One chilly afternoon in late November, my neighbor stopped by with a bundle of fresh carrots from her backyard garden. We stood in my kitchen, talking about nothing and everything. She reached into her tote and handed me those earthy, vibrant carrots with a smile and said, “Make something warm.”

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That evening, with the sound of simmering broth filling my home, I put together what has now become one of my absolute favorite comfort soups. Deeply grounding about a pot of soup that includes humble ingredients like potatoes, carrots, and spinach—but with Italian sausage? It suddenly feels hearty, bold, and just a bit indulgent. The scent of garlic mingling with sautéed onions and spiced sausage, the subtle sweetness of carrot ribbons, the velvety starch from potatoes—all of it working in harmony.

I’ve returned to this soup recipe many times since, tweaking little things here and there, but never straying too far from its cozy heart. It’s nourishing enough to satisfy after a long day, and simple enough to prep without needing to think twice. Best of all, it’s the kind of recipe that encourages sharing—especially with a neighbor who brings over carrots on a cold day.

Short Description

This hearty Italian Sausage Potato Soup with Carrots & Spinach is a nourishing, one-pot meal made with wholesome vegetables, flavorful sausage, and a rich chicken broth base—perfect for chilly evenings or comforting weeknight dinners.

Key Ingredients

1 lb Italian sausage, crumbled
4 medium potatoes, peeled and diced
2 carrots, peeled and sliced
2 cups fresh spinach, chopped
1 medium onion, chopped
3 cloves garlic, minced
6 cups chicken broth

Tools Needed

Large soup pot or Dutch oven
Wooden spoon
Sharp knife
Cutting board
Ladle
Vegetable peeler

Cooking Instructions

Step 1: Brown the Sausage
Heat a large soup pot over medium heat. Add the crumbled Italian sausage and cook, stirring occasionally, until browned and fully cooked—about 8–10 minutes. Use a slotted spoon to remove the sausage and set it aside on a plate, leaving the rendered fat in the pot for added flavor.

Step 2: Sauté the Aromatics
Add the chopped onion to the pot and sauté in the sausage drippings for 3–4 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let the garlic brown.

Step 3: Add Vegetables and Broth
Toss in the diced potatoes and sliced carrots. Stir well to coat them with the onion and garlic mixture. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.

Step 4: Simmer Until Tender
Reduce the heat to low, cover the pot, and let it simmer for 18–22 minutes, or until the potatoes and carrots are fork-tender. The broth will become slightly thicker as the potatoes cook and release their starch.

Step 5: Add Spinach and Sausage
Return the cooked sausage to the pot and stir in the chopped spinach. Let the soup simmer uncovered for another 2–3 minutes, just until the spinach wilts. Give it a final taste and adjust the seasoning if needed.

Step 6: Serve Warm
Ladle the soup into bowls and serve hot. For added richness, consider a sprinkle of grated Parmesan or a dollop of Greek yogurt on top.

Why You’ll Love This Recipe

– Full of nourishing vegetables and protein

– One-pot wonder—less cleanup

– Comforting without being heavy

– Easily customizable with pantry staples

– Great for meal prepping or next-day lunches

Mistakes to Avoid & Solutions

1. Undercooking the potatoes
Undercooked potatoes can ruin the texture. Make sure they’re diced evenly and simmered long enough—test with a fork.

2. Skipping the sauté step
Browning the sausage and aromatics deepens the flavor. Don’t rush this process—it’s where most of the soup’s richness comes from.

3. Overcrowding the pot
Use a large enough pot so ingredients can move freely, allowing even cooking. Overcrowding can lead to uneven textures.

4. Boiling the spinach too long
Spinach wilts fast—add it at the end to preserve its color and nutrients.

5. Underseasoning
Taste as you go. Depending on your sausage and broth, salt levels vary. Don’t forget a touch of black pepper or red pepper flakes if desired.

Serving and Pairing Suggestions

Serve this soup hot in deep bowls, topped with fresh cracked pepper or a bit of grated Parmesan.

