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
Scale
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.
