Description
A hearty and comforting Italian Sausage Potato Soup packed with flavorful mild or spicy Italian sausage, tender potatoes, carrots, and fresh spinach simmered in a creamy broth with aromatic herbs. Perfect for a cozy dinner, this soup delivers a balanced blend of savory and creamy textures with a touch of Parmesan garnish for extra richness.
Ingredients
Scale
Meat
- 1 lb Italian sausage (mild or spicy, according to preference)
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 cups fresh spinach, roughly chopped
Liquids & Dairy
- 4 cups chicken broth (or vegetable broth)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 tablespoon olive oil (for sautéing)
Spices & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Optional
- Grated Parmesan cheese for garnish
Instructions
- Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook it, breaking it up with a spoon, until it is browned and fully cooked, about 5-7 minutes. Remove the cooked sausage from the pot and set it aside.
- Sauté the Vegetables: Using the same pot, add the diced onion and cook for about 3 minutes until softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook the Soup: Add the diced potatoes and sliced carrots to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.
- Add the Sausage and Cream: Return the cooked sausage to the pot. Stir in the heavy cream along with dried oregano, dried basil, salt, and pepper. Mix well to combine and cook for an additional 5 minutes to allow the soup to thicken slightly.
- Finish with Spinach: Stir the chopped spinach into the soup and cook for another 2-3 minutes until the spinach is just wilted.
- Serve: Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese for an extra boost of flavor. Serve hot with crusty bread on the side for a complete meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can use vegetable broth instead of chicken broth to make it vegetarian-friendly if substituting sausage with a plant-based option.
- Adjust the seasoning with salt and pepper according to your taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
- Adding Parmesan cheese just before serving enhances the soup’s depth of flavor.