Pair it with:

– Crusty sourdough or warm garlic bread

– A light green salad with vinaigrette

– A glass of white wine (like Pinot Grigio) or hot herbal tea

Best served family-style in a big pot right in the center of the table—let everyone ladle their own.

Storage and Reheating Tips

Refrigerate in airtight containers for up to 4 days.

Freeze in individual portions for up to 3 months. Leave space in containers for expansion.

Reheat gently on the stove over low heat, stirring often. If the soup thickens too much, add a splash of broth or water.

Microwave individual portions in 1-minute increments, stirring in between. Cover with a lid or paper towel to prevent splatter.

FAQs

1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a natural sweetness and work well with sausage. Dice them small and reduce simmer time by a few minutes.

2. Can I make this soup vegetarian?
Absolutely. Swap Italian sausage for plant-based sausage and use vegetable broth instead of chicken broth.

3. What kind of sausage works best?
Mild or hot Italian sausage both work. For more spice, go with hot—just adjust other seasonings accordingly.

4. Can I use frozen spinach?
Yes, thaw it first and squeeze out excess water. Add it at the same point as fresh spinach—cooking time remains the same.

5. How do I thicken the soup?
Mash a few cooked potato chunks against the side of the pot and stir. This adds body without extra ingredients.

Tips & Tricks

– Slice carrots thinly on a diagonal for a more elegant look.

– Use baby spinach for quicker prep—no chopping needed.

– Deglaze the pot with a splash of white wine after sautéing the sausage for deeper flavor.

– Add a pinch of nutmeg when adding spinach—it enhances the green flavors beautifully.

– For added creaminess, stir in 1/4 cup heavy cream or coconut milk before serving.

Recipe Variations

1. Creamy Italian Potato Soup
After Step 5, stir in 1/2 cup heavy cream or half-and-half and simmer for 3 minutes. The result is a velvety, rich version perfect for cold nights.

2. Spicy Tuscan-Style Version
Use hot Italian sausage, add ½ tsp red pepper flakes, and substitute kale for spinach. Finish with a squeeze of lemon juice to brighten.

3. Hearty Bean & Veggie Twist
Add 1 can of drained cannellini beans with the potatoes, and toss in diced zucchini during the last 5 minutes of cooking. Makes the soup more filling and plant-forward.

4. Low-Carb Swap
Replace potatoes with chopped cauliflower florets and reduce simmering time by 5–7 minutes. Still hearty but lighter.

Final Thoughts

Italian Sausage Potato Soup with Carrots & Spinach has become something of a signature dish in my kitchen—quietly dependable, endlessly adaptable, and always soul-warming. I find myself reaching for this recipe on days when time feels rushed or energy is low, because it gives more than it asks for. The balance between the heartiness of sausage, the mellow comfort of potatoes, and the brightness of spinach feels just right.

It’s also the kind of meal that doesn’t mind being shared, reheated, or even reinvented. Sometimes I’ll throw in an extra veggie or a handful of pasta, depending on what’s in the fridge. But the core of it? It stays true. Honest. Simple. Delicious.

Italian Sausage Potato Soup With Carrots And Spinach

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Ingredients

1 lb Italian sausage crumbled
4 medium potatoes peeled and diced
2 carrots peeled and sliced
2 cups fresh spinach chopped
1 medium onion chopped
3 cloves garlic minced
6 cups chicken broth

Instructions

Cook crumbled Italian sausage in a soup pot until browned, then remove and set aside, leaving the fat in the pot.
Sauté chopped onion in the sausage drippings until translucent, then add minced garlic and cook briefly until fragrant.
Add diced potatoes and sliced carrots, stir, then pour in chicken broth and bring to a boil.
Lower the heat, cover, and simmer for 18–22 minutes until vegetables are fork-tender.
Stir in chopped spinach and return sausage to the pot; simmer uncovered for 2–3 minutes until spinach wilts.
Serve hot, optionally topped with Parmesan or a dollop of Greek yogurt.