Italian Sausage, Spinach and Artichoke Soup Recipe

Sausage + Spinach + Artichokes = One Great Soup

Look at my unique Italian Sausage, Spinach, and Artichoke Soup recipe! This robust and flavorful soup marries the rustic allure of Italian sausage with the vibrant, fresh notes of spinach and the unique, tender taste of artichokes. Whether you’re seeking a comforting meal for a cozy night in or a show-stopping dish for a festive gathering, this soup will surely deliver a rich and satisfying experience that warms the heart and soul.

The hero of this dish is the Italian sausage, infusing the soup with a robust, savory flavor that forms its foundation. Teamed with nutrient-packed spinach, the soup bursts with color and provides a healthy dose of vitamins and minerals. Adding artichokes introduces a subtle, slightly tangy element that beautifully complements the sausage, making this soup a delicious and nutritious choice.

A medley of aromatic herbs and spices enhances the depth of flavor, while a touch of cream adds a luxurious, velvety texture. Whether served as a starter or the main event, this soup will impress with its balanced flavors and comforting warmth.

Easy to prepare yet sophisticated in taste, this Italian Sausage, Spinach, and Artichoke Soup is a testament to the magic of simple, high-quality ingredients. Gather your loved ones and enjoy this delectable dish celebrating the best Italian-inspired cuisine.

Italian Sausage

Italian sausage, a beloved staple in Italian cuisine, is renowned for its rich, savory flavor and versatility in various dishes. Traditionally made from pork, Italian sausage can be found in two primary varieties: sweet (dolce) and hot (piccante). The sweet version is typically seasoned with fennel or anise seeds, giving it a distinctive, aromatic flavor, while the hot variety includes red pepper flakes, adding a spicy kick.

The origins of Italian sausage date back to ancient Rome, where it was crafted to preserve meat and enhance its flavor with regional spices and herbs. Over the centuries, this sausage has become integral to Italian culinary traditions, featuring prominently in pasta dishes, pizzas, soups, and sandwiches.

What sets Italian sausage apart is its unique blend of spices and herbs, which often includes garlic, black pepper, parsley, and fennel or chili flakes. This combination creates a complex and comforting flavor profile, making it a favorite ingredient for chefs and home cooks alike.

Italian sausage is a culinary chameleon, adapting beautifully to various cooking methods. It can be grilled, baked, sautéed, or simmered, adding depth and character to a wide range of recipes. From hearty stews and ragùs to lighter fare like salads and frittatas, Italian sausage is a versatile ingredient that can be enjoyed on its own or as part of a larger dish. It embodies the rich culinary heritage of Italy, offering a taste of tradition with every bite.

📖 Recipe

Print Recipe

Italian Sausage, Spinach and Artichoke Soup Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: Italian

Servings: 6 - 8 persons

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sweet sausage
• 6 cups chicken stock or broth
• 1 pound artichoke hearts I used jarred in water but you can also use frozen but be sure to thaw them out before using.
• 1 pound spinach leaves washed
• ¼ pound snow peas
• Parmesan cheese freshly grated for serving

Instructions

• Prep the sausage as describe below, rinse off the artichoke hearts and cut them into quarters, clean the spinach in cold water and grate some Parmesan cheese. Please do not use the stuff that comes in a green can.
• Heat soup pot over medium high heat until hot (do the water test), add olive oil and then the sausage.

  You can cut the sausage casing to remove the meat but I like to squeeze them out of the casing into the pot when its hot. Throw away the casings. As the sausage is browning, break up the pieces with a wood spoon or spatula.
• Be sure to stir the sausage so it doesn't burn. It takes about 5 to 10 minutes to brown.
• Add the chicken stock/broth, artichoke quarters plus 1 cup of water. Bring the soup to a boil and then lower the heat to a simmer.
• Add the spinach and snow peas, cover and cook for a few minutes until the spinach wilts and the snow peas are tender.

Notes

Serve in large soup bowls, garnish with Parmesan cheese or serve the cheese on the side and let your diners add to taste. Some good crusty Italian bread would be nice too. I served it with white rice to make a meal out of it but it would be a good on its own as a starter.

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