From the photo, this appears to be a creamy sausage-and-potato soup with tomatoes, spinach, herbs, and a lightly spicy broth. The recipe below is designed to closely reproduce the appearance and texture.
Serves: 6
Prep: 15 minutes
Cook: 35–40 minutes
Total: about 55 minutes
Ingredients
Soup
1 lb (450 g) ground Italian sausage — mild or hot
1 tbsp olive oil, only if the sausage is lean
1 medium onion, finely diced
3 cloves garlic, minced
3 medium potatoes (about 600–700 g), cut into small bite-size pieces
1½ cups (225 g) diced tomatoes, fresh or canned
5 cups (1.2 L) chicken broth
1 cup (240 ml) heavy cream
2 cups (60–80 g) fresh spinach, roughly chopped
½ tsp smoked paprika
½ tsp dried Italian seasoning
¼ tsp red-pepper flakes, optional
½ tsp black pepper
½–1 tsp salt, to taste
½ cup (50 g) grated Parmesan, optional
2 tbsp fresh parsley, chopped
For extra flavor
1 tbsp tomato paste
½ tsp dried oregano
1 small bay leaf
1 tbsp butter
Step even thicker soup, mash a small portion of the potatoes against the side of the pot and stir them-by-step instructions
1. Brown the sausage
Heat a large soup pot or Dutch oven over medium-high heat.
Add the sausage and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon.
Cook until nicely browned. Don’t worry if small browned bits stick to the bottom—they add flavor.
Remove some excess fat if there is a lot, leaving roughly 1–2 tablespoons in the pot.
2. Cook the onion and garlic
Add the diced onion.
Cook for about 3–4 minutes, until softened.
Add:
garlic
tomato paste
smoked paprika
Italian seasoning
oregano
red-pepper flakes
Cook for another 30–60 seconds.
3. Add potatoes and broth
Add the potatoes and diced tomatoes.
Pour in the chicken broth and add the bay leaf.
Bring the soup to a boil, then reduce the heat to a gentle simmer.
Cover partially and cook for 15–20 minutes, or until the potatoes are fork-tender.
4. Make it creamy
Reduce the heat to low.
Remove the bay leaf.
Slowly stir in the heavy cream.
Do not vigorously boil after adding the cream, because high heat can cause dairy to separate.
For an even thicker soup, mash a small portion of the potatoes against the side of the pot and stir them back into the broth.
5. Add spinach
Add the chopped spinach.
Cook for 2–3 minutes, just until wilted.
Stir in Parmesan if using.
Taste and adjust:
salt
black pepper
red-pepper flakes
6. Finish
Turn off the heat and stir in the butter and fresh parsley.
Let the soup rest for 5 minutes before serving.
Garnish with additional parsley, Parmesan, black pepper, and a small drizzle of olive oil if desired.
How to get the look in your photo
For a soup particularly close to the photograph:
Use small chunks of red-skinned or Yukon Gold potatoes.
Use crumbled browned sausage, rather than large sausage pieces.
Add fresh diced tomatoes near the end for visible red pieces.
Don’t overcook the spinach—the bright green color looks much better.
Use heavy cream for the pale golden, creamy broth.
Add a little smoked paprika and chili flake for the orange/red color.
Finish with plenty of freshly chopped parsley.
The soup should be creamy but still fairly brothy, rather than as thick as a chowder.
Nutrition information
Approximate nutrition per serving, assuming 6 servings and using pork sausage, heavy cream and Parmesan:
Nutrient Approx. amount
Calories 450–500 kcal
Protein 20–24 g
Carbohydrates 25–30 g
Fat 30–35 g
Saturated fat 14–17 g
Fiber 3–4 g
Sugar 4–6 g
Sodium 900–1,200 mg*
Calcium 150–220 mg
Iron 2–3 mg
Potassium 700–900 mg
*Sodium varies substantially depending on the sausage, broth, tomatoes and added salt.
For exact nutrition, the sausage and broth brands and the actual quantities used would need to be entered into a nutrition calculator.
Allergens & dietary information
Contains
Milk/dairy: heavy cream, Parmesan, butter
Possible gluten: sausage, depending on the brand
Possible soy: some processed sausages or broth products may contain soy
Nuts
The basic recipe contains no tree nuts or peanuts.
However, check packaged sausage, broth, seasoning blends and Parmesan if you’re cooking for someone with a severe allergy because cross-contact or unexpected ingredients are possible.
Gluten-free
It can easily be made gluten-free. Choose:
certified gluten-free broth
gluten-free sausage
gluten-free seasonings
Avoid sausage containing breadcrumbs or other wheat ingredients.
Lower-carb
Replace most or all of the potatoes with:
cauliflower
zucchini
mushrooms
This substantially reduces the carbohydrate content.
Dairy-free
Replace the heavy cream with unsweetened coconut cream or a suitable dairy-free cooking cream, and omit Parmesan/butter or use dairy-free alternatives.
Common questions & answers
Q: Can I use chicken sausage?
Yes. Chicken sausage works very well and will make the soup leaner. You may need a little olive oil when browning it.
Q: Can I use ground beef?
Yes. Ground beef gives it a richer, more beefy flavor. Italian sausage provides more seasoning, so add extra garlic, oregano, fennel or Italian seasoning if using plain beef.
Q: Can I use milk instead of heavy cream?
Yes, but the soup will be thinner and less rich. For a closer creamy texture, use half-and-half.
Q: Can I use evaporated milk?
Yes. It’s a good option when you want creaminess without as much heavy cream.
Q: Can I freeze this soup?
Yes, but with some caution. Cream-based soups can separate slightly after freezing and thawing. Potatoes can also become softer.
For the best result, freeze the soup before adding the cream and spinach. Add those after thawing and reheating.
Q: How long does it keep in the refrigerator?
Store in a sealed container for about 3–4 days.
Q: Can I make it ahead?
Absolutely. The flavor often improves after sitting overnight. Add a splash of broth or cream when reheating if it becomes too thick.
Q: Why did my cream curdle?
Usually because the soup was boiling vigorously after the cream was added. Keep the heat low and avoid a hard boil.
Q: How can I make it thicker?
You can:
Mash some potatoes directly in the pot.
Add a little extra Parmesan.
Simmer uncovered for several minutes.
Stir in a small amount of cornstarch slurry.
Q: How can I make it spicier?
Use hot Italian sausage plus ¼–½ tsp red-pepper flakes. You can also add cayenne.
Q: How can I make it less spicy?
Use mild sausage and omit the red-pepper flakes.
Q: Can I use frozen spinach?
Yes. Thaw and squeeze out excess water first. Use approximately ½–¾ cup frozen spinach.
Q: Can I use canned tomatoes?
Definitely. Diced tomatoes work particularly well. For the appearance in the photo, use some fresh tomato pieces near the end as well.
Q: What potatoes are best?
Yukon Gold gives a creamy texture while holding its shape reasonably well. Russets make the broth somewhat thicker because they break down more easily.
Serving suggestions
Serve hot with:
crusty garlic bread
toasted sourdough
Parmesan toast
a simple green salad
roasted vegetables
For the presentation shown in the photograph, ladle the soup into a white bowl, then top with a little parsley, freshly cracked black pepper, a few pieces of browned sausage, and a small sprinkle of Parmesan.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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