Can I use frozen spinach?

Yes! If you have frozen spinach, go ahead. Just make sure to thaw and squeeze out the extra liquid before using it. You can usually add directly in and wait until it blends.

Can I make this soup vegetarian?

Sure thing! Swap the sausage with plant-based sausage and mushrooms, or add more veggies! It works AMAZINGLY!

What kind of broth can I use?

You can use any kind of broth (chicken or veggie) you prefer or even water. Each option brings a slightly different flavor.

Can I add pasta or rice to this soup?

YUP, absolutely! Cook your small pasta shapes (like ditalini) or rice separately, and then mix it into the soup at the end, just when ready to serve it.

How long does this soup last?

Stored properly in the fridge, this soup will last for around 3 days. If freezing, it's up to three months.

Creamy Italian Sausage Spinach Soup

Description

This hearty and creamy soup combines savory Italian sausage, tender spinach, and a rich tomato base for a comforting and flavorful bowl. It’s quick, easy, and perfect for dinner!

Ingredients

1 pound ground Italian sausage (mild or spicy, your choice)
1 shallot, finely diced (or substitute with 1 small onion)
3 cloves garlic, minced
2 cups fresh baby spinach (or frozen, thawed, and drained)
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
3 cups vegetable broth (or substitute with chicken or beef broth)
½ cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
1 teaspoon sweetener (monkfruit for low-carb, or a pinch of sugar)

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Instructions

Cook the Sausage: Heat a large pot over medium-high heat. Add the ground Italian sausage, breaking it up with a spoon as it cooks. Cook until browned, about 5–7 minutes. Drain any excess fat and set aside.
Sauté the Aromatics: In the same pot, add the shallot (or onion) and garlic. Sauté for 2–3 minutes, or until softened and fragrant.
Add the Tomatoes and Broth: Stir in the crushed and diced tomatoes, vegetable broth, sweetener, Italian seasoning, garlic powder, and onion powder. Mix well.
Simmer: Bring the soup to a gentle simmer over low heat. Let it cook for 10 minutes, allowing the flavors to meld.
Add Spinach and Cream: Remove the pot from heat and stir in the fresh spinach in batches until wilted. Pour in the heavy cream and stir until fully incorporated.
Taste and Adjust: Season with salt and pepper to taste.
Serve: Ladle into bowls and serve warm. Garnish with grated Parmesan or fresh herbs if desired.

Notes

Vegetarian Version: Substitute Italian sausage with plant-based sausage or mushrooms for a meat-free option.
Make It Spicy: Add red pepper flakes for a spicy kick.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Pairings: Serve with crusty bread or over rice for a complete meal.