Italian Sausage Potato Soup with Carrots & Spinach

Ingredients

1 pound Italian sausage – choose mild for a subtle flavor or spicy for a kick

1 medium onion, finely diced

3 cloves garlic, minced for depth of flavor

4 medium potatoes, peeled and cut into small cubes

3 medium carrots, peeled and thinly sliced

4 cups chicken broth (or substitute with vegetable broth for a lighter option)

2 cups heavy cream (or use half-and-half for a lighter, less rich soup)

2 cups fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil, for sautéing

Optional garnish: freshly grated Parmesan cheese

1. Cook the Sausage

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5–7 minutes.

Transfer the sausage to a plate and set aside, leaving a bit of the flavorful drippings in the pot.

2. Sauté the Aromatics

In the same pot, add the diced onion and cook until softened and lightly golden, about 3 minutes.

Stir in the garlic and cook for 1 more minute, until fragrant.

3. Build the Base

Add the diced potatoes and sliced carrots to the pot.

Pour in the chicken broth and bring the mixture to a gentle boil.

Lower the heat, cover, and let it simmer for 15–20 minutes, or until the vegetables are fork-tender.

4. Add the Creaminess

Return the cooked sausage to the pot.

Stir in the heavy cream (or half-and-half), along with oregano, basil, salt, and pepper.

Simmer for about 5 minutes to allow the flavors to meld and the broth to thicken slightly.

5. Finish with Greens

Add the chopped spinach and stir until just wilted, 2–3 minutes.

6. Serve

Ladle the soup into bowls and garnish with grated Parmesan, if desired.

Enjoy hot, ideally with crusty bread for dipping.