This Sausage Potato Soup is sponsored by Jones Dairy Farm and all opinions are my own, as always.
This savory and hearty Sausage Potato Soup with Spinach is a quick and easy comforting meal made in one pot that’s packed with flavor and nutrients. It’s Paleo, dairy-free, gluten-free, Whole30 compliant and perfect for healthy weeknight dinners.
I’m officially feeling the mid-winter blahs complete with perpetual coldness and wanting to wear nothing but sweats 24/7.
Which means it’s really not a bad time to whip up a new, super comforting (and healthy!) soup recipe like this Whole30 Sausage Potato Soup with Spinach!
What You Need to Make Sausage Potato Soup with Spinach
The ingredients you’ll need are simple and delicious! Here’s everything you’ll need for this soup:
- Avocado oil or olive oil
- 1 12 oz package Jones Dairy Farm All Natural No Sugar Little Pork Sausages
- Yellow onion
- Dried oregano
- Dried basil
- Red pepper flakes (optional)
- Garlic
- Sea salt and black pepper
- Chicken bone broth, or broth of choice
- Small red potatoes
- Baby spinach
- Coconut cream
How to Make Sausage Potato Soup
Use a large stock pot or dutch oven for this soup. Make sure all ingredients are chopped and ready to go before beginning.
For the sausage, you can either cut it into bite size pieces with the casing on to brown, or remove the casings and crumble the sausage into the pot to brown it. Both ways will work!
After browning the sausage, drain most of the fat, leaving about one tablespoon in the pot. Cook the onions and spices, stirring until fragrant, then add the garlic and potatoes and season with sea salt and pepper.
Add the broth and bring to a boil, then cook until the potatoes are tender (5-8 minutes). Stir in the spinach to wilt, then the coconut cream and heat through.
Taste the soup and add any additional seasonings, then remove from heat and serve.
All About Jones Dairy Farms All Natural Sausage
For the sausage in this recipe, I used the Little Pork Sausage Links from Jones Dairy Farm, which have TONS of flavor, no sugar, and no binders, fillers, or preservatives.
They’re uncooked and come frozen, so it’s super easy to thaw, chop, and throw into any recipe.
Jones Dairy Farm also makes amazing all natural, sugar-free chicken and turkey sausage, plus the BEST Uncured No Sugar Bacon! (Get the recipe for my savory sweet potato bacon waffles here!)
Since Jones Dairy Farm’s line of No Antibiotics Ever, Certified Paleo products contain NO sugar or preservatives, they’re perfect for paleo and Whole30 recipes. Definitely check out their website to browse their amazing products and find out where you can purchase!
Yes, White Potatoes are Paleo!
My husband Adam (who is not a “soup person” by his own admission) really enjoyed this soup and it’s probably all because of the sausage potato combo. I mean WHO doesn’t love sausage and potatoes?!
And by the way – YES – white potatoes are paleo.
Now, that doesn’t mean everyone can/should eat them, but that can be said for so many foods since everyone has different nutritional needs/restrictions.
Now of course, if you’re going to douse your potatoes in flour and deep fry them in vegetable oil then no, that’s not paleo nor healthy by anyone’s definition.
But, to toss some in a soup with protein and veggies to add some carbs and make it perfectly filling, that’s another story. Context is important with food as with anything else. Definitely check out this article if you have more questions about white potatoes.
I hope you’re ready for a delicious, healthy and hearty comforting soup! I can’t wait for you to try it – enjoy!
Sausage Potato Soup with Spinach {Paleo, Whole30}
Sausage Potato Soup with Spinach {Paleo, Whole30}
Ingredients
- 1 tablespoon avocado oil or olive oil
- 12 oz package Jones Dairy Farm All Natural No Sugar Little Pork Sausages thawed, cut into bite size pieces*
- 1 small yellow onion diced
- 3/4 tsp dried oregano
- 1/4 teaspoon dried basil
- 1/4-1/2 teaspoon crushed red pepper flakes optional
- 4 cloves garlic minced
- Sea salt and pepper
- 4 cups chicken bone broth or broth of choice
- 1 lb small red potatoes cut into 1/2-1” pieces
- 6 cups baby spinach (6 oz)
- 1/4 cup coconut cream
- Sea salt and freshly ground black pepper to taste
Instructions
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Heat a large pot over medium heat and add the oil. Once heated, add the sausage pieces*. Cover and cook 2 minutes, then uncover and continue to cook, stirring, another 2-3 minutes until browed. Drain the fat, leaving at least a tablespoon in the pot.
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Add the onions, oregano, basil, and red pepper, and cook until onions are translucent, then add the garlic and potatoes, season with salt and pepper, and cook another 60 seconds.
