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Potato, Spinach, and Garlic Soup with Sausage

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Potato, Spinach, and Garlic Soup with Sausage

Potato, Spinach, and Garlic Soup with Sausage

Jessica Braider
Scramble fan Laurie McLean of Colorado suggested this filling soup. It’s quite adaptable - for example, you may want to use mushrooms instead of sausage, or stir in a can of diced tomatoes or white beans. Scramble recipe tester Bobbi Woods said her husband and kids “LOVED this soup!” Her daughter “ate every bit and asked for seconds!”
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings


  • 1 1/2 Tbsp. extra virgin olive oil
  • 6 medium red potatoes diced about 1 ½ lbs. total
  • 1 tsp. fresh or dried rosemary
  • 6 cloves garlic minced, about 1 Tbsp.
  • 8 - 12 oz. pre-cooked turkey, chicken, or vegetarian sausage, any variety (use wheat/gluten-free, if needed), diced, or use diced button mushrooms
  • 4 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 6 oz. baby spinach
  • 1/2 tsp. black pepper or to taste
  • 1/4 cup grated Parmesan cheese for serving (optional)


  • In a large stockpot or Dutch oven, heat the oil over medium heat.
  • Add the potatoes, rosemary, garlic, and sausage and cook, stirring frequently so the potatoes don’t stick to the pot, for about 15 minutes, until the sausage is browned.
  • Add the broth to the pot, raise the heat to bring the soup to a boil, partially cover and simmer it, stirring occasionally, for about 20 minutes, until the potatoes are fork tender.
  • Stir in the spinach and pepper, and serve it topped with the Parmesan cheese if desired, or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Place all ingredients except the cheese in the slow cooker and cook on low for 7 - 12 hours or on high for 4 - 5 hours. Top with the Parmesan cheese at the table, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

  • Set the Instant Pot to SAUTE mode. Add the oil, sausage, and garlic, and sauté until the sausage is lightly browned. Add the potatoes and sauté 2 - 3 more minutes. Turn the SAUTE mode off, add 4 cups of broth, 2 cups of water, and the rosemary, and pressure cook on HIGH for 7 minutes. Use Natural Pressure Release for 5 minutes, then finish with Quick Pressure Release. Add the spinach, black pepper, and Parmesan and stir. Let it sit to warm the spinach for just a few minutes before serving. (Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)


Do Ahead or Delegate: Dice the potatoes and store them submerged in water for up to 24 hours to prevent browning, peel the garlic, dice the sausage if using and refrigerate or dice the mushrooms, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Use spicy sausage and serve it at the table with hot pepper sauce, such as Tabasco.
Tip: Do you find it challenging to remove the papery skins from garlic? While you’re doing other prep in the kitchen, place the garlic cloves in very hot water for a few minutes. When you remove them from the water, the skin will be much easier to remove.
Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 10g, 15%; Saturated Fat: 3g, 15%; Cholesterol: 25mg, 8%; Sodium: 520mg, 22%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 4g, 16%; Sugar: 2g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Gluten-Free, Instant Pot, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Vegan, Vegetarian, Winter
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