If you’re craving a warm, comforting meal that’s bursting with flavor and heartiness, then this Italian Sausage Potato Soup with Carrots & Spinach Recipe is your new best friend. It’s a soul-soothing bowl that combines the savory richness of Italian sausage, the creamy texture of tender potatoes and heavy cream, plus the fresh brightness of spinach and carrots. Every spoonful feels like a cozy hug, perfect for chilly evenings or anytime you want a dish that’s both satisfying and nutritious. This recipe is surprisingly straightforward but delivers layers of taste that will have you coming back for seconds.
Ingredients You’ll Need
All you need to whip up this Italian Sausage Potato Soup with Carrots & Spinach Recipe are simple, everyday ingredients that come together beautifully. Each one plays a crucial role in building the flavor, texture, and vibrant colors in this dish, ensuring it’s both hearty and fresh.
- Italian sausage (1 lb): Choose mild or spicy to match your heat preference, it provides the savory backbone of the soup.
- Onion (1 medium, diced): Adds sweetness and depth as it softens during cooking.
- Garlic (3 cloves, minced): Delivers a fragrant punch that brightens the entire pot.
- Potatoes (4 medium, peeled and diced): These give creaminess and comfort, thickening the soup naturally.
- Carrots (3 medium, peeled and sliced): Bring sweetness and vibrant color.
- Chicken broth (4 cups): The flavorful liquid base that ties everything together.
- Heavy cream (2 cups): For rich, smooth texture; substitute half-and-half if you want it lighter.
- Fresh spinach (2 cups, roughly chopped): Adds a pop of green and a healthy boost.
- Dried oregano (1 tsp): Infuses a classic Italian herb note.
- Dried basil (1 tsp): Complements oregano with sweet, aromatic undertones.
- Salt and pepper: Essential for seasoning to balance all flavors.
- Olive oil (1 tbsp): For sautéing and adding a subtle fruity richness.
- Optional grated Parmesan cheese: Perfect for sprinkling on top as a savory, nutty finish.
How to Make Italian Sausage Potato Soup with Carrots & Spinach Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add your Italian sausage, breaking it up with a spoon as it cooks. This step browns the sausage beautifully, rendering out the flavorful fat and creating the savory base that defines this soup. Cook for about 5 to 7 minutes until it’s nicely browned and fully cooked through. Then remove it from the pot and set aside so you can build the rest of your soup in the same pot.
Step 2: Sauté the Vegetables
In the same pot with the delicious drippings from the sausage, toss in the diced onion. Sauté it until it becomes translucent and soft—around 3 minutes. This slow softening releases sweetness that mellows the entire soup. Add the minced garlic next and cook for one more minute until fragrant. This step is crucial for layering those aromatic flavors that make this soup stand out.
Step 3: Cook the Soup
Add your diced potatoes and carrot slices to the pot next. Pour in the chicken broth and bring everything up to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes. This slow simmer perfectly cooks the potatoes and carrots, making them tender enough to melt in your mouth while infusing the broth with their natural sweetness.
Step 4: Add Sausage and Cream
Return the browned sausage to the pot and pour in the heavy cream. Stir to combine the creamy richness with the hearty vegetables and sausage bits. Sprinkle in the dried oregano, basil, and a good pinch of salt and pepper. Let it cook together for another 5 minutes, so the soup thickens slightly and the flavors marry into that perfect savory harmony you want from an Italian Sausage Potato Soup with Carrots & Spinach Recipe.
Step 5: Finish with Spinach
Finally, stir in the fresh spinach and cook just for 2 to 3 minutes. The spinach will wilt gently into the soup, adding vibrant green color and a fresh, slightly earthy contrast that brightens the entire dish. Be careful not to cook it too long—you want it tender but still lively.
How to Serve Italian Sausage Potato Soup with Carrots & Spinach Recipe
Garnishes
Nothing tops off this soup better than a sprinkle of freshly grated Parmesan cheese. It adds a salty, nutty richness that enhances every bite. If you like, finish with a drizzle of good olive oil or a dash of extra cracked black pepper for a little kick.
