Name: Sausage Potato Soup with Carrots & Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground Italian sausage (mild or spicy); 4 medium potatoes (Yukon Gold or russet), peeled and diced; 2 carrots, sliced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups fresh spinach, roughly chopped; 6 cups chicken broth; 1 tbsp olive oil or butter; 1 tsp dried thyme or Italian seasoning; Salt and pepper to taste; Optional: 1/2 cup heavy cream or milk

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Sausage Potato Soup with Carrots & Spinach is a hearty, flavorful bowl of comfort filled with tender potatoes, savory sausage, sweet carrots, and fresh greens. Simmered in a rich, garlicky broth, it’s the kind of soup I love making when I want something warm, nourishing, and deeply satisfying.

Why You’ll Love This Recipe

I love how this soup blends rustic, homey ingredients into something that tastes like it simmered all day—yet it comes together quickly. The sausage adds bold flavor, the potatoes make it filling, and the spinach and carrots bring a nice balance of sweetness and color. It’s a one-pot meal that feels both hearty and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground Italian sausage (mild or spicy)
Potatoes (Yukon Gold or russet, peeled and diced)
Carrots (sliced)
Onion (chopped)
Garlic (minced)
Fresh spinach (roughly chopped)
Chicken broth
Olive oil or butter
Salt and pepper
Dried thyme or Italian seasoning
Optional: heavy cream or milk for a creamier finish

Directions

I heat a bit of oil in a large pot over medium heat and brown the sausage until fully cooked, then transfer it to a plate.
In the same pot, I sauté the onion and carrots until they begin to soften, about 5–6 minutes.
I stir in the garlic and cook for another 30 seconds until fragrant.
I return the sausage to the pot, then add the diced potatoes, broth, thyme, salt, and pepper.
I bring it to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes and carrots are tender.
I stir in the spinach and let it wilt for 2–3 minutes.
If I want a creamy version, I add a splash of heavy cream at the end before serving.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 30 minutes to cook—ready in 45 minutes.

Variations

Sometimes I swap spinach for kale or use sweet potatoes instead of regular ones. I’ve also used turkey or chicken sausage for a lighter version. For extra richness, I blend a small portion of the soup and stir it back in for a thicker texture.

storage/reheating

I store leftovers in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. If the soup thickens, I just add a splash of broth or water to loosen it.

FAQs

Can I freeze this soup?

Yes, I freeze it in airtight containers for up to 2 months. I leave out the cream if I plan to freeze it and add it after reheating.

What’s the best type of sausage to use?

I like using Italian sausage for its bold flavor, but smoked sausage or breakfast sausage also work well.

Can I make this dairy-free?

Definitely. I just skip the cream at the end and use olive oil instead of butter.

Can I make it in a slow cooker?

Yes. I brown the sausage and sauté the aromatics first, then cook everything except the spinach on low for 6–7 hours. I stir in the spinach at the end.

How can I make it spicier?

I use hot Italian sausage and add a pinch of red pepper flakes to give it a kick.

Conclusion

Sausage Potato Soup with Carrots & Spinach is one of my favorite ways to enjoy a comforting, complete meal in a bowl. It’s easy to make, packed with flavor, and loaded with hearty ingredients. Whether I make it for meal prep or serve it fresh with crusty bread, it’s always a cozy hit that warms me up from the inside out.