Sausage, Potato, and Spinach Soup

Spinach soup with sausage and potatoes

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
304 Calories
14g Fat
33g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 304
% Daily Value*
Total Fat 14g 17%
Saturated Fat 5g 26%
Cholesterol 35mg 12%
Sodium 1139mg 50%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 18%
Protein 14g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato, sausage, and spinach soup is made with your favorite kind of sausage. Choose chorizo, Italian sausage, or another blend your family likes. 

Spanish chorizo is an excellent choice for this soup, or use a Portuguese chourico. Chorizo is a smoky flavored sausage seasoned with paprika. If you prefer the flavor of Italian sausage, choose a spicy one. Fresh andouille would be good as well. If you prefer smoked sausage, dice it and brown it in a small amount of oil before you add it to the soup.


  • 3 to 4 large potatoes, peeled and thinly sliced (about 2 pounds)
  • 2 medium onions (thinly sliced)
  • 6 cups chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces fresh spicy sausage (chorizo, spicy Italian, etc.)
  • 1 pot boiling water
  • 1 tablespoon butter
  • 1 pound fresh spinach (cleaned and chopped)

Steps to Make It

  1. In a large Dutch oven or stockpot, combine potatoes, onions, chicken broth, and black pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.

  2. Meanwhile, pour water into a skillet to a depth of about 1/2-inch. Place the skillet over medium-high heat and bring to a boil. Put the sausages in the boiling water.

  3. Reduce the heat to low, cover, and simmer the sausages for 15 minutes.

  4. Drain and remove the sausage from the casings. Thinly slice the sausage or crumble and set aside.

  5. Blend or process cooked potato mixture, a little at a time, until smooth. Return to the stockpot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sliced or crumbled sausage meat; taste and add kosher salt and freshly ground pepper, to taste. Serve immediately.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • Because hot liquids can force the top off of a blender, never fill the blender more than half full. One-third is even better. Loosen the center cup in the lid and place a folded kitchen towel over the top. Hold the lid down firmly as you blend.