Italian Sausage Potato Soup

This creamy Italian sausage soup with potatoes and spinach is the ultimate comfort food that's both hearty and sophisticated. The combination of savory sausage, tender potatoes, and fresh spinach swimming in a velvety broth creates a meal that feels like a warm hug on a cold evening.

The first time I made this soup was during an unexpected spring snowstorm. We were stuck inside, and I cobbled together what we had in the pantry. Now it's requested at least twice a month, even during summer.

Ingredients

• Italian sausage creates the flavor foundation for the entire soup. I prefer using half mild and half hot for balanced heat
• Yukon Gold potatoes hold their shape while becoming creamy. Their buttery flavor enhances the broth
• Heavy cream transforms the broth into something luxurious. Use full-fat for best results
• Fresh baby spinach adds color, nutrition, and a slight earthy note that balances the richness
• Fresh thyme brings an aromatic herbaceous quality that makes the soup feel special

Step-by-Step Instructions

Brown the Sausage

Heat your olive oil in a large Dutch oven over medium heat until it shimmers. Add the sausage, breaking it into small bite-sized chunks with a wooden spoon. Let it develop a deep golden crust before stirring, about 2-3 minutes. Continue cooking until no pink remains, about 5-7 minutes total. The fond that develops on the bottom of the pot is pure flavor.

Sauté Aromatics

Using the same pot with all those beautiful sausage drippings, add your diced onion with a generous pinch of salt. The salt helps draw moisture out and prevents burning. Cook until translucent and soft, about 3-4 minutes. Add the garlic and cook just until you can smell its fragrance, about 60 seconds. Watch carefully as garlic burns quickly and becomes bitter.

Add Potatoes and Broth

Add your sliced potatoes to the pot, stirring to coat them in the flavorful fat. Pour in the chicken broth, making sure all potatoes are submerged. Tuck in the thyme sprigs whole. Bring everything to a rolling boil, then reduce to a steady simmer. Cook uncovered until you can easily pierce the potatoes with a fork but they still hold their shape, about 12-15 minutes.

Return Sausage and Stir in Cream

Fish out and discard the thyme stems. They've done their aromatic job. Return the browned sausage to the pot, including any juices that collected on the plate. Pour in the heavy cream in a slow stream while stirring continuously to prevent curdling. Allow the soup to return to a gentle simmer, never a boil, for about 5 minutes to marry the flavors.

Add Spinach

Add handfuls of fresh spinach, stirring after each addition until wilted. The spinach will dramatically reduce in volume. This should take only 1-2 minutes. Taste and adjust seasoning with salt, freshly cracked black pepper, and red pepper flakes if you want more heat.

Finish and Serve

Ladle the steaming soup into warmed bowls. The contrast between the hot soup and cold bowls can sometimes affect the texture. Garnish with fresh thyme leaves and another twist of black pepper. Serve immediately with crusty bread for dipping.

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My favorite part of this recipe is how the potatoes sometimes break down slightly, naturally thickening the soup. My grandmother from northern Italy used this technique in many of her recipes, calling it nature's thickener. She would always say a good soup should coat the back of your spoon just enough to leave a trail when you run your finger through it.

Make It Your Own

This soup welcomes customization based on what you have on hand. Kale works beautifully instead of spinach but needs about 5 minutes to soften. Cannellini beans add extra protein and creaminess. Sweet potatoes can replace Yukon Golds for a slightly sweeter flavor profile and beautiful color contrast with the spinach.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably when chilled because of the potatoes and cream. When reheating, do so gently over medium-low heat, stirring frequently to prevent the cream from separating. You may need to add a splash of broth or water to reach your desired consistency again.

Serving Suggestions

While this soup is substantial enough to be a complete meal, it pairs beautifully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Crusty sourdough bread or garlic bread is non-negotiable for sopping up every last drop of the creamy broth. For wine lovers, a medium-bodied Sangiovese complements the Italian sausage perfectly.

Recipe FAQs

→ Can I substitute the heavy cream in this soup?

Yes, you can substitute heavy cream with half-and-half for a lighter version, or use coconut cream for a dairy-free alternative. For a lower-calorie option, try evaporated milk, though the soup won't be quite as rich.

→ How can I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened too much during storage.

→ Is this soup freezer-friendly?

While you can freeze this soup, cream-based soups may separate slightly when thawed. For best results, freeze before adding the cream and spinach, then add these fresh when reheating. If freezing the complete soup, whisk gently while reheating to recombine.

→ What can I use instead of spinach?

Kale (remove stems and chop finely), Swiss chard, or escarole make excellent substitutes for spinach. Adjust cooking time as heartier greens like kale may need a few extra minutes to wilt properly.

→ Can I make this soup vegetarian?

For a vegetarian version, replace the Italian sausage with plant-based sausage alternatives or 2 cups of sautéed mushrooms. Use vegetable broth instead of chicken broth. The mushrooms will provide a similar umami flavor that complements the creamy base.

→ What's the best potato variety to use?

Yukon Gold potatoes are ideal because they hold their shape while becoming creamy. Russets can be used but may break down more. Red potatoes also work well and add nice color. Avoid waxy potatoes like fingerlings which don't absorb the broth's flavor as effectively.