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Sausage Cream Soup with Potatoes and Spinach

sausagecreamsouppotatoesspinachThis is a hearty soup for cold winter days. Simple to make, loaded with flavour and packed with nutrients.

1 lb mild Italian sausage, casings removed, broken into bite-size pieces (~ 5 sausages)
1 lb hot Italian sausage, casings removed, broken into bite-size pieces (~ 5 sausages)
2 cups onions, finely chopped
6-12 cloves garlic, finely chopped
8 cups chicken and/or beef broth
1 (27 oz) can whole tomatoes, peeled, with juices (796 mL)
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
1 tsp. dried oregano
1 tsp. dried basil
½-1 tsp. crushed red pepper flakes
1 Tbsp. Erythritol Gold
1½ lbs baby red and/or yellow potatoes, halved if too large
2 cups heavy whipping cream or half-and-half cream
1 bag (3-4 cups) baby spinach, washed (142 g)

Prepare the ingredient and add everything to the slow cooker in the order listed. Stir well until combined. Cover and cook on HIGH for 2 hours.

Stir, taste for seasonings. If too salt, add a Tbsp. of sugar. Otherwise ad some salt and pepper. Lower the temperature to LOW and cook for 8 hours without stirring or lifting the lid.

Add the potatoes and cream; stir to combine. Taste for seasonings and adjust if necessary. Cover and increase the temperature to HIGH. Cook for 1 hour or until the potatoes are tender. Add the spinach. Cover and cook for an additional 30 minutes or until the spinach is wilted.

Stir in the spinach and cover. Cook for an additional 30-45 minutes or until the spinach is wilted.

Serve hot over freshly cooked spaghetti; top with Parmesan cheese if desired.

Makes 10 servings.

Frequently Asked Questions:

  • What can I use instead of spicy Italian sausage? For a milder option, you can go for sweet or mild Italian sausage.
  • What can I substitute for the spinach? Kale, cabbage, Swiss chard and collard greens are all great subs.
  • What is heavy cream? Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
  • How can I store leftovers? Leftovers can be stored in an airtight container in the fridge for 2-3 days.
  • Is this freezer-friendly? Yes. You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving. Label, date and freeze up to 2 months.