When the weather turns chilly, there’s nothing more comforting than a hearty bowl of homemade soup. This Italian Sausage Potato Soup with Carrots & Spinach is the ultimate cold-weather comfort food—rich, creamy, and full of flavor. Savory Italian sausage, tender potatoes, and sweet carrots simmer together in a perfectly seasoned broth, finished with fresh spinach for a pop of color and nutrients. I made this on a rainy evening, and the aroma alone was enough to draw everyone into the kitchen. It’s a one-pot meal that’s both wholesome and deeply satisfying.
Why You’ll Love This Recipe
This soup delivers everything you crave in a cozy, nourishing bowl—protein, veggies, and creamy comfort. The Italian sausage gives it a robust, savory base, while the potatoes and carrots add sweetness and heartiness. It’s an easy weeknight dinner that tastes like it’s been simmering all day. Plus, it stores beautifully, making it perfect for meal prep or next-day leftovers.
Print
Italian Sausage Potato Soup with Carrots & Spinach
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
This hearty Italian Sausage Potato Soup with Carrots & Spinach is a comforting one-pot meal made with savory Italian sausage, tender potatoes, sweet carrots, and fresh spinach in a flavorful, creamy broth. Perfect for cozy nights or quick weeknight dinners.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium russet or Yukon gold potatoes, diced
- 2 large carrots, sliced
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 3 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add diced onion and minced garlic to the pot and sauté for 2–3 minutes until softened and fragrant.
- Stir in potatoes, carrots, chicken broth, water, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes and carrots are tender.
- Stir in the heavy cream and simmer for another 5 minutes.
- Add spinach and cook until wilted, about 1–2 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with Parmesan cheese and freshly cracked black pepper.
Notes
- For a lighter soup, substitute milk or evaporated milk for heavy cream.
- Use spicy Italian sausage for extra heat or mild for a more kid-friendly version.
- This soup thickens as it cools — add extra broth when reheating if needed.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian Sausage
The backbone of the soup’s flavor. Use spicy sausage for heat or mild sausage for a more family-friendly version. Browning it first creates a flavorful base.
Potatoes
Yukon gold or russet potatoes work best. They absorb the broth’s flavor beautifully while adding a creamy, hearty texture.
Carrots
Add natural sweetness and color to the soup. Slice them thinly so they cook evenly and tenderize perfectly.
Spinach
Fresh spinach stirred in at the end gives the soup a burst of freshness and nutrients. Kale or Swiss chard can also be used.
Onion
Adds a rich, aromatic depth to the soup’s base. Sautéing it with the sausage builds layers of flavor.
Garlic
Brings warmth and aroma to the broth, enhancing the sausage’s savory notes.
Chicken Broth
The liquid foundation that ties everything together. Use low-sodium broth to control salt levels.
Heavy Cream or Half-and-Half
Adds a silky creaminess that balances the spice from the sausage and rounds out the flavors.
Olive Oil
Used for sautéing and helps caramelize the sausage and vegetables for a deeper taste.
Salt and Black Pepper
Essential seasonings to enhance and balance the natural flavors in the soup.
Italian Seasoning
A blend of herbs like oregano, basil, and thyme that complements the sausage perfectly.
Red Pepper Flakes (optional)
Adds a subtle kick for spice lovers.
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned. Remove with a slotted spoon and set aside.
- In the same pot, add diced onions and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another 30 seconds.
- Add sliced carrots and cubed potatoes, stirring to coat them in the sausage drippings and aromatics.
- Pour in the chicken broth and stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low and let the soup simmer for 15–20 minutes, or until the potatoes and carrots are tender.
- Stir in the cooked sausage and heavy cream (or half-and-half). Let it simmer for another 5 minutes.
- Add fresh spinach and cook until just wilted. Adjust seasoning as needed.
- Ladle into bowls and serve hot, optionally garnished with grated Parmesan or fresh herbs.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if it thickens. This soup also freezes beautifully—store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.
Variations and Customizations
Make it Dairy-Free
Swap the heavy cream for coconut milk for a dairy-free alternative that still adds creaminess.
Add More Veggies
Include chopped zucchini, celery, or bell peppers for extra nutrients and flavor.
Spicy Kick
Use hot Italian sausage or increase the red pepper flakes for a bolder, spicier soup.
Herb Upgrade
Add fresh rosemary or thyme while simmering for deeper herbal flavor.
Cheesy Twist
Stir in shredded Parmesan or Pecorino Romano right before serving for extra richness.
Hearty Lentil Option
Add a cup of cooked lentils or white beans to boost protein and fiber.
Kale Substitute
Swap spinach for kale or Swiss chard for a more rustic, earthy texture.
Lightened-Up Version
Use turkey sausage and half-and-half instead of heavy cream to reduce fat without losing flavor.
Rustic Texture
Mash some of the potatoes in the pot before serving for a thicker, stew-like consistency.
Brothy Style
Skip the cream altogether for a lighter, broth-based version that’s still full of flavor.
FAQs
1. Can I use ground turkey instead of Italian sausage?
Yes, but add extra Italian seasoning for that signature flavor.
2. Can I make this soup in a slow cooker?
Absolutely—just brown the sausage first, then cook on low for 6–7 hours or high for 3–4 hours.
3. What kind of potatoes work best?
Yukon golds hold their shape well, while russets make the soup creamier.
4. Can I freeze this soup?
Yes, it freezes very well. Cool completely before storing in airtight containers.
5. How can I make this soup thicker?
Mash a few potatoes in the pot or add a cornstarch slurry to achieve your preferred consistency.
6. Is it okay to use frozen spinach?
Yes, just thaw and squeeze out excess water before adding it to the soup.
7. Can I make this vegetarian?
Yes—use vegetable broth and plant-based sausage for a delicious vegetarian version.
8. What goes well with this soup?
Crusty bread, garlic knots, or a simple green salad make excellent sides.
9. How do I prevent the cream from curdling?
Add it off the heat or simmer gently after adding—it should never boil.
10. Can I prepare it ahead of time?
Definitely! The flavors deepen as it sits, making it even better the next day.
Conclusion
This Italian Sausage Potato Soup with Carrots & Spinach is the perfect mix of hearty, comforting, and flavorful. It’s a one-pot wonder that fills your kitchen with warmth and your bowl with satisfaction. I once tried swapping the spinach for kale, and it gave the soup an earthy richness that was equally delicious. Whether you’re cooking for family dinner or meal prepping for the week, this recipe delivers a wholesome, creamy comfort that everyone will love.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!