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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Italian sausage and potato soup is a cozy dish perfect for fall evenings. The ground Italian sausage brings a savory richness, while baby red potatoes add a hearty texture. Spinach and diced tomatoes brighten the soup with fresh and tangy notes. The broth gets creamy and velvety with the addition of heavy whipping cream, creating a silky finish. This soup is simple to prepare and comes together in just one pot, making it a quick...
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Heat olive oil in a large pot until shimmering.
Brown ground Italian sausage until no longer pink, breaking it up into small pieces as it cooks.
Add onion, baby red potatoes, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Sauté until the onions are tender and fragrant.
Add diced tomatoes and chicken broth. Simmer for 20 minutes, or until the potatoes are cooked through and tender.
Stir in spinach and heavy whipping cream. Cook for 2–3 minutes until the spinach is wilted and the soup is creamy.
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You can substitute kale for spinach if preferred.
For a spicier soup, increase the amount of red pepper flakes.
Use a potato masher to slightly crush the potatoes for a thicker consistency.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Add it directly to the soup without thawing, and adjust cooking time slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I make this soup dairy-free?
Yes, you can replace heavy whipping cream with a non-dairy alternative like coconut milk or cashew cream.
What type of potatoes work best for this recipe?
Baby red potatoes are ideal, but you can also use Yukon Gold or russet potatoes.
Can I freeze this soup?
Yes, this soup freezes well. Avoid adding the heavy cream before freezing, and stir it in when reheating.
