese scones or garlic butter rolls for a complete meal.
- Drain excess fat after cooking sausage to prevent the soup from becoming greasy.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 4 g
- Sodium: 1030 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 63 mg
