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This filling soup throws together zesty Italian sausage, soft red potatoes, and crisp spinach in a thick, velvety broth. Whipped up in just half an hour, it's your go-to comfort food for busy weeknights.
I first threw this soup together during a chilly night and it completely changed our family dinners. There's something almost magical about how those potatoes drink up all that sausage-flavored broth while staying nice and firm.
Key Components:
- Italian sausage: Builds the flavor foundation, pick hot or mild
- Baby red potatoes: They don't fall apart like russets would
- Fresh baby spinach: Packs nutrients without any harsh taste
- Heavy cream: Gives that smooth mouthfeel
- Quality chicken stock: Forms the soup's backbone
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Step-by-Step Guide:
- Cook the Sausage
- Take off casings if they're still on
- Crumble into bits as it cooks
- Let it get nice and brown
- Pour off extra grease if you want
- Create the Foundation
- Toss onions into those tasty drippings
- Soften them up completely
- Throw in garlic and herbs
- Mix in your potatoes
- Build the Flavors
- Add stock a bit at a time
- Let it bubble until potatoes soften
- Add salt and pepper to taste
- Toss in spinach at the very end
- Complete and Dish Up
- Turn the heat all the way down
- Pour cream in slowly while mixing
- Taste and add more seasoning if needed
- Sprinkle with fresh herbs
Last year my little girl helped me toss the spinach in, and she couldn't believe how fast it shrank into the soup. Now she always asks for her "green soup" at dinnertime.
Smart Storage:
When freezing, don't mix in the cream. You'll notice the potatoes actually taste better after sitting in the fridge overnight.
Mix It Up:
Swap in some kale for a chewier green or throw in white beans for more protein. Every little change makes it feel like a brand new dish.
Great Side Dishes:
Don't forget some crusty bread and a little green salad on the side. You'll want that bread to mop up every last bit in your bowl.
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Pro Tricks:
- Cut all potatoes the same size so they cook evenly
- Take your time with browning the sausage
- Add seasoning bit by bit throughout cooking
I've made this soup more times than I can count, and I've learned that taking time with the sausage and cutting potatoes into even chunks makes all the difference in creating the ultimate comfort meal.
Frequently Asked Questions
- → What type of sausage is ideal?
- Italian sausage works, pick mild or spicy. Don’t forget to remove the casings!
- → Can I try a different potato type?
- Waxy potatoes are perfect—use white or Yukon gold for a nice texture.
- → Can leafy greens replace spinach?
- Sure, kale or Swiss chard are good picks. Tougher greens might need extra cook time.
- → How should I save leftovers?
- Pop them in the fridge for up to three days and reheat lightly when hungry.
- → Is freezing this soup an option?
- Yep, it freezes well. Add fresh cream when you warm it back up to serve.