Sausage Spinach Soup
A hearty, comforting soup featuring savory Italian sausage, tender spinach, and creamy broth that comes together in just 30 minutes for the perfect weeknight dinner or weekend lunch option.
Easy Sausage Spinach Soup Recipe
There’s something magical about a steaming bowl of homemade sausage spinach soup on a chilly evening. This rustic Italian-inspired soup combines the robust flavors of seasoned sausage with the earthy goodness of fresh spinach, all swimming in a rich, flavorful broth that warms you from the inside out. What makes this sausage spinach soup recipe truly special is its perfect balance of simplicity and depth—it delivers restaurant-quality taste with minimal effort in your home kitchen.
Traditionally enjoyed throughout fall and winter months in Northern Italy, this soup has become a year-round favorite for families looking for nutritious, satisfying meals. The combination of protein-packed sausage and nutrient-rich spinach creates a meal that’s as nourishing as it is delicious.
THIS RECIPE:
- Ready in just 30 minutes from start to finish
- Uses simple pantry ingredients with fresh produce
- Naturally gluten-free (when using appropriate broth)
- Easily customizable to your taste preferences
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 portions |
| Yield | About 2.5 quarts |
What I love most about this easy sausage spinach soup is how it transforms humble ingredients into something truly special. The Italian sausage infuses the entire pot with its aromatic seasonings, while the spinach adds a pop of color, nutrition, and slightly earthy flavor. This is the kind of recipe that feels like a warm hug at the end of a long day—comfortable, familiar, and exactly what you need.
Ingredients for Sausage Spinach Soup
The quality of ingredients you select plays a crucial role in the final flavor of your sausage spinach soup. For this recipe, I recommend choosing fresh, high-quality components, particularly when it comes to the sausage and spinach, which form the heart of this dish.
- 1 pound Italian sausage, casings removed (sweet or hot, depending on preference)
- 1 large onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 6 cups chicken broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 8 oz fresh spinach, roughly chopped (about 6 cups)
- 1 can (15 oz) cannellini beans, drained and rinsed
- ¼ cup heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
For garnish:
- Extra Parmesan cheese
- Fresh basil or parsley, chopped
- Crusty bread, for serving
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Sausage | 1 pound | Choose Italian sausage from a butcher for best flavor; look for at least 80% meat content |
| Vegetables | Fresh onion, garlic, carrots, celery | Select firm vegetables with vibrant color; organic preferred for better flavor |
| Greens | 8 oz fresh spinach | Fresh baby spinach offers the best texture; avoid wilted leaves |
| Broth | 6 cups | Homemade broth provides superior flavor, but a quality low-sodium store brand works well |
| Canned Goods | 1 can diced tomatoes, 1 can beans | Look for no-salt-added varieties to control sodium content |
Pro tip: The sausage is the flavor foundation of this soup, so don’t skimp here. If available, choose freshly made Italian sausage from your local butcher or meat counter rather than pre-packaged varieties.
How to Make Sausage Spinach Soup
Making homemade sausage spinach soup is a straightforward process that builds flavors layer by layer. We’ll start by browning the sausage to create a flavorful base, then gradually add ingredients to develop a rich, hearty soup with perfectly balanced textures.
Brown the sausage
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat
- Add the Italian sausage, breaking it up with a wooden spoon
- Cook for 5-7 minutes until browned and no longer pink
- Drain excess fat, leaving about 1 tablespoon in the pot
Build the aromatic base
- Add diced onion, carrots, and celery to the pot with the sausage
- Sauté for 4-5 minutes until vegetables begin to soften
- Add minced garlic and cook for 30 seconds until fragrant
- Stir in Italian seasoning, oregano, and red pepper flakes (if using)
Add liquids and simmer
- Pour in the chicken broth and diced tomatoes with their juice
- Scrape any browned bits from the bottom of the pot
- Bring mixture to a boil, then reduce heat to maintain a gentle simmer
- Cover partially and cook for 10-12 minutes until vegetables are tender
Finish the soup
- Add drained and rinsed cannellini beans and stir to combine
- Gradually add chopped spinach in batches, stirring until wilted
- If using, stir in heavy cream for added richness
- Season with salt and pepper to taste
- Simmer for an additional 2-3 minutes to meld flavors
Serve
- Ladle hot soup into bowls
- Garnish with freshly grated Parmesan cheese and chopped herbs
- Serve immediately with crusty bread on the side
The beauty of this sausage spinach soup recipe is how the flavors develop and intensify as each ingredient is added. The sausage releases its seasoning into the broth, while the vegetables soften and add their own sweet notes. Be sure to add the spinach at the very end to preserve its bright color and nutritional value.
Tips for Making Sausage Spinach Soup
Follow these expert tips to elevate your sausage spinach soup from good to exceptional:
- Sausage selection matters: The foundation of great sausage spinach soup is quality sausage. Try different varieties—sweet, hot, or a combination—to customize the flavor profile.
- Don’t rush the base: Taking time to properly brown the sausage and sauté the vegetables creates depth of flavor that can’t be achieved by simply boiling ingredients together.
- Spinach timing: Add spinach just before serving to maintain its vibrant color and prevent overcooking.
