Description

This creamy potato and sausage soup combines hearty Italian sausage with tender potatoes, fresh spinach, and savory herbs in a rich, comforting broth. Perfect for chilly days, this flavorful soup is easy to prepare on the stovetop and delivers a satisfying blend of creamy texture and robust taste, garnished with Parmesan cheese and fresh parsley for a touch of elegance.

Ingredients

Scale

Meat and Dairy

1 pound Italian sausage (mild or spicy, casings removed)
1 cup heavy cream
1/4 cup Parmesan cheese (grated)

Vegetables

1 medium onion (diced)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
3 cloves garlic (minced)
4 medium russet potatoes (peeled and diced)
2 cups fresh spinach (chopped)
Fresh parsley for garnish

Liquids and Oils

1 tablespoon olive oil
5 cups chicken broth

Herbs and Spices

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper

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Instructions

Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces, about 5–6 minutes. Remove the sausage with a slotted spoon and set aside.
Sauté Vegetables: Add the diced onion, sliced carrots, and celery to the pot and sauté for about 5 minutes until they become softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
Add Broth and Potatoes: Pour in the chicken broth, then add the peeled and diced russet potatoes along with the dried thyme, oregano, salt, and black pepper. Bring the mixture to a boil.
Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Combine Sausage and Cream: Return the browned sausage to the pot. Stir in the heavy cream, chopped spinach, and grated Parmesan cheese. Cook for 2–3 minutes more until the spinach wilts and the soup achieves a creamy consistency.
Adjust and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving warm.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream to reduce fat content.
Kale can be used instead of spinach for a different flavor and texture.
This soup tastes even better the next day as the flavors meld together, making it ideal for leftovers.
Use gluten-free chicken broth to keep the recipe gluten-free.