If you’re yearning for a soul-warming dinner that brings people together, Italian Sausage Potato Soup with Carrots & Spinach will do the trick every single time. Brimming with hearty potatoes, tender sausage, vibrant carrots, and a swirl of baby spinach in a velvety, herbed broth, this soup is the culinary equivalent of a cozy hug. Every spoonful is packed with rich flavor and satisfying textures that make this dish a beloved comfort food in my home. Whether you’re welcoming a chill in the air or just craving a bowl of something special, this Italian Sausage Potato Soup with Carrots & Spinach stands tall as a go-to favorite worth sharing.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about this soup is how brilliant simple ingredients come together to create a symphony of flavors. Each ingredient does its part, whether adding heartiness, pops of color, or aromatic undertones that fill your kitchen with irresistible scents.
- Italian sausage: The star of the show! Choose mild or spicy depending on your taste, and enjoy the depth of flavor it brings.
- Olive oil: Adds a silky base and helps brown the sausage beautifully.
- Yellow onion: Delivers sweetness and extra body to your broth.
- Garlic: Essential for that classic, savory Italian aroma.
- Potatoes: Yukon golds make it creamy, russets turn fluffy—either way, they’re a must for the soup’s comforting texture.
- Carrots: Sliced for pops of sweetness and color throughout the bowl.
- Chicken broth: Opt for low-sodium so you have complete control over the seasoning, letting other flavors shine.
- Dried oregano: Classic Italian seasoning that amps up the earthy notes.
- Dried thyme: Adds a layer of subtle, woodsy fragrance.
- Crushed red pepper flakes (optional): Sprinkle in for a gentle, lingering heat.
- Salt and black pepper: Absolutely crucial for balance and boldness.
- Baby spinach: Wilts beautifully into the soup, offering freshness and vibrant green color at the end.
- Heavy cream: Swirled in for creamy richness, tying all the flavors together.
How to Make Italian Sausage Potato Soup with Carrots & Spinach
Step 1: Brown the Sausage
Start by heating that olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage (casings removed, of course), breaking it up as it cooks. Give it a few minutes until it’s browned and crumbled, which not only builds the foundation of flavor but also delivers those irresistible crispy sausage bits.
Step 2: Sauté Onion and Garlic
Toss in your diced yellow onion and minced garlic straight into the pot. Let them mingle with the sausage for 2 to 3 minutes. You’re looking for softened onions and that magical moment when the garlic fills your kitchen with a mouthwatering aroma.
Step 3: Add Potatoes and Carrots
Now it’s time to add your peeled and diced potatoes along with sliced carrots. These veggies are going to soak up every drop of that sausage goodness. Give everything a quick stir so those flavors coat every piece.
Step 4: Pour in Broth and Seasonings
Pour in your chicken broth and sprinkle in the dried oregano, dried thyme, red pepper flakes, and a generous pinch of salt and black pepper. Bring the mixture to a lively boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. This step gives the potatoes and carrots time to turn beautifully tender and absorb all the spices.
Step 5: Wilt in the Spinach
With the hard work done, toss in the roughly chopped baby spinach. Stir it in and let it cook for another 2 or 3 minutes—just until it’s wilted and a gorgeous green throughout your Italian Sausage Potato Soup with Carrots & Spinach.
Step 6: Add Cream and Finish Up
Lower the heat and pour in the heavy cream, stirring gently to meld everything together into a creamy, comforting masterpiece. Allow it to simmer for another couple of minutes, then taste and adjust the seasoning if you need to. All that’s left is ladling it into bowls and savoring every spoonful!
How to Serve Italian Sausage Potato Soup with Carrots & Spinach
Garnishes
Sprinkle each bowl with a little freshly grated Parmesan, a few extra red pepper flakes, or a shower of fresh chopped parsley. These garnishes instantly lift the colors and flavors, giving your Italian Sausage Potato Soup with Carrots & Spinach a touch of restaurant-worthy flair.
Side Dishes
Crusty bread is practically required for dipping and soaking up every last drop. Pair your soup with a crisp green salad or a side of garlicky roasted vegetables for an extra burst of nutrition and crunch alongside each warm, hearty bite.
Creative Ways to Present
For a special occasion, try serving the soup in rustic bread bowls or petite soup tureens. A sprinkle of lemon zest or a dash of basil oil drizzled on top can add a playful twist, making the Italian Sausage Potato Soup with Carrots & Spinach the centerpiece of a memorable meal.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it into airtight containers. Stored properly in the fridge, leftover Italian Sausage Potato Soup with Carrots & Spinach will taste just as delicious for up to four days. Just give it a quick stir before reheating to bring everything back together.
Freezing
This soup freezes beautifully! Portion cooled soup into freezer-safe bags or containers, leaving a bit of space for expansion. Italian Sausage Potato Soup with Carrots & Spinach keeps well in the freezer for up to three months. For best texture, freeze before adding the cream (and stir it in after reheating).
Reheating
To reheat, pour the soup into a pot and warm it gently over medium-low heat, stirring occasionally. If the soup thickens after refrigeration or freezing, simply add a splash of broth or water to loosen it up. Reheat only what you’ll eat for the best flavor and creamy texture.
FAQs
Can I make this soup dairy-free?
Absolutely! Simply omit the heavy cream or swap it for a splash of unsweetened almond or oat milk. The soup will still have fabulous body and warmth from the potatoes and sausage.
What’s the best type of potato for this soup?
Both russet and Yukon gold potatoes work wonders. Russets give a fluffier, heartier texture, while Yukon golds lend a creamy, buttery consistency. Use whichever you have on hand, or mix them for a little of both!
How spicy is Italian Sausage Potato Soup with Carrots & Spinach?
That’s totally up to you. If you use spicy Italian sausage and add the red pepper flakes, you’ll get a wonderful, warming kick. For a milder version, go with mild sausage and skip the extra flakes.
Can I substitute spinach with another green?
Definitely! Kale is a fantastic swap. Just chop it finely and simmer for a few extra minutes so it softens to perfection in the soup.
Is Italian Sausage Potato Soup with Carrots & Spinach gluten-free?
Yes, as long as you double-check your sausage and broth labels for hidden gluten, this comforting soup is naturally gluten-free and safe for most gluten-sensitive eaters.
Final Thoughts
There’s something magical about the way Italian Sausage Potato Soup with Carrots & Spinach brightens even the gloomiest day. With just a handful of wholesome ingredients and a bit of time, you’ll have a deeply comforting meal to share and savor. I hope you fall in love with it as much as my family has—give it a try tonight and see for yourself!
Print
Italian Sausage Potato Soup with Carrots & Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Italian Sausage Potato Soup with Carrots & Spinach. This hearty soup is packed with flavorful Italian sausage, tender potatoes, sweet carrots, and nutritious spinach in a creamy broth.
Ingredients
Italian Sausage:
- 1 pound Italian sausage (mild or spicy, casings removed)
Other Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups russet or Yukon gold potatoes (peeled and diced)
- 2 large carrots (sliced)
- 6 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 3 cups baby spinach (roughly chopped)
- ½ cup heavy cream
Instructions
- Brown the Sausage: In a large soup pot, cook Italian sausage until browned. Add onion and garlic.
- Add Vegetables: Stir in potatoes and carrots, then pour in chicken broth. Season with oregano, thyme, red pepper flakes, salt, and pepper. Simmer until vegetables are tender.
- Finish the Soup: Add spinach, cook until wilted. Stir in heavy cream, simmer briefly, adjust seasonings, and serve hot.
Notes
- For a lighter version, use half-and-half or omit cream.
- Kale can be used instead of spinach.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