- Season progressively: Add salt gradually throughout cooking rather than all at once at the end.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Searing | Brown sausage thoroughly | Creates flavor compounds that enhance the entire soup |
| Deglazing | Scrape bottom of pot after adding broth | Incorporates browned bits (fond) for deeper flavor |
| Layering | Add ingredients in proper sequence | Ensures each component cooks properly |
| Finishing | Add acid (like a squeeze of lemon) at the end | Brightens flavors and balances richness |
When sweating the vegetables, cook them just until softened but not browned. This creates a sweet aromatic base without adding caramelized flavors that might compete with the sausage. If your soup seems too thick after adding the beans and spinach, add a splash more broth to achieve your desired consistency.
Make-Ahead Instructions
This sausage spinach soup recipe is ideal for meal prep and actually improves in flavor when made ahead. Here’s how to prepare components or complete soup in advance:
For partial make-ahead preparation, you can:
- Brown sausage and sauté vegetables up to 2 days in advance; store in airtight container in refrigerator
- Chop all vegetables up to 1 day ahead; store in separate containers
- Measure out and combine all dried herbs and seasonings; store at room temperature
To make the complete soup ahead:
- Prepare the soup through all steps except adding the spinach and cream
- Cool completely, then refrigerate in airtight containers for up to 3 days
- To finish, reheat soup over medium heat until hot
- Add fresh spinach and cream, then heat until spinach is wilted and soup is hot throughout
Pro tip: The flavors in sausage spinach soup actually develop and improve after a day in the refrigerator, making this an excellent make-ahead meal for busy weeknights or entertaining.
Storing Leftovers
Proper storage of leftover sausage spinach soup ensures food safety while preserving flavor and texture:
- Allow soup to cool completely before refrigerating (no longer than 2 hours at room temperature)
- Store in shallow, airtight containers to promote rapid cooling
- Refrigerate for up to 4 days
- When reheating, bring soup to a rolling boil for at least 1 minute
For best results when reheating:
- Warm soup gently over medium-low heat, stirring occasionally
- Add a splash of broth if the soup has thickened too much
- If the spinach has lost its vibrant color, consider adding a handful of fresh spinach while reheating
- Finish with a fresh grating of Parmesan cheese before serving
Freezing Sausage Spinach Soup
This homemade sausage spinach soup freezes beautifully, making it perfect for batch cooking:
- Prepare soup as directed, but omit the cream and consider undercooking the spinach slightly
- Cool soup completely in the refrigerator
- Portion into freezer-safe containers, leaving ½-inch headspace for expansion
- Label with name and date, then freeze flat for efficient storage
- Store in freezer for up to 3 months for optimal quality
When ready to enjoy your frozen soup:
- Thaw overnight in refrigerator (preferred method) or use microwave defrost function
- Reheat in saucepan over medium heat until reaching 165°F internal temperature
- Add fresh spinach to brighten the soup if the frozen spinach has darkened
- Stir in cream after reheating, never before freezing
- Adjust seasonings as needed, as flavors can dull during freezing
Pro tip: Freeze soup in individual portions for quick lunches or single servings. Silicone muffin trays work well for small portions that can be transferred to freezer bags once solid.
Serving Suggestions
Elevate your sausage spinach soup from a simple meal to a dining experience with these serving ideas:
Complementary sides:
- Crusty artisan bread or garlic bread for dipping
- Simple green salad with lemon vinaigrette
- Parmesan crisps for a low-carb alternative to crackers
- Caprese skewers for an Italian-themed meal
For an elegant presentation, ladle the soup into warmed bowls, then drizzle a spiral of cream on top. Finish with a sprinkle of fresh herbs, black pepper, and freshly grated Parmesan. For family-style serving, place soup in a tureen with a bowl of extra Parmesan on the side.
This hearty sausage spinach soup pairs beautifully with beverages that complement its rich flavors:
- Medium-bodied red wines like Chianti or Sangiovese
- Light, crisp white wines such as Pinot Grigio
- Amber ales or wheat beers
- Sparkling water with lemon for a non-alcoholic option
Serve the soup hot, but not scalding—about 170°F is ideal for enjoying all the complex flavors without burning your palate.
FAQ
Can I use frozen spinach instead of fresh in sausage spinach soup?
Yes, frozen spinach works well in this recipe. Use about 4-5 ounces of frozen chopped spinach (thawed and squeezed dry) in place of fresh. Add it at the same point in the recipe, but it will need less time to incorporate since it’s already wilted.
What can I substitute for Italian sausage?
If you don’t have Italian sausage, use ground pork, chicken, or turkey seasoned with 1 teaspoon fennel seeds, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes per pound of meat. For a vegetarian version, try plant-based sausage alternatives or increase the beans to 2 cans.
How can I make this sausage spinach soup dairy-free?
Simply omit the heavy cream and Parmesan cheese. The soup has plenty of flavor without dairy. For added richness, stir in 2 tablespoons of dairy-free cream alternative or a splash of coconut milk before serving.
My soup is too thin. How can I thicken it?
To thicken sausage spinach soup, you have several options: 1) Simmer uncovered for 5-10 additional minutes to reduce liquid, 2) Mash some of the beans against the side of the pot to release their starch, or 3) Create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into simmering soup.
Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté vegetables as directed, then transfer to a slow cooker. Add remaining ingredients except spinach, cream, and Parmesan. Cook on low for 6-8 hours or high for 3-4 hours. Add spinach and cream during the last 30 minutes of cooking. This method produces an especially flavorful sausage spinach soup as the ingredients have more time to meld.
