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Sausage Potato and Spinach Soup


A hearty, comforting soup that's easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories per serving

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Rate this recipe 4.5/5 (14 Votes)


  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • 1/4 cup heavy cream


Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.

Adapted from The Candid Appetite

Calories 329.5Calories from Fat 183.6, Total Fat 20.4g31%, Saturated Fat 8.0g40%
Trans Fat 0g, Cholesterol 45.1mg15%, Sodium 765.6mg32%, Total Carbohydrate 20.5g7%
Dietary Fiber 2.1g8%, Sugars 2.7g, Protein 17.3g35%

I would classify this soup as an “occasional” food. Is it best to eat sausage and whipping cream on a daily basis? For most people: probably not. But because this is in soup form, you will be satisfied eating less sausage than if you were served it on a plate.

To amp up the health of this soup, substitute evaporated milk or fat free half and half for the whipping cream.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.

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