Description
This creamy Italian soup combines hearty Italian sausage, tender potatoes, and fresh spinach in a rich, savory broth enhanced with Italian seasoning and topped with Parmesan cheese. Perfect for a comforting meal that warms you up, it offers a delicious balance of protein, veggies, and creamy texture.
Ingredients
Scale
Sausage and Aromatics
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Soup Base
- 3 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finish and Garnish
- 1 1/2 cups heavy cream
- 2 cups chopped spinach
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Cook the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned. Remove sausage with a slotted spoon and set aside.
- Sauté onions and garlic: In the same pot, add diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and sauté for 1 minute more to release its flavor.
- Simmer potatoes: Add diced potatoes, chicken broth, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are tender.
- Combine ingredients and finish soup: Return the browned sausage to the pot. Stir in the chopped spinach and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until spinach is wilted and soup is creamy.
- Season and serve: Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with grated Parmesan cheese before serving.
Notes
- You can substitute turkey sausage for a lighter option.
- For a thicker soup, mash some of the potatoes before adding the cream.
- Fresh spinach can be substituted with kale for a different flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
