Ohhh this one’s pure cozy-in-a-bowl goodness — Italian Sausage Potato Soup with Carrots & Spinach is hearty, creamy (or brothy if you prefer), and packed with flavor from the sausage and herbs. It’s like Zuppa Toscana’s rustic cousin, and it’s chef’s kiss for chilly nights.
Italian Sausage Potato Soup with Carrots & Spinach
Ingredients:
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1 lb Italian sausage (mild or spicy)
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1 small onion, diced
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2–3 cloves garlic, minced
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3 medium carrots, peeled & sliced
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4 medium potatoes, diced (Yukon Gold or russet work great)
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4 cups chicken broth (or veggie broth)
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1 cup water (optional, for thinner broth)
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1 tsp Italian seasoning
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1/2 tsp crushed red pepper (optional, for heat)
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Salt & pepper to taste
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2–3 cups fresh spinach (or kale)
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Optional: 1/2–1 cup heavy cream or half-and-half
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Olive oil or butter for sautéing
Instructions:
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Brown the Sausage
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In a large pot or Dutch oven, cook the sausage over medium heat until browned.
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Remove and set aside (drain excess grease if needed).
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Sauté Veggies
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In the same pot, add a little olive oil if needed.
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Sauté the onion and carrots for 3–5 minutes until softened.
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Add garlic and cook another 30 seconds.
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Simmer the Soup
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Return sausage to the pot.
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Add potatoes, broth, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
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Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
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Finish It Off
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Stir in the spinach and let it wilt (about 2–3 mins).
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Add heavy cream or half-and-half for a creamy finish (totally optional but delicious).
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Taste and adjust seasoning.
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Serve
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Ladle into bowls and top with grated Parmesan, a swirl of cream, or crusty bread on the side.
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Variations:
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Swap spinach for kale for more texture.
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Add white beans for an extra protein boost.
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Make it dairy-free: skip the cream or use coconut milk for a twist.
Want a crockpot version or dairy-free creamy option? Happy to tweak it!