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This hearty sausage, potato and spinach soup combines spicy Italian sausage with tender red potatoes and fresh spinach in a rich, creamy broth. Ready in just 30 minutes, it's the perfect weeknight comfort meal.
Making this soup on a cold evening changed my family's dinner routine forever. The way the potatoes soak up the sausage-flavored broth while staying perfectly tender creates something magical.
Essential Ingredients:
- Italian sausage: Adds rich flavor base, choose sweet or spicy
- Baby red potatoes: Hold shape better than russets
- Fresh baby spinach: Adds nutrition without bitterness
- Heavy cream: Creates silky texture
- Quality chicken stock: Provides foundation
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Detailed Instructions:
- Brown the Sausage
- Remove casings if needed
- Break into small chunks while cooking
- Allow to develop golden crust
- Drain excess fat if desired
- Build the Base
- Add onions to sausage drippings
- Cook until translucent
- Add garlic and herbs
- Stir in potatoes
- Develop Flavors
- Pour in stock gradually
- Simmer until potatoes are tender
- Season to taste
- Add spinach last
- Finish and Serve
- Lower heat completely
- Add cream slowly while stirring
- Check seasoning
- Garnish with herbs
Last winter, my daughter helped add the spinach to this soup, watching in amazement as it wilted into the broth. Now she asks for "green soup" regularly.
Storage Success:
Keep leftovers separate from cream when freezing. The potatoes actually improve in texture overnight.
Variations and Add-ins:
Try kale for heartier greens or add cannellini beans for extra protein. Each variation creates a new favorite.
Perfect Pairings:
Serve with crusty bread and a simple green salad. The bread is essential for soaking up every last drop.
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Chef's Tips:
- Cut potatoes uniformly for even cooking
- Don't rush the sausage browning
- Season in layers for best flavor
After countless pots of this soup, I've found that patience with the sausage browning and careful attention to potato size creates the perfect comfort food experience every time.
Frequently Asked Questions
- → What sausage works best?
- Italian sausage, spicy or mild. Remove casings first.
- → Can I use different potatoes?
- Any waxy potato works. Yukon gold or white potatoes are good.
- → Can I use other greens?
- Kale or Swiss chard work well. Add extra time for tougher greens.
- → How to store leftovers?
- Keep in fridge up to 3 days. Reheat gently.
- → Can I freeze this soup?
- Yes, but add fresh cream when reheating.