Sausage Potato Spinach Soup

Two bowls of sausage spinach potato soup sit on a table. There is some bread and a spoon next to it.

Savory sausage, tender potatoes, creamy spinach, and a rich, velvety broth make this Sausage Potato Spinach Soup perfect for a chilly evening.

As the weather gets colder, I feel like my soup cravings shift. Gone are the days of light broths and delicate flavors. Instead, I find myself yearning for something heartier, something creamier. Or, in the case of this Sausage Potato Spinach Soup – it’s both!

Full disclosure, this soup came out of my desire to recreate the classic Olive Garden Zuppa Toscana at home. And yes, it does have some flavor similarities, but it’s not quite the same. I take a bit of a shortcut by using frozen chopped spinach instead of freshly chopped kale (a little easier for me, especially when I’m in a rush). But the combination of savory sausage, tender potatoes, creamy spinach, and that rich, velvety broth? It’s just perfect.

Every time I make this soup, I marvel at how something so simple can be so incredibly satisfying. It’s made with mostly pantry staples, minimal seasoning, doesn’t take long to throw together, and yet it’s creamy, savory, and has just the right amount of spice.

And let’s not forget, this soup is perfect for dipping! Be sure to have some crusty bread on hand, because the rich broth practically begs to be soaked up by a warm slice of bread.

Whether you’re a fan of Zuppa Toscana or just love a good, cozy soup, this Sausage Potato Spinach Soup is sure to become a new favorite in your kitchen!

Ingredients for sausage, potato, spinach soup sit on a table. There is ground sausage, potatoes, onions, frozen chopped spinach, chicken stock, and heavy cream.

Recipe Ingredients

This Sausage Potato Spinach Soup has just a few ingredients and is minimally seasoned but packs a ton of flavor. Here is what you’ll need to make it.

Italian Sausage: Italian sausage is a type of seasoned pork sausage that comes in both sweet (mild) and hot (spicy) varieties, and is typically seasoned with fennel, garlic, anise, and other herbs. In addition to some protein, it adds incredible flavor and richness to this minimally seasoned soup. I like to use a sweet ground Italian sausage, but you can also use the hot variety.

Yukon Gold Potatoes: Yukon Gold potatoes are a type of waxy, golden-skinned potato known for their creamy texture and naturally buttery flavor. Originally developed in Canada in the 1960s, these potatoes are now grown in many regions, including the United States. I love using them in soups because they hold their shape really well after cooking.

Frozen Chopped Spinach: Frozen chopped spinach is spinach that has been blanched, chopped, and frozen for long-term storage. It’s a convenient, nutritious option when fresh spinach is not available or for dishes that require cooking down a lot of greens. I can find both bags and blocks of frozen chopped spinach at my grocery store and either would work in this recipe. Just be sure to thaw it a bit before putting it in the soup!

Yellow Onion and Garlic: Onion and garlic are foundational aromatic vegetables that form the base of many soups. I love using yellow onions here because they are slightly sweet when cooked which I think adds a nice flavor contrast to the savory sausage and garlic.

Chicken Broth: Chicken broth is a flavorful liquid made by simmering chicken meat, bones, vegetables, and seasonings in water. It serves as the base for this soup. I like to use a good quality or even homemade chicken stock when I can because it adds more flavor than say a boxed broth or bouillon, but use whatever is easiest and available to you.

Heavy Cream: Also known as heavy whipping cream, heavy cream is the high-fat part of dairy milk that rises to the top. It contains 36-40% fat and is used to add richness and creaminess to the soup.

Hands cutting onions on a cutting board.

Chopped potatoes on a cutting board with a knife.

How To Make Sausage Potato Spinach Soup

This hearty soup is so easy to make – just a few simple steps and you’ll have a delicious, comforting meal in no time. Here’s a high level overview of the steps:

Brown the Sausage
In a large pot, heat over medium heat, use a spatula or spoon to break up the sausage into smaller pieces. Continue cooking until the sausage is no longer pink. Once browned, remove the sausage from the pot using a slotted spoon and set aside, leaving behind any rendered fat for the next step.
Cook the Onions and Garlic
In the same pot, add the chopped onions and garlic to the rendered fat. Sauté over medium heat until softened and fragrant.
Simmer the Soup
Add the diced potatoes, cooked sausage, and chicken stock to the pot. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the potatoes are fork-tender.
Finish the Soup and Serve!
Remove the pot from heat. Stir in the thawed chopped spinach, heavy cream, and pepper. Taste and adjust seasoning with salt if needed. Serve with a sprinkle of parmesan cheese and some crusty bread and enjoy!

A pot of sausage potato spinach soup with a wooden spoon in it.

Recipe Substitution FAQs

What if I can’t find Italian sausage?

If ground Italian sausage isn’t available, you can substitute with ground pork. To mimic the classic Italian sausage flavor, try adding extra seasonings like ground fennel seeds, crushed red pepper flakes, and dried oregano. This will help recreate the savory, herby profile of Italian sausage.

Can I use uncooked Italian sausage links instead of ground sausage?

Yes, you can absolutely use uncooked Italian sausage links! Just remove the sausage from the casings before adding it to the recipe. You can do this by slicing the casings open or simply squeezing the sausage out from the links.

Can I use chicken or turkey Italian sausage?

Yes, you can substitute chicken or turkey Italian sausage for the pork version. However, keep in mind that the soup will have a lighter flavor since chicken and turkey sausages tend to be less rich than pork-based sausages. To boost the flavor, consider adding extra seasonings or a bit more olive oil for richness.

Can I use fresh spinach?

Yes, you can use fresh spinach, though you’ll need quite a bit more to match the amount of frozen spinach called for in the recipe. For 12 oz of frozen spinach, you’ll need around 2 lbs of fresh spinach. Be sure to finely chop it, and you can either cook the spinach first or add it directly to the soup just before the potatoes are done cooking for the best texture.

Can I replace the heavy cream with milk?

You can substitute milk or half-and-half for the heavy cream, but keep in mind that the soup will be less rich and creamy. For a slightly richer alternative, you might consider using whole milk or adding a small amount of butter to compensate for the creaminess. Lower-fat milks (like skim) will produce a lighter, less velvety texture.

I can’t find Yukon Gold potatoes, can I use another variety?

If Yukon Gold potatoes are unavailable, you can substitute any variety of waxy yellow or red potatoes. Just avoid something like Russets because they tend to disintegrate more in the soup than more way than the waxy varieties.

A close up shot of a bowl of sausage potato spinach soup.

Related Recipes

Looking for another soup with sausage? Definitely check out my Sausage Lentil Soup with Kale. Or maybe you want another creamy soup option? I have several favorites including Creamy Asparagus Leek Soup with Thyme, Creamy Roasted Red Pepper Bisque and Spicy Roasted Poblano and Jalapeno Corn Chowder for you to try!