Sausage Potato Soup

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Make this creamy Sausage Potato Soup in one pot packed with Italian sausage, tender potatoes, carrots, celery, and spinach in a rich, savory broth with a hint of heat.

Prep Time40

Cook Time50

Total Time1 30

Course: Soup

Cuisine: American

Servings:

Calories: 416

Author: Donnalea Ferguson

Equipment

Large pot or Dutch oven

Ingredients

1 pound Italian sausage
1 Tablespoon olive oil
½ cup diced onion
1 Tablespoon butter
½ cup celery
1 cup diced carrot
1 pound red potatoes diced
3 cloves garlic minced
1 teaspoon Italian Seasoning
½ teaspoon black pepper
½ teaspoon red pepper flakes
½ teaspoon Kosher salt more if needed
6 cups chicken broth divided
2 Tablespoons tomato paste
1 Tablespoon all purpose flour
1 cup heavy cream
2 cups spinach
½ cup grated parmesan optional

Instructions

In a large pot heat olive oil over medium heat. Add ground Italian sausage, cook and crumble until no pink remains. Remove sausage from pot.
Add butter to hot pot. Add onion and celery, cook until onions are opaque. Add carrots and potatoes, cook for 5 minutes.
Add flour, minced garlic, Italian seasoning, Kosher salt, pepper, and red pepper flakes. Toss to coat. Add 1 cup chicken broth slowly, scrape the bottom of the pot to loosen the browned bits. Stir in tomato paste, then the remaining chicken broth.
Turn heat to high and bring to a boil, turn heat to medium and simmer for 20 minutes, or until you can pierce potatoes easily with a fork.
Add sausage and stir in heavy cream. Heat until soup begins to thicken. Taste and add salt if needed.
Turn heat off, add spinach, stir to combine and wilt the spinach.
Serve garnished with freshly grated parmesan, if using.

Notes

Refrigerate for 4 to 5 days, or freeze for 2 to 3 months.
Warm leftovers gently on the stovetop or in the microwave. Stir occasionally, and add a splash of broth to thin if too thick.

Nutrition calculated without optional parmesan.

Nutrition