Sausage Potato and Spinach Soup

Sausage, Potato and Spinach Soup

Lunch or Dinner Idea with Breakfast Sausage

A quick, one pot hearty soup that’s packed with flavor and nutrients. Plus, it’s Paleo, dairy-free, gluten-free and perfect for healthy weeknight dinners.

Sausage Potato and Spinach Soup
10 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients
1 (12 oz.) package

All Natural Little Pork Sausage Links, thawed & cut into bite size pieces*


Small Yellow Onion Diced

3/4 tsp

Dried Oregano

1/4 teaspoon

Dried Basil

4 cloves

Garlic Minced

4 cups

Chicken Bone Broth or broth of choice

1 lb

Small Red Potatoes cut into 1/2-1” pieces

6 cups (6 oz.)

Baby Spinach

1/4 cup

Coconut Cream

1 tablespoon

Avocado Oil or Olive Oil

1/4 - 1/2 teaspoon

Crushed Red Pepper Flakes (optional)

Sea Salt and Freshly Ground Black Pepper to taste


  1. Heat large pot over medium heat and add oil. Once heated, add sausage pieces*. Cover and cook 2 minutes. Uncover and continue to cook, stirring, another 2-3 minutes until browned. Drain fat, leaving at least one tablespoon in pot.

  2. Add onions, oregano, basil, and red pepper. Cook until onions are translucent. Add garlic and potatoes, season with salt and pepper. Cook for one minute.

  3. Add broth, stirring to combine. Bring to a boil and cook until potatoes are tender, about 5-8 minutes.

  4. Once potatoes are tender, stir in spinach to wilt, then coconut cream. Stir to combine. Season with salt and pepper, or more red pepper if desired. Cook another minute to combine flavors and serve hot. Enjoy!


    *Alternatively, you can remove the casings and crumble the sausage in the pan to brown.

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