Italian Sausage, Spinach and Artichoke Soup Recipe

January 21, 2011 1 Comment

Italian Sausage, Spinach and Artichoke Soup Recipe

Sausage + Spinach + Artichokes = One Great Soup

This is a very easy to make soup that is perfect when you need a quick meal on a cold night like we are having here in Philadelphia. I completely changed this recipe around from one I found in a magazine my wife purchased at the airport on our way back from Park City, Utah.

I didn’t have most of the ingredients called for in the original recipe so I made this one up based on what I had in the freezer and pantry. Everyone, including the kids enjoyed the results and it was even better the next day for lunch.


Sausage Soup

Spinach Sausage and Artichoke Soup

Italian Sausage, Spinach and Artichoke Soup Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 - 8 persons

Italian Sausage, Spinach and Artichoke Soup Recipe


2 tablespoons olive oil

1 pound of Italian sweet sausage

6 cups of 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 of cleaned spinach leaves

1/4 pound of snow peas

Freshly grated Parmesan cheese to serve with soup.

How To Prepare At Home

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.

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.

Last modified on Thu 17 July 2014 10:18 am

Comments (1)

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  1. True says:

    Dear RG, Mark Bittman provided a similar recipe in his former Minimalist coluumn. Instead of ppeas and artichokes he uses (lots of) carrots and stale bread. Google: The Minimalist, Soup Only Tuscany Could Make. A great entree soup. Very cool blog, thanks so much! True

    Thanks, I’ll check it out. I’m a huge fan of Mark Bittman. – RG

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