Spinach Potato, pancetta and Sausage Soup

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Spinach Potato, pancetta and Sausage Soup

This soup is loaded with sausage, pancetta, potatoes and hearty spinach


Servings: 4 -6

  •     2 tablespoons olive oil

  •     1 medium yellow onion chopped

  •     2 garlic cloves minced

  •     4 slices pancetta finely diced

  •     500 grams sausage (1 lb) any kind you like, castings removed

  •     1 bay leave

  •     750 ml broth (3 cups) chicken or vegetable

  •     240 ml milk (1 cup)

  •     240 ml heavy cream (1 cup)

  •     2 cups baby spinach

  •     3 medium potatoes diced

  •     1/2 teaspoon dried oregano

  •     salt and pepper to taste


  1.     Heat olive oil in a large pot. Add sausage and cook until browned, about 3-5 minutes. Remove sausage with a slotted spoon and set aside.

  2.     Cut pancetta into small pieces. Add pancetta to the pot and cook until crispy. Add in onion and cook for 5 to 6 minutes.

  3.     Add in minced garlic and oregano, and cook for 1 minute, stirring frequently.

  4.     Stir in broth, milk and bay leaf, and bring to a boil. Add potatoes and the cooked sausage to the pot and bring to a simmer over medium heat.

  5.     Cook until potatoes are tender, about 10 minutes.

  6.     Stir in spinach and simmer for an additional 1-2 minutes. Stir in heavy cream until heated through, about 1 minute.

  7.     Season with salt and pepper, to taste.