Description
This rich and creamy Sausage Potato Soup features spicy Italian sausage, tender red or yellow potatoes, carrots, and nutritious spinach. A hearty and flavorful meal that's ready in under an hour, perfect for comforting lunches or dinners.
Ingredients
Scale
Meat and Vegetables
- 16 oz spicy Italian crumbled sausage (raw)
- 1 cup chopped onion
- 5 cloves garlic (minced or finely chopped)
- 1 cup diced carrots
- 1.5 pounds red or yellow potatoes (not russet, cut into 1-inch pieces)
- 2 cups spinach (or kale)
- 4 tablespoons fresh thyme (or chopped parsley for garnish)
Spices and Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
- Salt to taste
Liquids and Others
- 2 tablespoons tomato paste
- 5 cups chicken broth (or stock)
- ½ cup heavy cream (or up to 1 cup if desired)
Instructions
- Cook sausage and aromatics: In a large saucepan, cook the crumbled spicy Italian sausage, chopped onion, and minced garlic over medium heat for about 7 to 10 minutes, stirring regularly until the sausage is fully cooked. Drain any excess fat.
- Add seasonings and tomato paste: Stir in the Italian seasoning, paprika, red pepper flakes, and tomato paste. Mix everything thoroughly to combine the flavors.
- Add broth and bring to boil: Pour in the chicken broth and stir well to dissolve the tomato paste. Increase heat and bring the soup to a boil.
- Add potatoes and carrots, then simmer: Add the diced potatoes and carrots into the soup. Reduce the heat slightly and let it simmer uncovered for about 25 minutes, or until the potatoes are fork tender.
- Incorporate spinach: Once the potatoes are tender, add the 2 heaping cups of spinach. Cook for a couple of minutes until the spinach is wilted and submerged in the soup.
- Add cream and season: Stir in the heavy cream and season with salt and additional red pepper flakes to taste.
- Garnish and serve: Top the soup with fresh thyme or chopped parsley and an extra sprinkle of red pepper flakes for a bit of heat and fresh-herb aroma.
Notes
- Use red or yellow potatoes instead of russet to avoid the soup becoming too starchy or grainy.
- Adjust the amount of heavy cream to achieve your preferred level of creaminess, up to 1 cup.
- For a milder soup, reduce or omit the red pepper flakes.
- You can substitute kale for spinach if preferred; just add at the same stage.
- Serve this soup with savory bacon and cheese scones or garlic butter dinner rolls for a complete meal.
- Drain excess fat from the sausage to keep the soup from being too 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
