Italian sausage potato soup with carrots and spinach is a rustic, hearty dish that’s packed with flavor and comfort. Juicy Italian sausage, tender potatoes, sweet carrots, and fresh spinach come together in a savory broth for a soup that’s both filling and wholesome.
This soup is inspired by Italian flavors, similar to Zuppa Toscana, but with the added nutrition of carrots and spinach. It’s a one-pot meal that’s easy to make, budget-friendly, and perfect for weeknights or Sunday suppers. Pair it with crusty bread, and you’ll have a cozy dinner that warms you from the inside out.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 4 medium potatoes, diced (Yukon Gold or russet)
- 6 cups chicken broth (or vegetable broth)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 bay leaf
- 2 cups fresh spinach, roughly chopped
- ½ cup heavy cream (optional, for richness)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan (for serving, optional)
Preparation
Step 1: Brown the Sausage
- In a large soup pot, heat olive oil over medium heat.
- Add sausage and cook until browned, breaking it into crumbles.
- Remove excess grease if necessary.
Step 2: Sauté Aromatics
- Add onion, carrots, and garlic to the pot.
- Cook 5 minutes until onion is soft and fragrant.
Step 3: Add Potatoes and Seasonings
- Stir in potatoes, Italian seasoning, paprika, black pepper, salt, and bay leaf.
Step 4: Simmer the Soup
- Pour in broth, stir, and bring to a boil.
- Reduce heat and simmer 20–25 minutes, until potatoes and carrots are tender.
Step 5: Add Spinach and Cream
- Stir in spinach and cook 2–3 minutes until wilted.
- Add heavy cream if using, and stir until combined.
Step 6: Serve
- Remove bay leaf.
- Ladle soup into bowls, garnish with parsley, and sprinkle with Parmesan if desired.
Variations
- Spicy Kick: Use hot Italian sausage and add crushed red pepper flakes.
- Kale Swap: Replace spinach with kale for a sturdier green.
- Creamy Version: Stir in cream cheese or half-and-half instead of heavy cream.
- Lighter Version: Use turkey sausage and skip the cream.
Cooking Notes
- Yukon Gold potatoes stay creamy; russets break down more for a thicker soup.
- For extra depth, add a splash of white wine when sautéing onions.
- Leftovers taste even better the next day as flavors meld.
Serving Suggestions
- Serve with crusty bread, garlic knots, or focaccia.
- Pair with a fresh side salad for balance.
- Add roasted vegetables on the side for extra comfort.
💡 Tips
- Brown sausage well for maximum flavor.
- Don’t add spinach too early—it only needs a few minutes to wilt.
- Store leftovers in the fridge for 3–4 days; reheat gently on the stove.
- Freeze without spinach and cream, then add those fresh after reheating.
Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 370
- Protein: 19g
- Sodium: 780mg
❓ FAQs
Q1: Can I use sweet potatoes instead of regular potatoes?
- Yes, sweet potatoes add a slightly sweeter, earthier flavor.
Q2: Can I make this dairy-free?
- Yes, simply skip the cream or use coconut milk for creaminess.
Q3: Can I use frozen spinach?
- Yes, thaw and squeeze out excess liquid before adding.
Q4: Can I make this in a slow cooker?
- Yes. Brown sausage first, then add everything except spinach and cream. Cook on LOW 6–7 hours or HIGH 3–4 hours. Add spinach and cream before serving.
Q5: Can I make this vegetarian?
- Yes, use plant-based sausage and vegetable broth.
Conclusion
Italian sausage potato soup with carrots and spinach is hearty, flavorful, and perfect for cozy dinners. Packed with savory sausage, creamy potatoes, tender carrots, and fresh spinach, it’s a one-pot meal that’s both satisfying and wholesome. Whether served for weeknight comfort or as a warming holiday dish, this soup is sure to become a family favorite.