This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

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  • Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

  • Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Editor's Note:

Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.

Nutrition Facts

554 calories; protein 19.8g 40% DV; carbohydrates 45.8g 15% DV; fat 32.6g 50% DV; cholesterol 98.9mg 33% DV; sodium 2386.4mg 96% DV. Full Nutrition
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Reviews (2295)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2008
I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added red pepper, also. Still, I think this recipe is pretty forgiving and you can add or subtract to your taste. This was just what I was looking for to start me on my way to my new favorite soup. I also loved how quickly everything cooked. Read More
(803)

Most helpful critical review

Rating: 2 stars
08/13/2012
I made this soup last night. I used Johnsonville Sweet Basil Italian sausage (which I LOVE) and Campbells chicken broth. It turned out EXTREMELY salty. I can handle a lot of salt in my food and this was too salty even for me. I added extra cream just to try and tone down some of the saltiness. Maybe it might be better with reduced sodium ingredients but I will not be making this again. Thanks anyways! Read More
(42)
3254 Ratings
  • 5 star values: 2800
  • 4 star values: 359
  • 3 star values: 70
  • 2 star values: 21
  • 1 star values: 4
Rating: 5 stars
05/17/2008
I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added red pepper, also. Still, I think this recipe is pretty forgiving and you can add or subtract to your taste. This was just what I was looking for to start me on my way to my new favorite soup. I also loved how quickly everything cooked. Read More
(803)
Rating: 5 stars
01/12/2012
This is a great soup. Use Kale in place of the spinach and voila, you have the original recipe! HELPFUL HINTS: To avoid orange soup, rinse your sausage in very HOT water; use 5 potatoes sliced thick and 2 potatoes sliced thin. The variation in the potato size allows the thinly sliced potatoes to cook down and thicken the broth; a mix of hot and mild sausage gives the soup more "zip", and last, use low sodium chicken broth. Serve with hot crusty bread for a great meal. Read More
(710)
Rating: 5 stars
02/10/2008
This is my favorite soup! Instead of heavy cream I use milk with about 3 tbsp cornstarch. And instead of spinach, I use kale. This soup freezes great, too! Wonderful! Read More
(404)
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Rating: 5 stars
02/06/2008
This is very similar to a recipe that I make. I use hot sausage instead of mild, no hot pepper flakes, only 2-4 russett potatoes (depending on the size)sliced thin and they hold their shape and do not come out mushy and kale. You can substitute cauliflower for the potatoes for a lower carb diet and it is just as delicious. Definately just crumble the bacon instead of cutting into pieces. This is a crowd pleaser and my family loves it when I make this recipe! Read More
(303)
Rating: 5 stars
07/02/2007
Just made a few little changes to this recipe. I used turkey sausage, 7 potatoes, and ready-to-use bacon crumbles, better than bouillon instead of cans of broth, and milk instead of heavy cream. It was absolutely fantastic, better, I dare say, than the soup from the chain. Read More
(136)
Rating: 5 stars
09/01/2008
Excellent!! I've tried other recipes that were supposed to be "exactly like" the restaurant version... but none have ever come out the way I expected - until now. However, I did use kale, not spinach, and I added fennel seed as someone else suggested (thank you). I chopped the fennel seed (about 1.5 tsp) and added it in with the chicken broth (I forgot to add it while cooking the sausage). I added two big handfuls of chopped kale after adding the cream. Also, I used one 48oz can of chicken broth, and one 14oz can of chicken broth with roasted garlic (I still used the garlic called for in the recipe - and probably a little extra since we like garlic). If I would change anything next time, I would use less sausage (I used 18oz). I would only use 10-12oz next time (at the most). Also, I used 3 very large potatoes (not the huge bakers, but very large), but I don't think it was enough. We like a lot of potatoes. Also, I wouldn't slice them too thin. Chop them large enough to get a little beat up while stirring/cooking but still remain chunky. I sliced mine about 1/2" thick, then cut the slices in half, but I wish I had just used bigger chunks instead of slices. They didn't take 20 minutes to cook this way so watch your potatoes closely, they may be mushy if you let them cook for the full 20 minutes. (Mine were good at 15 min). One last note - I don't think you really need a full cup of cream. You could survive with 3/4 c. & not miss the fat or any of the taste. Read More
(123)
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Rating: 5 stars
08/31/2007
Great recipe! I had to tweak it a little but that's ok I always tweak whatever recipe I look at... a full pound of sausage was a bit much for me so I used a half a pound and make sure you blot all the grease from the sausage or it will float to the top. Instead of spinach I used kale it's a heartier green and doesn't wilt in the soup the texture stays firm for a long time. Delicious!! Read More
(112)
Rating: 5 stars
11/27/2007
YUM! This was the perfect dinner for a cold night! It does taste a lot like the restaurant's soup! I agree with the suggestions of using fewer potatoes. I used 4 (3 small and 1 bigger) and there was plenty of potato! It soaked up quite a bit of the broth, so the soup was pretty thick. Also, I used kale instead of spinach. Very good! My husband loved it! I'll definitely make it again! Read More
(76)
Rating: 5 stars
02/19/2009
I can't get enough of this soup!!! I use kale instead of spinach (I like it better because it is crunchier). I always peel my potatoes (nobody will ever make me eat potatoes' skin!!). The second time I cooked the bacon in the microwave because I thought there was too much fat the first time. This recipe is just TOO good. Thanks Read More
(61)
Rating: 2 stars
08/13/2012
I made this soup last night. I used Johnsonville Sweet Basil Italian sausage (which I LOVE) and Campbells chicken broth. It turned out EXTREMELY salty. I can handle a lot of salt in my food and this was too salty even for me. I added extra cream just to try and tone down some of the saltiness. Maybe it might be better with reduced sodium ingredients but I will not be making this again. Thanks anyways! Read More
(42)
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