🌿 Mediterranean Italian Sausage Potato Soup with Carrots & Spinach
🥘 Ingredients:
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1 lb (450g) Italian sausage (mild or spicy, casing removed)
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2 tbsp olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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3 medium carrots, sliced
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4 medium potatoes, diced (Yukon gold or red potatoes work best)
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6 cups chicken broth (low-sodium)
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1 can (14 oz) diced tomatoes (optional for extra Mediterranean flavor)
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp chili flakes (optional, for spice)
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Salt & black pepper, to taste
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3 cups fresh spinach leaves
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½ cup heavy cream or half-and-half (optional, for creamier soup)
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Fresh parsley & grated Parmesan cheese, for garnish
🍲 Instructions:
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Cook sausage: In a large pot, heat olive oil. Add sausage and cook until browned, breaking it into crumbles. Remove and set aside.
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Sauté veggies: In the same pot, add onion, garlic, and carrots. Cook until softened (about 5 minutes).
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Add potatoes & broth: Stir in diced potatoes, chicken broth, oregano, basil, chili flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
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Combine sausage & spinach: Return sausage to the pot. Add spinach and cook until wilted (2–3 minutes).
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Creamy option: Stir in heavy cream for a richer texture.
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Serve: Garnish with fresh parsley and Parmesan cheese. Serve hot with crusty bread.
❓ Q&A
Q: Can I make this soup vegetarian?
A: Yes! Substitute Italian sausage with plant-based sausage or chickpeas, and use vegetable broth.
Q: What type of potatoes are best?
A: Yukon gold or red potatoes hold shape well and don’t get too mushy in soup.
Q: Can I meal prep this soup?
A: Absolutely! Store in airtight containers in the fridge for 3–4 days. Reheat gently on the stove.
Q: Can I freeze it?
A: Yes, but if using cream, add it after thawing/reheating to avoid curdling. Freeze for up to 2 months.
Q: How can I make it spicier?
A: Use hot Italian sausage and increase chili flakes.
Q: What can I serve with this soup?
A: Crusty bread, garlic breadsticks, or a Mediterranean side salad.