Description
This rich and creamy Sausage Potato Soup features spicy Italian sausage, tender red or yellow potatoes, carrots, and nutritious spinach. A hearty and comforting meal ready in under an hour, perfect for warming up any day. The blend of Italian seasoning, paprika, and tomato paste adds depth to the broth, while a splash of heavy cream creates a velvety texture. Garnish with fresh thyme or parsley for a fragrant finish.
Ingredients
Scale
Soup Base
- 16 oz spicy Italian crumbled sausage (raw)
- 1 cup chopped onion
- 5 cloves garlic (minced or finely chopped)
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
Vegetables & 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)
Finishing Touches
- ½ cup heavy cream (can increase up to 1 cup if needed)
- 4 tablespoons fresh thyme (or chopped parsley for garnish)
Instructions
- Cook the sausage and aromatics: In a large saucepan over medium heat, cook the crumbled spicy Italian sausage along 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. Mix everything well to combine and release the flavors.
- Add broth and bring to a boil: Pour in the chicken broth, stirring to dissolve the tomato paste completely. Bring the soup to a boil.
- Add potatoes and carrots; simmer: Add the 1-inch diced red or yellow potatoes and diced carrots to the boiling soup. Reduce heat to a gentle simmer, uncovered, and cook until the potatoes are fork-tender, approximately 25 minutes.
- Add spinach and cook briefly: Add the 2 heaping cups of spinach to the soup and cook for just a couple of minutes, until the spinach has wilted and submerged.
- Finish with cream and seasoning: Stir in the heavy cream and adjust seasoning with salt and additional red pepper flakes if desired. Heat gently until warmed through.
- Garnish and serve: Top the soup with fresh thyme or chopped parsley for a fragrant and attractive finishing touch, then serve warm.
Notes
- Use red or yellow potatoes instead of russets for better texture in the soup.
- You can substitute kale for spinach if preferred.
- Adjust the cream amount to achieve your desired soup richness; adding up to 1 cup is acceptable.
- For less spice, reduce or omit the red pepper flakes.
- Serve this hearty soup with savory accompaniments like bacon and cheese scones or garlic butter dinner rolls for a complete meal.
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
