Spicy Sausage and Potato Soup


  • 2 tablespoon olive oil
  • 6 chorizo or andouille sausage links, casing removed
  • ½ a yellow onion, diced- (large sized)
  • 4 Carrots, sliced
  • 3 Celery stalks, sliced
  • 2 tsp smoked paprika
  • 2 garlic cloves, minced
  • Small sized 1 lb. Yukon gold potatoes, diced
  • 2 cups baby spinach (stems removed)
  • 2 32oz. chicken broth
  • 1 cup water
  • Salt and pepper to taste
  • Fresh thyme for garnish


  1. Heat 1 tablespoon olive oil in a large skillet or dutch oven over medium-high heat; add sausage and cook until browned, about 5 minutes; Use a slotted spoon to remove sausage and set aside, keeping the oil and sausage grease in the skillet.
  2. In that same skillet, add the onion, carrots, celery, garlic, and paprika, stirring occasionally for 2-3 minutes. If onion starts browning too quickly, add 1 additional tablespoon of oil.
  3. Next, add the potatoes and spinach, stirring to combine, and then pour chicken broth and water into the skillet.
  4. Bring soup to a boil, then reduce heat to a simmer and place a lid on top. Simmer soup until potatoes are cooked, approximately 15 minutes, and then add the cooked sausage back into the skillet; stir to combine.
  5. Add salt and pepper to taste, and top soup with fresh thyme.