Description
A rich and creamy Italian soup featuring savory sausage, tender potatoes, fresh spinach, and a blend of Italian seasonings, perfect for a comforting family meal.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups russet potatoes, peeled and diced
- 2 cups chopped spinach
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cream and Garnish
- 1 1/2 cups heavy cream
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Cook Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into small pieces, and cook until browned. Remove sausage with a slotted spoon and set aside to drain excess fat.
- Sauté Onion and Garlic: In the same pot, add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and sauté for an additional 1 minute until fragrant.
- Simmer Potatoes: Add diced potatoes, chicken broth, Italian seasoning, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Combine and Cook Spinach: Return the browned sausage to the pot. Stir in chopped spinach and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the spinach has wilted and the soup becomes creamy and well combined.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper if needed. Ladle into bowls and sprinkle each serving with grated Parmesan cheese for garnish. Serve hot and enjoy.
Notes
- For a spicier version, use spicy Italian sausage or add red pepper flakes.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- To make the soup thicker, mash some of the cooked potatoes before adding the sausage back to the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
