Creamy Sausage, Potato & Spinach Soup

Ingredients

Optional ingredients for the flavor in the photograph

• Cream cheese: 2 tbsp, for extra body

• Sun-dried tomatoes: 2 tbsp, finely chopped

• Fennel seeds: ¼ tsp, especially good with pork sausage

• Nutmeg: a tiny pinch

• Extra virgin olive oil: for drizzling

Method

1. Brown the sausage

Heat a large heavy-bottomed pot over medium-high heat.

Add the olive oil and sausage. Break it into small irregular pieces with a wooden spoon.

Cook for 6–8 minutes, stirring occasionally, until nicely browned. Remove about ⅓ of the sausage and reserve it for topping.

Leave the remaining sausage and rendered fat in the pot.

2. Build the aromatic base

Add the butter, onion and red bell pepper.

Cook for 4–5 minutes, until the onion softens.

Add garlic and cook for another 30–45 seconds.

Stir in:

• tomato paste

• paprika

• Italian seasoning

• oregano

• red-pepper flakes

Cook for about 1 minute. This briefly fries the tomato paste and spices, giving the soup the orange-red color visible in the photograph.

3. Add potatoes and tomatoes

Add the diced potatoes and fresh tomatoes.

Stir well so everything gets coated with the sausage/spice mixture.

Pour in the stock and bring to a gentle boil.

Reduce the heat, cover partially and simmer for 15–18 minutes, or until the potatoes are tender but not falling apart.

4. Make it creamy

Reduce the heat to low.

Pour in the heavy cream and stir.

For an even richer soup, add 2 tbsp cream cheese and whisk until completely incorporated.

Simmer gently for 3–5 minutes.

Don’t boil aggressively after adding the cream, as this can cause the dairy to separate.

5. Add spinach

Add the spinach in handfuls.

Stir for 1–2 minutes, just until wilted.

Add the Parmesan and stir until melted.

Taste and adjust the salt and pepper.

A small amount of lemon juice at the end—about 1–2 tsp—helps balance the richness.

6. Finish and serve

Ladle into bowls.

Top with:

• reserved browned sausage

• chopped fresh parsley

• a few pieces of fresh tomato

• freshly ground black pepper

• a light drizzle of olive oil

• additional Parmesan, if desired

For the appearance in your photo, don’t completely submerge the sausage and vegetables. Put some of them on top of each bowl so they remain visible.

 To get the orange/golden color shown

The photograph has a noticeably orange, slightly oily surface. For that look, use:

• 1 tsp paprika

• 1 tbsp tomato paste

• red bell pepper

• ripe tomatoes

• the rendered fat from the sausage

• full-fat cream

You can also add ¼ tsp turmeric, but it isn’t necessary and will change the flavor slightly.

 Texture

For a soup like the photograph, I would not purée it. Keep the potatoes chunky and let some break down naturally during cooking. The potato starch will slightly thicken the broth while the remaining pieces retain their shape.

If you want it thicker, mash ½ cup of the cooked potatoes against the side of the pot and stir them back into the soup.

Nutrition — approximate

Per serving, assuming 6 servings and pork sausage/heavy cream:

• Calories: ~500–550 kcal

• Protein: ~20–24 g

• Carbohydrates: ~30–35 g

• Fat: ~32–36 g

• Fiber: ~4–5 g

• Sugar: ~6–8 g

• Sodium: ~900–1,200 mg

The actual nutrition varies considerably with the sausage, stock, cream and amount of Parmesan used.

Nut/allergen information

Nuts: None required.
Dairy: Heavy cream, butter and Parmesan.
Gluten: Naturally gluten-free, provided the sausage and stock are certified gluten-free.
Other: Check packaged sausage/stock labels for hidden allergens.

Q.S. (quantité suffisante / as needed): salt, black pepper, lemon juice, parsley and Parmesan can be adjusted to taste.