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Sausage, Potato, and Carrot Soup

Sausage, Potato, and Carrot Soup

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 4 servings


  • 1 small onion
  • 2 small carrots
  • 2 links sweet Italian sausage (about 6 oz)
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 2 tbsp thyme leaves
  • 1 lb baby gold potatoes
  • 4 cups reduced-sodium chicken broth
  • 3 cups baby spinach


1. Peel and halve the onion and thinly slice. Peel and slice the carrots. Remove the sausages from casing.
2. In a medium pot, heat oil on medium-high. Add sausage and cook 3 min., until mostly browned, breaking up with the back of a wooden spoon. Add the onion, carrots, garlic, and thyme. Season with salt. Cook 3 min., until onion is golden, stirring occasionally.
3. Meanwhile, quarter the potatoes. To the pot, add the chicken broth, potatoes, and 2 cups water and heat to a boil on high. Reduce heat to medium and simmer 12–15 min., until potatoes are tender.
4. Stir in baby spinach until wilted. Cook 1 min. Season with salt.


Per serving: 229 calories, 7g fat, 2g saturated fat, 13mg cholesterol, 859mg sodium, 29g carbohydrate, 6g fiber, 5g sugar, 14g protein