If you’re craving something warm, hearty, and soul-soothing, let me introduce you to your new favorite bowl of comfort—Italian Sausage Potato Soup with Carrots & Spinach. This isn’t just another soup recipe—it’s the kind of cozy dish that fills your kitchen with mouthwatering smells and keeps everyone coming back for seconds.

What makes this soup so special? It’s packed with flavor from savory sausage, creamy potatoes, sweet carrots, and tender spinach. It’s simple enough for a weeknight dinner, but it tastes like something you’d get at a cozy countryside trattoria. Whether you’re feeding a busy family or meal prepping for the week, this soup checks all the boxes: hearty, flexible, and totally satisfying.

Why You’ll Love This Recipe

Key Benefits

• Easy to Make: One pot, simple steps, and done in under an hour.

• Customizable: Prefer it spicy? Go with hot Italian sausage. Want it rich? Stir in some cream.

• Hearty and Nutritious: Protein-packed sausage, vitamin-rich spinach, and fiber-filled potatoes make every spoonful count.

• Great for Leftovers: Like many soups, it tastes even better the next day.

Suitable For

This soup fits beautifully into just about any mealtime scenario:

• Weeknight dinners when you’re short on time but want something comforting.

• Holiday gatherings—it’s a hit on chilly days when people want something warm and satisfying.

• Meal prep warriors who want a big batch of something delicious that keeps well.

• New cooks who want a low-pressure, high-reward recipe to build confidence.

Ingredients for Italian Sausage Potato Soup with Carrots & Spinach

Let’s talk ingredients. You’ll find most of these in a well-stocked pantry or a quick grocery run. Each one plays a role in building layers of flavor and comfort.

Core Ingredients

• Italian Sausage: Choose mild for a more kid-friendly version, or spicy if you want a kick. Remove the casings so it crumbles beautifully into the soup.

• Potatoes: Yukon Golds are velvety and hold their shape well. Russets give a fluffier, softer texture. Either works.

• Carrots: They bring a gentle sweetness and a pop of color.

• Onion and Garlic: Classic aromatics that build the base flavor.

• Chicken Broth: Choose low-sodium so you can control the seasoning. Vegetable broth is a fine alternative.

• Fresh Spinach: Toss it in at the end for a bright, healthy finish. Chop if the leaves are large.

• Olive Oil or Butter: Helps sauté the sausage and aromatics to golden perfection.

• Parmesan Cheese (for serving): Optional—but highly recommended for a salty, savory finish.

Substitutions and Tips

• Sausage Swaps: Try turkey sausage, chicken sausage, or even plant-based crumbles.

• Potato Alternatives: Red potatoes hold their shape nicely; sweet potatoes add a touch of sweetness.

• Leafy Greens: If you’re out of spinach, kale or Swiss chard are great choices (just cook a bit longer).

• Dairy-Free? Skip the cream entirely, or try full-fat coconut milk for a different richness.

• Extra Flavor Tip: A splash of white wine right after the sausage browns adds depth—just cook off the alcohol before adding the broth.

Best Potatoes for Italian Sausage Potato Soup

Potatoes are a key player here. The right kind makes all the difference.

• Yukon Gold: Creamy and slightly buttery, they hold their shape and offer a rich mouthfeel.

• Russet: Starchier and softer when cooked, they break down a bit and help thicken the soup naturally.

• Red Potatoes: These stay firm and offer more texture. They’re great if you like a chunkier soup.

Pro tip: Cut your potatoes into uniform cubes so they cook evenly. Nobody wants some mushy and some crunchy potatoes floating around.

Kitchen Tools You’ll Need

You don’t need a kitchen full of fancy gadgets to make this soup, but a few essentials go a long way.

Must-Have Tools

• Large Dutch Oven or Soup Pot: Big enough to hold everything and deep enough to simmer without splashing.

• Chef’s Knife: For chopping all your ingredients efficiently.

• Cutting Board: You’ll be doing a good bit of chopping, so a large, stable board is ideal.

• Wooden Spoon or Spatula: Perfect for browning sausage and stirring without scratching your pot.

Nice-to-Have Tools

• Immersion Blender: If you like a creamier texture, blend part of the soup right in the pot.

• Soup Ladle: Makes serving easier and neater.

• Herb Grinder or Mortar & Pestle: Freshly crushed red pepper or Italian seasoning tastes amazing.

How to Make Italian Sausage Potato Soup with Carrots & Spinach

Let’s get to the heart of it—the actual cooking. This recipe is as forgiving as it is flavorful, so even if you’re not a seasoned cook, you’re going to do just fine. Follow these steps, take your time, and soon your kitchen will smell like something amazing is about to happen. Spoiler: it is.

Step 1: Cook the Sausage

Start with your soup pot over medium heat. Add a little olive oil or butter—just enough to coat the bottom—and crumble in your Italian sausage. Use a wooden spoon to break it apart as it cooks.

