My sister and her kids had come over for a mid-week family dinner—nothing fancy, just one of those evenings where laughter spills out of the kitchen.
Dinner didn’t need to be complicated. It needed to be warm, comforting, and enough to feed a crowd without tying me to the stove all night: Italian Sausage Potato Soup with Carrots And Spinach. As she chopped carrots at the counter and I browned sausage in the pot, the kitchen filled with a scent that made everyone peek in. Rich, savory Italian sausage, sweet carrots, earthy potatoes, and a good handful of spinach for balance. Nothing too heavy. Just the kind of meal that makes people go quiet for a moment when they take the first bite.
Italian Sausage Potato Soup with Carrots And Spinach came together with conversation, clinking spoons, and kids dancing between our feet. And by the time we ladled it into bowls, the storm outside had turned into a gentle hum, the perfect soundtrack to a dinner we hadn’t planned but somehow needed.
Short Description
A cozy, nutrient-packed Italian sausage soup with tender potatoes, sweet carrots, and fresh spinach in a savory broth. Easy to make and perfect for family dinners or meal prep.
Key Ingredients
- 1 lb Italian sausage, crumbled
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 cups fresh spinach, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
Tools Needed
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon
- Ladle
- Peeler
Cooking Instructions
Step 1: Brown the Sausage
Heat a large soup pot over medium heat. Add the crumbled Italian sausage and cook, stirring occasionally, until browned and cooked through—about 6-8 minutes. Drain excess fat if needed.
Step 2: Sauté the Aromatics
Add chopped onion and garlic to the pot with the sausage. Cook for 2-3 minutes, stirring, until fragrant and the onion softens slightly.
Step 3: Add the Vegetables
Stir in the diced potatoes and sliced carrots. Mix everything well so the vegetables get coated in the sausage drippings.
Step 4: Pour in the Broth
Add 6 cups of chicken broth. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes and carrots are fork-tender.
Step 5: Stir in Spinach
Add the chopped spinach and cook for an additional 2-3 minutes, just until wilted. Taste and adjust seasoning with salt and pepper as needed.
Why You’ll Love This Recipe
– Hearty and satisfying without feeling heavy
– Easy one-pot meal, great for busy weeknights
– Packed with vegetables and protein
– Family-friendly and freezer-friendly
– Customizable with your favorite greens or root veggies
Mistakes to Avoid & Solutions
Overcooking the spinach: Add spinach at the very end to preserve color and nutrients. Wilt it gently for 2-3 minutes.
Mushy potatoes: Cut potatoes into even chunks and simmer just until fork-tender. Test a piece before turning off the heat.
Undercooked sausage: Fully brown the sausage before adding other ingredients to ensure rich flavor.
Under-seasoning: Taste before serving and adjust salt, especially since broth and sausage can vary in saltiness.
Too greasy: Drain excess fat after browning the sausage if it feels too oily.
Serving and Pairing Suggestions
This soup shines on its own, but it pairs beautifully with:
– Warm crusty bread or garlic toast
– A side salad with balsamic vinaigrette
– Shaved Parmesan or a dollop of ricotta on top Serve in deep bowls, family-style at the table, or keep it warm in a slow cooker for a buffet.
Storage and Reheating Tips
– Let the soup cool completely before storing.
– Keep in an airtight container in the fridge for up to 4 days.
– Freeze in individual portions for up to 2 months.
– Reheat gently on the stove over low heat, stirring occasionally.
– If frozen, thaw overnight in the fridge before reheating.
FAQs
1. Can I use spicy Italian sausage?
Absolutely! It adds a lovely kick. Adjust the amount of pepper or chili flakes elsewhere.
2. Can I swap in kale instead of spinach?
Yes. Add kale about 5 minutes before the soup finishes simmering since it takes longer to soften.
3. Can I make it vegetarian?
You can substitute the sausage with plant-based sausage and use vegetable broth.
4. How do I thicken the soup?
Mash a few potatoes in the pot or stir in a splash of cream at the end for extra body.
5. Can I cook this in a slow cooker?
Yes. Brown the sausage first, then transfer all ingredients (except spinach) to a slow cooker. Cook on low for 6-7 hours. Add spinach in the last 15 minutes.
Tips & Tricks
– Use Yukon Gold potatoes for a buttery texture.
– Chop veggies evenly for consistent cooking.
– Deglaze the pot with a splash of white wine after sautéing onions for extra flavor.
– Add red pepper flakes for heat if using mild sausage.
– For creamier texture, blend a small portion of the soup and stir it back in.
Recipe Variations
Creamy Version: Add 1/2 cup of heavy cream or coconut milk at the end.
Low-Carb Version: Swap potatoes with cauliflower florets.
Extra Veggie Version: Add zucchini or bell peppers in the last 10 minutes of cooking.
Cheesy Twist: Stir in 1/2 cup shredded Parmesan before serving.
Herby Touch: Add fresh rosemary or thyme while simmering for depth.
Final Thoughts
Meals like this one carry more than flavor—they hold a feeling. This soup, made in a kitchen filled with chatter and mismatched mugs, reminded me that comfort doesn’t have to be complicated. It can come in the form of simple ingredients, a bubbling pot, and people you love nearby.
I’ll definitely be making this again the next time my sister drops by, and maybe even doubling the batch. Because somehow, bowls always empty faster when stories are being shared. If you find yourself looking for something hearty yet wholesome, this soup delivers—with flavor, ease, and just enough soul to turn any evening into something worth remembering.
Italian Sausage Potato Soup with Carrots And Spinach
Print ThisIngredients
- 1 lb Italian sausage, crumbled
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 cups fresh spinach, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
Instructions
Step 1: Brown the Sausage
Heat a large soup pot over medium heat. Add the crumbled Italian sausage and cook, stirring occasionally, until browned and cooked through—about 6-8 minutes. Drain excess fat if needed.
Step 2: Sauté the Aromatics
Add chopped onion and garlic to the pot with the sausage. Cook for 2-3 minutes, stirring, until fragrant and the onion softens slightly.
Step 3: Add the Vegetables
Stir in the diced potatoes and sliced carrots. Mix everything well so the vegetables get coated in the sausage drippings.
Step 4: Pour in the Broth
Add 6 cups of chicken broth. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes and carrots are fork-tender.
Step 5: Stir in Spinach
Add the chopped spinach and cook for an additional 2-3 minutes, just until wilted. Taste and adjust seasoning with salt and pepper as needed.
