Creamy Italian Sausage Soup Spinach (Printable Version)
Italian sausage, potatoes, and spinach create a creamy, hearty bowl with fresh thyme and black pepper finish.
# What You'll Need:
→ Main Ingredients
01 -
450g Italian sausage, mild or spicy, casings removed
02 -
1 tablespoon olive oil, as needed
03 -
1 small onion, diced
04 -
2 garlic cloves, minced
05 -
1 liter chicken broth
06 -
4 medium potatoes, peeled and diced (Yukon Gold or Russet)
07 -
1 teaspoon salt, or to taste
08 -
0.5 teaspoon black pepper, plus more for garnish
09 -
1 teaspoon dried Italian herbs or oregano
10 -
240ml heavy cream or half-and-half
11 -
3 cups fresh baby spinach
12 -
Fresh thyme sprigs, for garnish
13 -
Red pepper flakes, optional, for heat
# Steps To Follow:
01 -
In a large pot over medium heat, cook the Italian sausage until thoroughly browned and crumbled. Remove from the pot and set aside if there is excessive grease.
02 -
In the same pot, add the diced onion and sauté until translucent, adding olive oil if needed. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
03 -
Pour in the chicken broth, then add diced potatoes, salt, black pepper, and dried Italian herbs or oregano. Bring the mixture to a boil, then reduce heat and simmer for 12 to 15 minutes until the potatoes are tender.
04 -
Return the browned sausage to the pot. Stir in the heavy cream and add the fresh baby spinach. Simmer for an additional 2 to 3 minutes, just until the spinach wilts and the soup is heated through.
05 -
Ladle the soup into warm bowls. Garnish with thyme sprigs and freshly cracked black pepper. Add a pinch of red pepper flakes if desired for extra heat.
# Notes and Tips:
01 -
For deeper flavor, allow the sausage to render its fat fully before removing. Adjust seasoning to personal taste, especially with the salt and pepper.