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Authors Thoughts

So you bought the family-size package of Italian Sausages....Now what do you do with the leftovers?! Make this creamy, rich and hearty soup and serve it with garlic bread, for dipping.


  • 4 sweet or hot Italian sausage links, squeezed from the casings
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 2 baking potatoes, diced
  • 2 cloves garlic, minced
  • 2 cups fresh baby spinach leaves
  • 1 cup heavy whipping cream
  • Salt & freshly ground pepper, to taste


  1. Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 tablespoon in the pot and discard the remaining grease.
  2. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted.
  3. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.
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