Spicy Sausage Potato Soup with Spinach is a quick soup to make that’s loaded with flavor! It’s one of our favorites to enjoy as the weather starts to cool down.
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I don’t like kale at all, so this is my version of that famous soup at that local Italian restaurant. That soup is everywhere. You know the one I’m talking about, that Zuppa Toscana soup. The one with sausage, kale, potatoes, and bacon.
Well my version has spicy sausage, potatoes, and spinach. It’s flavorful broth will have you coming back for more.
The hearty sausage and potatoes please everyone, and spinach…you can hardly taste it. So it’s a win win for those picky eaters.
Not into spicy?
That’s fine. Just skip the crushed red pepper, and you’ve got no spice at all.
Just a hearty soup that will fill you right up.
What kind of bread do you like with it?
I like a nice crusty bread that you can dip and eat. My choice of bread for soups like this is ciabatta.
Here’s how I made my ciabatta bread:
Slice it into half inch thick slices, brush it with olive oil, mixed with fresh chopped parsley on both sides.
Toss into a 450 degree oven for 3 minutes on one side, and 3 minutes on the other.
It comes out perfectly crusty for dipping, and crunching on.
What can I add in this to “make it my own?”
You could add bacon to this, or not. If you choose to do so, I’d use about 4 slices, cut into ½ inch pieces, and cooked with the sausage.
(I choose to omit this because I’m not into chewy bacon, which is really what happens to it.)
If you like kale, you could add it, instead of the spinach, but again, we don’t like kale, and spinach hardly has a flavor at all, which is a great way to sneak in greens for those of us that aren’t that fond of them.
I’m actually one of those that isn’t fond of greens, but this I can handle. Of course I do like spinach.
Have you had this soup from Olive Garden? Have you tried making the copycat from the thousands of recipes online?
I’ve got a version on the blog from a long time ago. I think it dates back to the first year blogging. And the photos aren’t even there anymore, because I had no idea how this whole blogging thing with WordPress went, and didn’t know to not use Photobucket.
So a lot of my older recipes have Photobucket update issues.
I’ve went through all my photos from some of the older recipes and know that I’ve got to sit down one day and start uploading the photos that I’ve saved to a drive on my computer.
Ugh. I just don’t want to take the time to do that, with the hundred of other things going on.
I guess I should break down and maybe do a few a day. Perhaps over the next several months I can get it all done.
Anyway. So are y’all planning on making this soup or what?
It will be in our rotation several times this fall and winter.
It’s one of those soups that IF you’ve spent the day out in the snow (I can dream and wish!) then it will warm you right up!
Can I make this in the slow cooker/crock pot?
- Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Transfer the cooked sausage to a separate plate. Set aside.
- Add cooked sausage, garlic, onion, potatoes, chicken stock and water to a slow cooker (I like to line mine with these liners), and stir to combine. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender. Stir in the spinach and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Can I freeze this soup?
I wouldn’t. Freezing soup with dairy, usually results in separating.
What sides go well with this?
I mentioned the ciabatta bread above, and mentioned how I make it.
However, here are some other ideas:
- The Best Southern Cornbread
- Brussels Sprouts Salad with Apple, Bacon, Cranberries & a Citrus Dressing
- 1 pounds spicy Itailan Sausge I get this already ground in a package like you buy ground beef, in the meat department
- ¾ cup diced yellow onion
- 1 tablespoon minced garlic
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper, optional If you can't find spicy sausage, you can up this to ½ teaspoon. If you bought spicy sausage, and don't want this soup to be super spicy, leave this out
- 5 cups chicken broth, low sodium
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups spinach
- ¼ cup heavy cream
- In a large pot, cook the sausage over medium to high heat, crumbling the sausage as you go, until no longer pink. Stir in the onion and garlic. Cook for 3 to 4 minutes, until the onion is translucent.
- Season with basil, oregano, and crushed red pepper (see above). Pour in the broth and bay leaf. Bring to a boil. Add the potatoes and cook until they are fork tender. About 8 to 10 minutes.
- Stir in the spinach, and give it a quick stir. Stir in heavy cream. Season with salt and pepper, serve.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 277mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 23g