Sausage, Potato, and Spinach Soup
The perfect flavorful and filling meal is this sausage, potato, and spinach soup! When the temperature drops and soup and stew season is upon us, this is always on the menu for a delicious and easy soup.
We were just gifted a VERY large amount of red potatoes so I will be using them in the recipe, but feel free to swap any of them out. This recipe is kid approved and enjoyed by all. We served it with a side of sourdough bread and it was hearty and perfect. You can easily add some heat with spicy sausage or add heavy whipping cream to make it more creamy.
There is nothing better on a cold day than a cozy bowl of soup. This recipe is a go to in our family for an easy weeknight dinner recipe. It is a one pot recipe and only takes 30 minutes to make. This is a huge WIN when you need a fast dinner.
The ingredients in this recipe are simple, fresh, and healthy. And did I mention – so tasty?? You will want to add this recipe to your normal dinner rotation.
Ingredients
- Ground pork sausage: I typically use a mild sausage as my kids are eating it, but a spicy sausage would also be delicious.
- Gluten free beef broth: The liquid of the soup and is used to simmer the potatoes until they are soft.
- Spinach: Added at the very end for some extra nutrition. Kale can also be used.
- White onion: Great flavor!
- 4 medium red potatoes: I have also made this recipe with yellow potatoes or russet potatoes.
- Unsweetened coconut milk: This is added at the end to add some creaminess.
- 2 cloves garlic
What I love about this recipe
- A one pot soup is always a favorite of mine. Easy cleanup any night of the week is a gift I will gladly accept.
- Simple and delicious: I have been making this soup for years and it truly is so easy, yet does not lack on flavor. I can now make it by memory and see below for easy substitutions to make it fit your family’s needs.
- Simple and wholesome ingredients are used.
How to prepare sausage, potato, and spinach soup
- Add oil in a large pot or dutch oven over medium heat.
- Add diced onion and ground sausage.
- Cook until meat is no longer pink, breaking into chunks as you cook. Drain the excess grease.
- Add garlic and cook approx. 1 minute until fragrant.
- Add beef broth and potatoes.
- Bring to a boil then reduce to simmer for 10-15 minutes until potatoes are tender and can easily be pierced with fork.
- Add in spinach and coconut milk and cook for 1-2 minutes until spinach is wilted.
- Mash some of the potatoes to make the soup a thicker consistency.
- Add salt and pepper to taste.
- Serve and enjoy!
Recipe substitutes and FAQ
What type of potatoes can I use? Any will work! Yukon, russet, etc. I used red potatoes as I had those on hand. I do recommend peeling them for this recipe.
What type of coconut milk to use? I used the brand “So Delicious, Dairy Free Organic Coconut Milk.” Most grocery stores should carry this in their dairy section. You can also used canned coconut milk, but only use unsweetened.
What can I sub for coconut milk? Half and half or heavy whipping cream makes it more creamy if you aren’t needing the soup to be dairy free.
Spinach substitute: Kale would be a great option
Check out my beef bone broth recipe – pairs perfectly in this soup!
Equipment needed
What can I serve with this soup?
- Salad
- Bread or crackers
- Simple Sourdough Turkey Melt
Sausage, Potato, and Spinach Soup
Equipment
Ingredients
- 1 lb. ground sausage
- 4 cups beef broth (or beef bone broth)
- 4 cups fresh spinach
- ½ cup yellow onion diced
- 4 medium red potatoes peeled and cubed
- 1 cup unsweetened coconut milk
- 2 tsp. garlic minced
- 1 tbsp. olive or avocado oil
Instructions
- Add oil and heat to medium in a large pot or dutch oven
- Add diced onion and ground sausage
- Cook until meat is no longer pink, breaking into chunks as you cook. Drain the excess grease
- Add garlic and cook approx. 1 minute until fragrant
- Add beef broth and potatoes
- Bring to a boil then reduce to simmer for 10-15 minutes until potatoes are tender and can easily be pierced with fork
- Add in spinach and coconut milk and cook for 1-2 minutes until spinach is wilted
- Mash some of the potatoes to make the soup a thicker consistency
- Add salt and pepper to taste
- Serve and enjoy!
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