Potato Spinach Soup with Italian Sausage

This warm comforting goodness is perfect for lunch or dinner. Serve it with a warm fresh crusty Italian bread, or wonderful French baguette…Both are guaranteed to be a  fantastic addition to your Homemade Potato & Spinach Soup with Italian Sausage.

One of my all time favorite soups are those that are thick rich and delightfully creamy.  Now add Redskin Potatoes, bright Carrots, Italian Sweet Sausage and wonderful dark green fresh Spinach –Can you say “You have my full attention?”

The McCallum's Shamrock Patch #Potato and #Spinach #Soup with #ItalianSausage

This has been a win-win recipe in our household being my husband is Irish and I am from an Italian background it’s the perfect compromise of all the things we both truly enjoy in our cultures.

The McCallum's Shamrock Patch Potato and #Spinach #SoupYou will find our recipe for Potato & Spinach Soup with Italian Sausage fairly simple to make. Most ingredients you may already have on hand in your refrigerator, the rest are conveniently found at your local favorite grocery market for a low-cost.

Potato Spinach Soup with Italian Sausage

  • 2 pounds Sweet Italian Sausage
  • 1 large onion diced
  • 2 garlic cloves, minced
  • 4 cups  of  low sodium chicken broth
  • 2 cups of  water
  • 8 large redskin potatoes, halved and sliced
  • 3 large carrots, sliced
  • 2 cups of  whole milk
  • 2 cups of heavy whipping cream
  • 1 tablespoon of dry basil
  • 1 teaspoon of dry oregano
  • Kosher salt, to taste
  • fresh cracked pepper, to taste
  • A pinch of nutmeg
  • 3 cups of  fresh spinach stem removed and chopped


  1. In a large Dutch Oven, start browning Sweet Italian Sausage on medium heat, add 1 large diced onion, and  2 cloves of minced garlic.
  2. Once completely browned drain excess oils off by placing in a colander or strainer for a few moments.
  3. Return to Dutch Oven, adds 4 cups of low sodium chicken broth, two cups of water, bring to a simmer, add 8 large redskin potatoes that have been halved and sliced.
  4. Cook over medium heat about 7 minutes, then add sliced carrots. Continue cooking on low to medium heat for another 10 minutes.
  5. Reduce heat to low, slowly add 2 cups of whole milk, (careful of heat, as you do not want the milk to curdle)stir and then slowly add 2 cups of heavy cream. (Still being cautious of heat) stir and add 1 tablespoon of dry basil, 1 teaspoon of dry oregano, Kosher salt, fresh cracked pepper, and a slight pinch of nutmeg. Stir to incorporate all spices.
  6. Cook on very low for about 7-10 minutes then add 3 cups of fresh spinach that has been cleaned, stems removed, and chopped. Remove from heat immediately.
  7. Stir and serve immediately, with a warm, buttered,  fresh crusty bread.
  8. Enjoy!

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.



  1. So is the recipe two cups of broth or four? In the instructions it says to add 16 oz (2 cups) of broth but never mentions anything about the other two cups? Just wanted to make sure!


  2. Thank you so much for attending week 6 of #PureBlogLove and linking your fantastic blog post. I’m really loving all these delicious soup recipes coming from over here lately. Keep them coming! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day!


  3. I make a ton of soups once fall rolls around, so I’ll be adding this one into the rotation! It looks absolutely delicious, Heidy!


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