There’s something magical about a hearty, comforting soup that comes together effortlessly. With the convenience of an instant pot, recipes like this sausage and spinach soup transform into rich, satisfying meals in a fraction of the time.
Loaded with Italian sausage, tender potatoes, and vibrant spinach, this dish delivers bold flavors and a creamy, velvety texture that makes every bite irresistible.
Why You’ll Love This Soup
This recipe is a must-try for anyone looking for a cozy, filling meal without spending hours in the kitchen. It’s packed with protein, fiber, and flavor, making it an excellent choice for busy weeknights, meal prep, or casual gatherings.
Plus, the instant pot makes the cooking process seamless, enhancing the depth of flavor in minutes.
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- Quick and Easy – From start to finish, this soup is ready in under an hour.
- Rich and Creamy – The combination of Boursin or cream cheese and heavy cream creates a luscious, indulgent broth.
- Hearty and Filling – Italian sausage, potatoes, and spinach make this a well-rounded meal.
- Minimal Cleanup – Using the instant pot means fewer dishes and an easy cooking process.
Tips for Perfecting This Instant Pot Soup
While this recipe is simple, a few tweaks can enhance its flavors and textures. Here are some helpful tips:
- Use High-Quality Sausage – A flavorful sausage, whether sweet or spicy, brings depth to the soup. Opt for fresh Italian sausage for the best taste.
- Deglaze for Extra Flavor – After sautéing the sausage and shallots, use the cooking sherry to scrape up any browned bits from the bottom of the pot. This adds a rich, savory undertone.
- Don’t Over-Stir – When adding spinach, place it on top and avoid stirring before pressure cooking. This helps retain its vibrant color and delicate texture.
- Adjust the Creaminess – For a lighter version, swap heavy cream for half-and-half or a dairy-free alternative.
Customizing the Recipe
One of the best things about instant pot recipes is their flexibility. This soup is easy to modify based on dietary preferences or ingredient availability.
- Make It Low-Carb – Swap out potatoes for cauliflower or turnips to reduce carbs while maintaining heartiness.
- Try a Different Green – Kale or Swiss chard can replace spinach for a slightly different flavor and texture.
- Add More Heat – If you love spice, use hot Italian sausage or add a pinch of red pepper flakes.
- Boost the Protein – Stir in a can of drained white beans for extra protein and fiber.
What to Serve with Sausage & Spinach Soup
This soup is delicious on its own, but pairing it with the right sides can elevate the meal even further.
- Crusty Bread – A thick slice of Italian or French bread is perfect for dipping into the creamy broth.
- Simple Salad – A light arugula or mixed greens salad with a lemon vinaigrette balances the richness.
- Roasted Vegetables – A side of roasted Brussels sprouts or asparagus adds a fresh contrast.
- Parmesan Crisps – For a low-carb option, serve with crispy Parmesan chips for an extra crunch.
Storing & Reheating
Like most soups, this one tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to four days.
To reheat, simply warm it on the stove over low heat or microwave in short intervals, stirring occasionally. If the soup thickens, add a splash of broth or cream to restore its consistency.
For longer storage, freeze portions in airtight containers for up to three months. Just be sure to leave out the cream before freezing and add it in when reheating for the best texture.
Few instant pot recipes deliver the level of comfort and flavor found in this sausage and spinach soup. Try it once, and it’ll quickly become a staple in your kitchen!
Instant Pot Sausage & Spinach Soup Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp ¼ stick salted butter
- 3 large shallots diced
- 2 lbs Italian sausage sweet, hot, or mixed, casings removed
- 3 cloves garlic minced or pressed
- 1 cup cooking sherry or dry white wine
- 5 cups garlic broth
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1½ lbs baby red or white potatoes quartered (skins on)
- 5-8 oz baby spinach
- 1 5.2 oz package Boursin spread (any flavor) or 4 oz cream cheese, cut into chunks
- 1 cup heavy cream or half-and-half
Instructions
- Sauté the Base: Set the Instant Pot to Sauté mode on High. Add the olive oil and butter. Once melted, stir in the shallots and cook for about 3 minutes until they become lightly golden.
- Cook the Sausage: Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 3-5 minutes, stirring occasionally, until browned. Add the minced garlic and cook for another minute.
- Build the Broth: Pour in the cooking sherry and let it simmer for 3 minutes to cook off the alcohol. Stir in the broth, Italian seasoning, oregano, garlic powder, seasoned salt, and black pepper. Mix well.
- Add Potatoes & Spinach: Gently add the quartered potatoes, then layer the spinach on top without stirring. (Don’t worry if it looks like too much; it will wilt down.) Secure the lid, set the Instant Pot to High Pressure for 10 minutes, and make sure the sealing valve is closed. Once done, perform a quick release.
- Make it Creamy: Stir in the Boursin or cream cheese until fully melted. Pour in the heavy cream or half-and-half, stirring until well combined. Serve immediately with crusty Italian or French bread.
Notes
- If preferred, kale can be used instead of spinach.
- You can skim off excess oil from the sausage before serving.
- For a thicker soup, mash some of the potatoes after pressure cooking.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.