Name: Italian Sausage Potato Soup with Carrots & Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 lb Italian sausage (mild or spicy); 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 3–4 medium potatoes, peeled and diced; 2 carrots, sliced; 4 cups chicken broth or vegetable broth; 1–2 cups fresh spinach; ½ cup heavy cream or half-and-half (optional); 1 teaspoon dried Italian seasoning; Salt and black pepper, to taste; Pinch of crushed red pepper flakes (optional); Grated Parmesan cheese (optional, for garnish)

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Italian Sausage Potato Soup with Carrots & Spinach is hearty, comforting, and packed with bold flavors. This one-pot wonder combines savory sausage, tender potatoes, sweet carrots, and fresh spinach in a flavorful broth that warms me up from the inside out. It’s a simple yet satisfying meal that’s perfect for cozy nights or easy weekday dinners.

Why You’ll Love This Recipe

I love how this soup delivers big comfort with minimal effort. The sausage brings richness and spice, while the potatoes and carrots give it body and natural sweetness. Spinach adds a fresh, healthy touch that balances everything out. It’s one of those soups I can throw together quickly but still feels like a full, nourishing meal. And since it’s all made in one pot, cleanup is quick and painless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or spicy, depending on preference)
Potatoes, peeled and diced
Carrots, sliced
Fresh spinach
Onion, chopped
Garlic, minced
Olive oil
Chicken broth or vegetable broth
Heavy cream or half-and-half (optional, for creaminess)
Salt and pepper
Dried Italian seasoning
Crushed red pepper flakes (optional, for heat)
Grated Parmesan cheese (optional, for garnish)

Directions

I start by heating olive oil in a large pot over medium heat. I add the sausage, breaking it up as it browns.
Once the sausage is cooked through, I remove any excess grease and add the chopped onions and garlic. I sauté until fragrant and softened.
I stir in the sliced carrots and diced potatoes, then season with salt, pepper, and Italian seasoning.
I pour in the broth and bring everything to a boil, then reduce the heat and let it simmer until the potatoes and carrots are tender—about 15–20 minutes.
I stir in the fresh spinach and let it wilt into the soup.
For extra richness, I add a splash of heavy cream or half-and-half and stir until the soup is creamy and well combined.
I taste and adjust the seasoning, then serve hot with a sprinkle of Parmesan if I want a cheesy finish.

Servings and timing

This recipe makes about 4 to 6 servings, depending on portion size. It takes around 40 minutes from start to finish—perfect for a weeknight dinner that feels like a warm hug in a bowl.

Variations

I swap spinach for kale or Swiss chard for a heartier green.
For a lighter version, I skip the cream and stick with a broth-based soup.
I use sweet potatoes instead of regular potatoes for a different flavor twist.
I mix in cannellini beans or chickpeas for added protein and fiber.
For a spicier soup, I use hot Italian sausage and more crushed red pepper flakes.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm the soup gently on the stovetop or in the microwave. If it thickens too much, I add a splash of broth or water. This soup also freezes well—I just leave out the cream if I’m freezing and stir it in fresh when reheating.

FAQs

Can I use ground turkey or chicken instead of sausage?

Yes, I’ve swapped in ground turkey or chicken before—just be sure to add extra seasoning to make up for the flavor you’d get from sausage.

What kind of potatoes work best?

I usually use Yukon gold or russet potatoes. They hold their shape well and become tender without getting mushy.

Can I make this dairy-free?

Absolutely. I skip the cream and Parmesan and just go with a full broth base. The soup is still rich and flavorful.

How do I keep the spinach from getting overcooked?

I add it right at the end, once I’ve turned off the heat. The residual warmth wilts it just enough.

Is this soup spicy?

It depends on the sausage. I use mild Italian sausage for a gentle flavor, or spicy sausage if I want some heat. Crushed red pepper gives me control over the spice level.

Conclusion

Italian Sausage Potato Soup with Carrots & Spinach is a go-to in my kitchen when I need something hearty, easy, and comforting. It’s full of bold, savory flavor and nourishing ingredients, all wrapped up in a creamy or brothy base that I can customize to my liking. Whether I’m serving it on a cold night or prepping lunches for the week, this soup never lets me down.