5 from 13 votes
This warm comforting Potato Spinach Soup with Italian Sausage 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.
Potato Spinach Soup with Italian Sausage
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
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.
Course: Soup
Cuisine: American, Italian
Keyword: Potato and Italian Sausage soup, Potato Soup, Potato Spinach Soup
Servings: 6 People
Author: hmccallum
Ingredients
  • 2 pounds Sweet Italian Sausage
  • 1 Onion diced
  • 2 Garlic cloves minced
  • 4 cups Low sodium chicken broth
  • 2 cups Water
  • 8 Redskin potatoes halved and sliced
  • 3 Carrots sliced
  • 2 cups Whole milk
  • 2 cups Heavy whipping cream
  • 1 tablespoon Dry basil
  • 1 teaspoon Dry oregano
  • Kosher salt to taste
  • Fresh cracked pepper to taste
  • 1 pinch Nutmeg
  • 3 cups Fresh spinach stem removed and chopped
Instructions
  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!