Sausage and Spinach Soup is a hearty, flavorful dish that’s perfect for a cozy dinner or lunch. The savory sausage pairs beautifully with the earthy spinach, while the broth is enriched with garlic, onions, and a touch of cream for a comforting and satisfying meal. It’s quick to prepare, making it ideal for a busy weeknight, and can easily be customized by adding other vegetables or beans. This soup is a warming, wholesome option that will leave you feeling nourished.
Ingredients:
- 1 pound Italian sausage (mild or spicy, depending on preference)
- 1 tablespoon olive oil (optional, if sausage is lean)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1/2 cup heavy cream or half-and-half (optional)
- Grated Parmesan cheese for serving (optional)
Instructions:
- Brown the sausage: In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through, breaking it into small pieces as it cooks. If the sausage is lean, you may need to add a tablespoon of olive oil. Once browned, remove the sausage from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the broth and tomatoes: Pour in the chicken broth and diced tomatoes, stirring to combine. Add the dried oregano, thyme, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to cook through.
- Add the sausage and spinach: Stir the cooked sausage back into the pot, followed by the fresh spinach. Cook for another 2-3 minutes, until the spinach wilts. If using frozen spinach, make sure it’s thoroughly heated through.
- Finish with cream (optional): If you prefer a creamier soup, stir in the heavy cream or half-and-half at the end and heat until warmed through, but do not boil.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side for dipping.
This Sausage and Spinach Soup is a delicious, filling option that’s perfect for a cold day or when you need a quick, comforting meal!
