Description
This rich and creamy Sausage Potato Soup features spicy Italian sausage, tender red or yellow potatoes, vibrant carrots, and nutritious spinach. It is a hearty and comforting soup perfect for colder days, combining bold flavors with a creamy texture, ready in under an hour.
Ingredients
Scale
Meat and Aromatics
- 16 oz spicy Italian crumbled sausage (raw)
- 1 cup chopped onion
- 5 cloves garlic (minced or finely chopped)
Seasonings and Paste
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
Vegetables and 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
- ½ cup heavy cream (can be increased up to 1 cup if desired)
- 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, chopped onion, and minced garlic together for about 7 to 10 minutes, stirring regularly until the sausage is cooked through. 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 thoroughly to coat the sausage mixture evenly with the seasonings and paste.
- Pour in chicken broth and bring to boil: Add the chicken broth and stir well to dissolve the tomato paste completely. Increase the heat to bring the soup mixture to a boil.
- Add potatoes and carrots: Add the 1-inch cubed red or yellow potatoes and diced carrots to the boiling soup. Reduce the heat slightly and let it simmer uncovered, stirring occasionally, until the potatoes are fork tender, approximately 25 minutes.
- Add spinach: Once the potatoes are tender, add the heaping 2 cups of spinach to the soup and cook for a couple of minutes only until the spinach is wilted and submerged.
- Finish with cream and seasoning: Stir in the heavy cream to create a rich and creamy texture. Season with salt and additional red pepper flakes if desired, adjusting to taste.
- Garnish and serve: Remove from heat and sprinkle the soup with fresh thyme or chopped parsley for garnish. Serve hot for a comforting meal.
Notes
- Use red or yellow potatoes as they hold their shape better than russet potatoes when cooked in soup.
- Adjust the amount of heavy cream according to desired richness; up to 1 cup can be added.
- You can substitute kale for spinach if preferred, just add it at the same step.
- For less heat, reduce or omit the red pepper flakes.
- This soup pairs well with crusty bread, garlic butter rolls, or savory scones for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop.
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
