Mediterranean Italian Sausage Potato Soup with Carrots & Spinach
Ingredients
1 lb (450 g) Italian sausage (mild or spicy, casings removed)
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
3 medium carrots, sliced into rounds
4 medium potatoes, diced (Yukon Gold or red work well)
6 cups chicken or vegetable broth
1 can (14 oz / 400 g) diced tomatoes (optional, for a Mediterranean touch)
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
Salt & black pepper to taste
2 cups fresh spinach leaves
½ cup grated Parmesan (for serving)
Fresh parsley, chopped (for garnish)
Instructions
Brown the Sausage
In a large soup pot, heat olive oil over medium heat.
Add sausage, breaking it apart with a wooden spoon, and cook until browned.
Remove sausage with a slotted spoon and set aside.
Sauté the Vegetables
In the same pot, add onion, carrots, and garlic.
Cook 3–4 minutes until softened and fragrant.
Add Potatoes & Seasoning
Stir in potatoes, oregano, basil, paprika, salt, and pepper.
Toss well to coat the vegetables with the seasonings.
Build the Soup Base
Pour in broth and diced tomatoes (if using).
Return sausage to the pot.
Bring to a boil, then reduce heat and simmer 20–25 minutes, until potatoes are tender.
Add Spinach
Stir in fresh spinach and simmer for 2–3 minutes until wilted.
Serve
Ladle soup into bowls.
Top with grated Parmesan and fresh parsley.
Serve hot with crusty bread.
🌿 Tips & Variations
For extra creaminess, stir in ½ cup heavy cream or coconut milk at the end.
Add zucchini or bell peppers for more Mediterranean veggies.
Swap sausage with chicken sausage or turkey for a lighter version.
For spice lovers, add red pepper flakes.