Side Dishes
This soup pairs wonderfully with crusty bread, perfect for dipping and soaking up every bit of that luscious broth. Garlic bread or a simple focaccia are both stellar choices. For a lighter side, a crisp green salad with a balsamic vinaigrette balances the creaminess of the soup well.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls, turning an everyday meal into a crowd-pleasing feast. Garnish with fresh herbs like parsley or basil to amplify the Italian vibe visually and aromatically. If serving a family-style dinner, ladle the soup into colorful bowls to make the experience feel extra cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sausage Potato Soup with Carrots & Spinach Recipe is just as delightful the next day. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making every spoonful even better.
Freezing
You can freeze this soup for longer storage. Portion it out into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Warm your soup in a pot over medium-low heat, stirring occasionally. Add a splash of broth or cream if it seems too thick after refrigeration or freezing to bring back that silky texture. Avoid microwaving directly from frozen to keep the soup creamy and smooth.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Using spicy Italian sausage will add a delightful kick to the soup, perfect if you enjoy a little heat. Feel free to adjust the sausage to your taste preference.
Is it possible to make this soup vegetarian?
You can swap out Italian sausage for plant-based sausage or simply omit it, then use vegetable broth. Consider adding beans or mushrooms for protein and texture.
Can I use baby spinach instead of regular spinach?
Yes, baby spinach works wonderfully and tends to wilt even faster, so add it towards the very end of cooking to maintain its tender texture.
What other vegetables can I add to this soup?
Zucchini, celery, or bell peppers are great additions that complement the existing flavors nicely. Add harder vegetables earlier in the cooking process and delicate ones later.
How do I make this soup thicker?
If you prefer a thicker soup, mash some of the cooked potatoes in the pot before adding the sausage back in, or stir in a small slurry of cornstarch and water as it simmers.
Final Thoughts
I genuinely hope you give this Italian Sausage Potato Soup with Carrots & Spinach Recipe a try very soon—it’s a bowl of comfort that feels like it was made just for you. Whether it’s a busy weeknight or a relaxing weekend meal, the balance of creamy potatoes, hearty sausage, tender veggies, and fresh spinach will warm your heart and satisfy your appetite every single time.
Print
Italian Sausage Potato Soup with Carrots & Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Sausage Potato Soup combines the rich flavors of mild or spicy Italian sausage with tender potatoes, sweet carrots, and fresh spinach in a creamy broth. Perfect for a comforting meal, this soup is simple to prepare on the stovetop and is sure to please a crowd with its balanced richness and wholesome ingredients.
Ingredients
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy, according to preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 cups fresh spinach, roughly chopped
Liquids and Seasonings
- 4 cups chicken broth (or vegetable broth)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
- Optional: Grated Parmesan cheese for garnish
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 7 minutes. Remove the sausage from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion and cook until softened, approximately 3 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook the Soup Base: Add the diced potatoes and sliced carrots into the pot. Pour in the chicken broth and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, or until the potatoes and carrots become tender.
- Add Sausage and Cream: Return the cooked sausage to the pot and stir in the heavy cream. Season with dried oregano, dried basil, salt, and pepper. Stir well to combine.
- Thicken the Soup: Continue cooking the soup for an additional 5 minutes to allow it to thicken slightly.
- Finish with Spinach: Stir in the chopped spinach and cook for 2 to 3 minutes until the spinach wilts.
- Serve: Ladle the hot soup into bowls and, if desired, sprinkle with grated Parmesan cheese. Serve with crusty bread for a complete meal.
Notes
- For a lighter option, substitute half-and-half for heavy cream or use a lower-fat milk.
- Vegetarian option: Use vegetable broth and omit sausage; add mushrooms or plant-based sausage alternative.
- Adjust seasoning to taste and consider adding crushed red pepper flakes for extra heat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For thicker soup, mash some of the potatoes before serving.
