A rich, hearty, creamy soup with ground sausage, tender potatoes, tomatoes, fresh spinach, and aromatic herbs.
Recipe Information
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Servings: 6
Cuisine: Italian-American inspired
Difficulty: Easy
Cooking method: Stovetop
Ingredients
Meat and vegetables
450 g ground Italian sausage or ground beef
3 medium potatoes, diced
1 medium onion, finely chopped
4 garlic cloves, minced
2 medium tomatoes, diced
2 cups fresh spinach, chopped
1 small carrot, finely diced (optional)
Creamy soup base
4 cups chicken broth
1 cup heavy cream
½ cup whole milk
2 tablespoons butter
1 tablespoon olive oil
¼ cup grated Parmesan cheese
Seasonings
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon black pepper
¾ teaspoon salt, or to taste
½ teaspoon dried oregano
¼ teaspoon red chili flakes (optional)
1 tablespoon fresh parsley, chopped
Instructions
Step 1: Brown the meat
Heat olive oil in a large soup pot over medium heat.
Add ground sausage or beef.
Break the meat into small pieces.
Cook for 6–8 minutes until nicely browned.
Drain excess grease if necessary and set aside.
Step 2: Cook the vegetables
Add butter to the same pot.
Add chopped onion and cook for 3 minutes.
Add minced garlic and cook for 30 seconds.
Stir in diced tomatoes.
Cook for another 3–4 minutes until softened.
Step 3: Add potatoes and broth
Return the browned meat to the pot.
Add diced potatoes.
Pour in chicken broth.
Add Italian seasoning, paprika, oregano, salt, and black pepper.
Stir well.
Bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes until potatoes are tender.
Step 4: Make the soup creamy
Reduce heat to low.
Pour in heavy cream and milk.
Stir gently.
Add grated Parmesan cheese.
Simmer for 3–4 minutes.
Do not boil vigorously after adding cream.
Step 5: Add spinach
Add chopped spinach.
Stir until wilted, approximately 1–2 minutes.
Taste and adjust seasonings.
Add fresh parsley.
Turn off the heat.
Allow the soup to rest for 5 minutes before serving.
Nutrition Information
Estimated per serving
Nutrient
Amount
Calories
440–500 kcal
Protein
19–23 g
Carbohydrates
27–32 g
Total fat
28–34 g
Saturated fat
12–15 g
Fiber
3–4 g
Sugar
4–6 g
Sodium
750–950 mg
Cholesterol
85–110 mg
Estimates are based on six servings using ground sausage and heavy cream. Actual values vary by ingredients and brands.
Nut Information & Allergens
Naturally nut-free recipe
This recipe does not require peanuts or tree nuts.
Ingredient
Allergen information
Ground sausage
Check for added allergens
Potatoes
No common major allergen
Tomatoes
No common major allergen
Spinach
No common major allergen
Chicken broth
Check ingredient label
Heavy cream
Contains milk
Parmesan cheese
Contains milk
Butter
Contains milk
Potential allergens:
Milk and dairy
Possible soy or wheat in processed sausage
Potential nut cross-contact in packaged ingredients
For a nut allergy, check all packaging and manufacturing warnings.
Nut-free substitutions
Butter: Olive oil
Heavy cream: Nut-free oat cooking cream
Parmesan: Nut-free dairy-free cheese alternative
Sausage: Plain ground beef with Italian seasonings
Frequently Asked Questions (Q&A)
Q1. Can I use ground beef instead of sausage?
Yes. Ground beef works perfectly. Add extra garlic, oregano, paprika, and Italian seasoning for more flavor.
Q2. Can I use milk instead of heavy cream?
Yes, but the soup will be thinner. Add 1 tablespoon cornstarch mixed with 2 tablespoons cold milk to thicken it.
Q3. Which potatoes work best?
Yukon Gold or red potatoes are excellent because they hold their shape during cooking.
Q4. Can I make this soup without tomatoes?
Yes. Omit the tomatoes and add an extra ½ cup of broth.
Q5. How can I make it spicy?
Add red chili flakes, cayenne pepper, or spicy Italian sausage.
Q6. Can I prepare it ahead of time?
Yes. Prepare the soup in advance. For the best texture, add the cream and spinach when reheating.
Q7. How long can I store leftovers?
Refrigerate in an airtight container for 3–4 days at 4°C or below.
Q8. Can I freeze this soup?
Yes, but cream-based soups may separate after freezing. Ideally, freeze before adding the cream and spinach.
Q9. How do I make the soup thicker?
Mash some cooked potatoes into the broth.
Add a cornstarch slurry.
Add extra Parmesan cheese.
Q10. What can I serve with this soup?
Garlic bread
Toasted sourdough
Dinner rolls
Caesar salad
Grilled cheese sandwiches
Chef’s Tips
Brown the meat well for deeper flavor.
Use fresh garlic for the best aroma.
Cut potatoes into evenly sized pieces.
Add cream over low heat.
Use freshly grated Parmesan.
Add spinach at the end to preserve its color.
Let the soup rest for five minutes before serving.