Baby Spinach and Sausage Soup

Baby Spinach and Sausage Soup

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: Serves 4-6

Hearty, spicy and just delicious for a cold fall night, serve this soup with a thick slice of fresh country bread.


  • 1 package spicy sausage, uncased
  • 7 medium red potatoes, peeled and cubed
  • 2 medium yellow onions, chopped
  • 3 cloves of garlic, chopped
  • 6 cups chicken broth
  • 1 bag baby spinach


  1. Slice the uncased sausage into cubes and then place in a large soup pot. Brown the sausage over medium-high heat for about 6 minutes and then remove form pot and set aside.
  2. Sauté the onions and garlic in the sausage fat (add 1 tablespoon olive oil if there is not fat) until onion is soft, about 5 minutes.
  3. Drop in the potatoes and season the mixture with salt and pepper. Bring to a boil and then reduce the heat to medium-low and simmer for about 15 minutes until the potatoes are soft yet tender.
  4. Add the sausage and heat for 3 more minutes until heated through. Add the spinach and cook until wilted. Ladle into bowls and serve warm.

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