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Add the broth, stirring to combine, and bring to a boil and cook until potatoes are tender, about 5-8 minutes.
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Once potatoes are tender, stir in the spinach to wilt, then the coconut cream. Stir to combine, then taste and season with salt and pepper, or more red pepper as desired. Cook another minute to combine flavors and serve hot. Enjoy!
Recipe Notes
*Alternatively, you can remove the casings and crumble the sausage in the pan to brown.
Nutrition
Want More Recipes with Jones Dairy Farm’s No Sugar Breakfast Meats? Try One of These!
Butternut Squash Hash with Apples and Chicken Sausage
Turkey Sausage Spaghetti Squash Boats
Bacon Wrapped BBQ Chicken Bites
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
This sounds very good! I am trying tonight. Do you have any reservations about subbing spinach with kale?
Super good. My mom turned me off spinach as a kid with the frozen stuff (yuck). I found that fresh was good as an older adult. Made this with a spicy venison sausage and it was great. Like your husband, not a big soup fan. But this is an exception. Love your stuff.
great awesome recepie dear
shayari for friends in hindi
Made a few substitutions and it was still delicious!
Yes, very oftened. We love this recipe.
Made this soup the other day and it was delish and easy to make…Love it! will be making this again.
Made this for lunch on a cold day… absolutely delicious flavours 🙂 Toddler approved too! I accidentally added crushed chilli flakes instead of pepper flakes, and it was still great, though definitely had kick lol. Nice and quick to prepare!
Skip the coconut cream! Somehow, the coconut cream did not go with this soup. I made it with the turkey sausage (Whole30 compliant) and added jalapeno instead of the red pepper flakes. It was better than adding the coconut cream. I have found that when I eat too much coconut cream, I do not feel well.
Can I make this with fully cooked sausage? Would I just add it in at the end?
For those of us who disagree on the paleo potato issue, would a white sweet potato work instead?
I used cauliflower florets!
another potato winner! hahha this is the second recipe of yours i’ve cooked for dinner, and i’m definitely gonna add your page to my feedly 😉 thankful for the clarity in writing, simplicity of ingredients, but depth of flavor.
I’ve made this recipe twice already using 2 different types of sausage. Absolutely delicious. One of my friends ate it with me one night and she said she wanted to swim in the soup, it’s so good.
I made this for lunch today and it was tasty even my picky husband loved it and went back for seconds. We will keep this on our regular rotation even after our Whole30 journey. Thanks for sharing.
The flavors in this soup are phenomenal. I’m on Day 17 of my whole30 and I might even make this again before I’m done. I don’t think I’ve ever repeated a recipe while doing a whole30 lol. I’m not a huge fan of whole leaf spinach in soups, the texture is too slimy for me, but I chopped up my spinach, and it came out amazing. I typically am sick of my leftovers after 3-4 days, but this remained SO tasty even after a few days and I was actually so sad to finish my last serving! I’m looking forward to making this again, one of your best soups!!
Another Family winner with this delicious dish. I will double it next time so we have some leftovers…
I have made this a staple meal in my household. A friend stopped by one night after work and I offered her some. She said she wanted to bathe in it. It’s that good. I’m going to try some more of your recipes. They all look delicious.
Easily one of my favourite of your recipes… This is my first time commenting, but I have been using your website to follow as closely as I possibly can the Whal’s Protocol Diet. Thank you for many, many tasty, healthy meals 🙂
This soup was delicious and really easy! Highly recommend!
Great article. It helps a lot for my work. Thanks for sharing these effective and helpful ways.
Can you sub an idaho potato for the red potatos? I only have idaho ones at home, not sure if the consistency will matter. Thanks!
Excellent recipe! My family raved about how good it was. So easy too!! Would not change a thing. The only problem….no leftovers!! I’ll make a double batch next time.
This soup was fantastic! Just found out I have fourteen food allergies and trying to come up with recipes I can now eat and the family will enjoy. Everyone loved it!
This website was recommended to me by my acupuncturist and this is the first recipe I have made so far. So good and I love the kick it gives with the red pepper flakes!
Whenever I begin meal planning for the week, I usually come to this website first! Great dishes that are also healthy. Hope you like it too!
This is my favorite recipe from paleo running momma. I keep it on my rotation, especially when it is cold!
This sounds very good! I am trying tonight. Do you have any reservations about subbing spinach with kale?
Excellent recipe!
So delicious! I used unsweetened breakfast sausage and it turned out great!
Is there a slow cooker version?
nice
This one is good too. I think one of your gifts with soups is the way you craft the broth! They could always stand alone which is important to me in a healthy soup!
I make my own sausage that is a bit spicy And dice the potatoes to more bite size but otherwise I keep the recipe mostly the same. It has become a go to soup for me. Love this recipe.