Italian Sausage Potato Soup

Italian Sausage Potato Soup with Carrots & Spinach

Warm, hearty, and full of flavor — this Italian-inspired soup brings together savory sausage, tender potatoes, sweet carrots, and fresh spinach in a comforting broth. Whether you’re serving it on a chilly evening or prepping meals for the week, this soup is a guaranteed crowd-pleaser.

Ingredients:

• 1 lb (450g) Italian sausage (spicy or mild)
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3–4 garlic cloves, minced
• 4 cups diced Yukon gold or red potatoes
• 2 large carrots, peeled and chopped
• 6 cups chicken broth
• 1 cup heavy cream (optional for a creamier finish)
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• 3 cups fresh spinach leaves
• Optional: pinch of crushed red pepper flakes (for extra heat)

Instructions:

1. Brown the Sausage:
   In a large soup pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up as it cooks. Sauté until fully browned and no longer pink. Drain any excess fat.
2. Sauté Aromatics:
   Add the diced onion to the pot and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for 1 minute more.
3. Simmer Vegetables:
   Add the diced potatoes and chopped carrots. Pour in the chicken broth, ensuring everything is submerged. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, until the vegetables are fork-tender.
4. Add Cream and Greens:
   Stir in the heavy cream (if using), followed by the fresh spinach. Cook for another 3–5 minutes, until the spinach is wilted and the soup is creamy and well-blended.
5. Season and Serve:
   Season with salt, pepper, and crushed red pepper flakes to taste. Serve hot with toasted bread or a sprinkle of Parmesan on top.

Tip: This soup stores beautifully in the fridge for up to 3 days and can be frozen for up to a month. Reheat gently on the stovetop.