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Spinach Sausage Soup Recipe

Spinach Sausage Soup Recipe

Chock-full of potatoes, Italian sausage and spinach, this hearty soup is sure to disappear fast. "Not only is it delicious and quick, but it freezes well," explains Bonita Krugler of Anderson, Indiana. Adjust the amount of broth to suit your family's preference.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings


  • 1 pound bulk Italian sausage
  • 4 cans (14-1/2 ounces each) chicken broth
  • 8 small red potatoes, quartered and thinly sliced
  • 1 envelope Italian salad dressing mix
  • 2 cups fresh spinach or frozen chopped spinach


  • 1. In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender.
  • 2. Drain sausage. Add sausage and spinach to broth mixture; heat through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 239 calories, 15g fat (5g saturated fat), 38mg cholesterol, 1308mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 9g protein.

Reviews for Spinach Sausage Soup

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acooley1 User ID: 62623 56526
Reviewed Jul. 16, 2014

"This tastes good and was very easy to make. :) It feeds a crowd!"

jmkasprak User ID: 2880256 138495
Reviewed Jul. 4, 2012

"We really enjoyed this soup!"

ScarlettScott User ID: 6330264 57667
Reviewed Nov. 8, 2011

"I tweaked this recipe by adding sauteed onion, garlic, and bacon. I also added some hot pepper flakes, garlic powder, onion powder, and black pepper. At the very end, I put in about two cups of light cream. I had many compliments on this dish. It ended up tasting like an improved version of a certain chain restaurant's Italian sausage soup. I would definitely make it again."

MOMTOTOBE User ID: 1031614 53541
Reviewed Feb. 27, 2010

"Very another review suggested, I thickened with cornstarch at the end. My husband said it tasted like a soup at "Olive Garden" Easy, quick, & healthy."

ccotter User ID: 4737668 56525
Reviewed Jan. 1, 2010

"Absoutely wonderful! I used turkey sausage."

richardson4597 User ID: 945188 205884
Reviewed Oct. 24, 2009

"I left out the italian seasoning and added 1/2 c. of heavy cream and 1/2 t. of red pepper falkes. If you want the broth thicker, just add one T. cornstarch mixed with cold water at the last."

Kentucky Accountant User ID: 4511315 144866
Reviewed Oct. 17, 2009

"Outstanding!!! I used polish sauage instead of italian. We ate the whole pot!!"

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