Creamy Italian Sausage Soup (Printable Version)
A comforting blend of savory sausage, tender potatoes, and fresh spinach in a rich, creamy broth with aromatic herbs.
# What You'll Need:
→ Protein
01 -
1 lb (450g) Italian sausage, casings removed, mild or hot
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
4 medium Yukon Gold potatoes, sliced into ¼ inch rounds or cubed
05 -
3 cups fresh baby spinach
→ Liquids
06 -
4 cups chicken broth
07 -
1 cup heavy cream
→ Seasonings
08 -
1 tbsp olive oil
09 -
2-3 fresh thyme sprigs
10 -
Salt and freshly cracked black pepper, to taste
11 -
Red pepper flakes, optional
# Steps To Follow:
01 -
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it up with a spoon as it cooks until browned and cooked through. Remove with a slotted spoon and set aside.
02 -
In the same pot, add diced onion and a pinch of salt. Sauté for 3-4 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
03 -
Stir in sliced potatoes and chicken broth. Tuck in the thyme sprigs. Bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes, or until potatoes are fork-tender.
04 -
Remove thyme sprigs. Return browned sausage to the pot. Stir in heavy cream and bring to a gentle simmer.
05 -
Stir in fresh spinach and cook for 1-2 minutes until wilted. Season with salt, freshly cracked pepper, and red pepper flakes (if using) to taste.
06 -
Ladle soup into warm ceramic bowls. Top with a fresh thyme sprig and a generous twist of cracked pepper. Serve with crusty bread.
# Notes and Tips:
01 -
This hearty soup combines the richness of Italian sausage with creamy potatoes and fresh spinach for a comforting meal.
02 -
For a lighter version, substitute half-and-half for the heavy cream.