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
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned. Transfer to a plate and set aside.
- In the same pot, sauté the onion and carrots for 5–6 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Return the sausage to the pot. Add potatoes, broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until potatoes and carrots are tender.
- Stir in the spinach and cook for 2–3 minutes until wilted.
- If using, stir in the heavy cream or milk. Adjust seasoning and serve hot.
Notes
- Use sweet potatoes for a twist on flavor and added nutrients.
- Substitute spinach with kale or other leafy greens.
- To make it dairy-free, skip the cream and use olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
