Description
Creamy Sausage Potato Soup made with tender sweet potatoes, flavorful Italian sausage, and a handful of fresh spinach simmered in chicken broth. It's hearty, healthy, and ready in under 40 minutes. A simple one pot dinner that's perfect for soup season.
Ingredients
- Olive oil (1 tbsp)
- Ground Italian sausage (1 lb)
- Yellow onion, diced (1 medium)
- Garlic cloves, minced (3)
- Sweet potatoes, peeled and cubed (2 medium)
- Diced tomatoes (1 can, 14.5 oz)
- Chicken broth (4 cups)
- Smoked paprika (1 tsp)
- Dried thyme (½ tsp)
- Kosher salt (¾ tsp, or to taste)
- Freshly ground black pepper (¼ tsp)
- Fresh spinach (3 cups, loosely packed)
Instructions
Heat olive oil (1 tbsp) in a large pot or Dutch oven over medium heat. Add ground Italian sausage (1 lb) and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes.
Add yellow onion (1 medium, diced) and cook until softened, about 3 minutes. Stir in garlic (3 cloves, minced)and cook for another 30 seconds.
Add sweet potatoes (2 medium, cubed), diced tomatoes (1 can, 14.5 oz), chicken broth (4 cups), smoked paprika (1 tsp), thyme (½ tsp), salt (¾ tsp), and black pepper (¼ tsp). Bring to a boil, then reduce heat to medium-low.
Simmer uncovered for 15–20 minutes, or until the sweet potatoes are tender.
Stir in spinach (3 cups) and cook just until wilted, about 1–2 minutes. Taste and adjust seasoning as needed.
Serve hot, with a drizzle of olive oil or grated Parmesan if you’re feeling fancy.
Notes
Make it ahead: This soup actually gets better as it sits. Store leftovers in an airtight container and refrigerate for up to 4 days. Add a splash of broth or water when reheating to loosen it up.
Freeze it: Cool completely before freezing. It keeps beautifully for up to 3 months. Thaw in the fridge overnight and warm on the stovetop.
Veggie swaps: Use kale or Swiss chard instead of spinach. Zucchini, mushrooms, or a handful of frozen corn would all work, too.
Don’t have sweet potatoes? Try diced butternut squash or regular potatoes instead.
Want it creamy? Stir in a splash of coconut milk or a spoonful of Greek yogurt at the end.
Add a grain: If you want to stretch this meal or make it extra hearty, add cooked quinoa, farro, or even rice to your bowl before ladling the soup over top. It’s also a smart way to bulk up leftovers when you’re feeding a crowd.
Feeding picky eaters: My kids won’t touch this one. I usually make grilled cheese to go with it and give them fruit or veggies on the side.
Serving ideas: Serve with garlic bread or crusty sourdough for dunking. If you’re feeling ambitious, a drizzle of olive oil and a sprinkle of Parmesan on top makes it feel fancy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 355
- Sugar: 5 g
- Sodium: 1454.9 mg
- Fat: 26.6 g
- Carbohydrates: 15.8 g
- Protein: 13.7 g
- Cholesterol: 60.8 mg