Let it brown deeply. This step is where a lot of the flavor begins, so give it the time it needs. If your sausage releases a lot of grease, go ahead and spoon out the excess, but leave just enough to help flavor the veggies in the next step.

Optional flavor boost: Splash in a bit of white wine once the sausage is browned. Let it simmer and reduce before moving on—it adds beautiful depth.

Step 2: Sauté the Vegetables

Toss in the diced onion, garlic, and sliced carrots right into that same pot. Stir them around and let them cook until they’re fragrant and softened—about 3 to 4 minutes.

You’re building your flavor base here. Let the onions get just a little golden if you can. Garlic, of course, can burn quickly, so keep things moving.

Step 3: Add Potatoes and Broth

Now it’s time to bring in the bulk. Add your diced potatoes, Italian seasoning, red pepper flakes (if using), and pour in the chicken broth.

Give it all a good stir and bring it to a boil. Once it hits that nice bubbling stage, reduce the heat to low and let it simmer gently for 20 to 25 minutes. The potatoes and carrots should be tender when pierced with a fork, but not falling apart.

Tip: Cover the pot slightly if your soup is reducing too quickly, or leave it uncovered if you want it to thicken a bit more.

Step 4: Add Spinach and Cream

Once the potatoes and carrots are just right, stir in your fresh spinach. It only needs a couple of minutes to wilt down and brighten up the pot.

At this point, you can also pour in the heavy cream if you’re going for a richer, silkier finish. Stir everything gently to combine.

Not into cream? No worries—you can absolutely skip it. The soup is still full-bodied without it.

Step 5: Season and Serve

Now taste your soup. Really taste it. Add salt and pepper to your liking. You’ve come this far—don’t skip this part.

Once it’s perfectly seasoned, ladle it into bowls and top each one with a generous sprinkle of freshly grated Parmesan cheese. And if you have crusty bread on hand? Even better.

Tips for Success

Want to take your soup from good to unforgettable? These little tips go a long way.

• Cut ingredients evenly: This ensures even cooking, especially with potatoes and carrots.

• Brown the sausage well: That caramelization brings out deeper, savory notes.

• Don’t overcook the spinach: It wilts quickly—just a few minutes and you’re done.

• Use low-sodium broth: Gives you more control over the final seasoning.

• Let it rest before serving: A 10-minute rest helps everything settle and blend together beautifully.

How to Store Italian Sausage Potato Soup

Soup this good should never go to waste. Here’s how to keep it tasting fresh.

At Room Temperature

Leave it out no longer than two hours. After that, transfer it to the fridge.

In the Refrigerator

Store in an airtight container. It keeps well for up to 4 days and might even taste better on day two. Reheat gently on the stove or in the microwave.

Freezing Tips

This soup freezes beautifully, especially if you hold off on adding the cream until reheating.

• Let the soup cool completely before freezing.

• Store in freezer-safe containers or bags, leaving room for expansion.

• Freeze for up to 2 months.

• Reheat slowly over medium heat, and stir in cream (if using) once it’s hot.

Frequently Asked Questions (FAQs)

Can I use kale instead of spinach?

Absolutely. Kale adds a slightly different texture and a heartier bite. Just cook it a few minutes longer than spinach to soften it up.

How do I make this dairy-free?

You can skip the cream or swap it with full-fat coconut milk or a splash of unsweetened cashew cream. Either way, you’ll still have a rich, satisfying soup.

Can I make this in a slow cooker?

Yes, you can. Brown the sausage on the stovetop first, then add everything (except spinach and cream) to your slow cooker. Cook on low for 6 to 8 hours. Add spinach and cream at the end, just before serving.

Is this soup spicy?

Not unless you make it that way. Use mild sausage and skip the red pepper flakes if you want it mild. Add both if you like a bit of heat.

Related Recipes You Might Enjoy

If you loved this Italian Sausage Potato Soup with Carrots & Spinach, you might enjoy these other comforting and satisfying dishes:

• Lasagna Soup – A cheesy, noodle-packed spin on the classic Italian comfort dish.

• Scalloped Potatoes and Ham – Creamy, savory, and the perfect side or main.

• Chicken Mushroom Pasta – A creamy pasta dish full of earthy flavors.

• Easy Garlic Butter Cheese Bombs – Perfect to serve alongside soup.

• Crack Chicken Noodle Soup – Another hearty, comforting soup for cold nights.

Conclusion

There’s something undeniably comforting about a pot of homemade soup bubbling away on the stove. This Italian Sausage Potato Soup with Carrots & Spinach is one of those recipes you’ll turn to again and again—easy to make, endlessly flexible, and completely satisfying.

So grab your spoon, cozy up, and enjoy every bite. And don’t forget to share your version—every family puts their own little twist on it, and that’s part of what makes recipes like this so special.

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