This spinach soup recipe turns a humble bag of greens into a warm, velvety bowl you will want on repeat all winter.
It comes together in under thirty minutes using basic pantry staples and a big pile of fresh spinach.
I first made this soup after buying way too much spinach for a salad that never happened.
Instead of letting it wilt away in the crisper drawer, I blended it into this soup and it has been in regular rotation ever since.
The result is smooth, savory, and rich without feeling heavy at all.
A pinch of nutmeg and a shower of parmesan at the end make it taste like something you would order at a cozy little bistro.
If you love turning leafy greens into soup, you will also want to bookmark my lentil spinach soup for another easy weeknight bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Spinach Soup Recipe
This soup is proof that simple ingredients can make something that tastes special.
It uses one pot, one blender, and about thirty minutes of your evening.
It also happens to be a great way to use up spinach before it goes bad, which is a win for your wallet and your fridge.
- Ready in about 30 minutes from start to finish
- Made with simple, easy to find ingredients
- Naturally thickened, so it feels indulgent without being heavy
- Easy to make vegetarian or fully vegan with a couple swaps
- Freezer friendly for quick lunches later on
Another cozy green soup worth trying: White Bean and Kale Soup.
Ingredients
You only need a handful of ingredients for this spinach soup, and most of them are already sitting in your kitchen.
The full list with exact measurements is below, and I explain exactly when to use each one in the instructions further down.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and diced (helps thicken the soup naturally)
- 4 cups vegetable broth or chicken broth
- 10 ounces fresh baby spinach, roughly chopped
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/4 cup grated parmesan cheese, plus more for serving
- Fresh chives or a swirl of cream, for garnish
This soup pairs beautifully with a bowl of lentil soup if you want to stock your freezer with two cozy options at once.
Kitchen Equipment Needed
Nothing fancy is required here, but a couple of good tools will make the process smoother and give you a silkier finished soup.
- Large pot or Dutch oven
- Cutting board and chef’s knife
- Wooden spoon
- Measuring cups and spoons
- An immersion blender, or a standard countertop blender
- Ladle for serving
Read Also: Cream of Potato Soup
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on years of making soups just like this one in my own kitchen.
1. Breville Immersion Blender
This is hands down the easiest way to get this soup perfectly smooth without transferring hot liquid to a countertop blender.
It is powerful enough to puree the potato and spinach in under a minute, and cleanup is as simple as rinsing the blending shaft.
2. Le Creuset Enameled Cast Iron Dutch Oven
A heavy bottomed pot like this distributes heat evenly so your onions and garlic cook gently instead of scorching.
It also holds heat beautifully, which keeps the soup at the perfect serving temperature at the table.
3. Microplane Grater
A sharp microplane makes quick work of grating fresh nutmeg and parmesan straight into the pot.
Freshly grated nutmeg has a much brighter, warmer flavor than the pre-ground kind sitting in most spice cabinets.
4. Parmigiano Reggiano Wedge
A good block of real parmesan makes a noticeable difference in the finished bowl compared to the pre-shredded bags.
It melts smoothly into the hot soup and adds a salty, nutty depth that pairs perfectly with the spinach.
For another recipe that puts a good Dutch oven to work, try my carrot and lentil soup next.
Step-by-Step Instructions: How to Make Spinach Soup
1. Cook the Onion and Garlic
- Melt the 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add the diced yellow onion and cook for 4 to 5 minutes, stirring occasionally, until it turns soft and translucent.
- Stir in the minced garlic and cook for another 30 to 60 seconds, just until it becomes fragrant. Watch it closely so it does not burn, since burnt garlic will turn bitter.
2. Add the Potato and Broth
- Add the peeled and diced russet potato to the pot along with the 4 cups of broth.
- Raise the heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover partially with a lid, and simmer for 12 to 15 minutes, or until the potato pieces are fork tender.
3. Wilt the Spinach
- Add the roughly chopped fresh spinach to the pot in batches, stirring after each addition so it wilts down and makes room for more.
- Continue cooking for 2 to 3 minutes, just until all of the spinach has wilted and turned bright green.
- Remove the pot from the heat once the spinach is fully wilted.
4. Blend Until Smooth
- Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy.
- If using a countertop blender instead, work in small batches and vent the lid to let steam escape, since hot liquid can splatter if the blender is sealed completely.
- Return the blended soup to low heat if you used a countertop blender.
5. Finish and Season
- Stir in the 1/2 cup of heavy cream and the 1/4 teaspoon of ground nutmeg.
- Stir in the 1/4 cup of grated parmesan cheese until it melts into the soup.
- Season with salt and black pepper to taste, then warm the soup gently over low heat for another minute or two without letting it boil.
6. Serve
- Ladle the hot soup into bowls.
- Garnish with a swirl of extra cream, a sprinkle of parmesan, and fresh chives if desired.
- Serve immediately while warm.
If you enjoy this method, you will probably also love my red lentil soup, which uses a similar blend it smooth technique.
Tips for The Best Spinach Soup
A few small details make a big difference in how this soup turns out.
Keep these in mind as you cook.
- Do not skip the potato. It is what gives the soup body without needing a lot of extra cream.
- Use fresh spinach rather than frozen for the brightest color and flavor, though frozen works in a pinch if thawed and drained well.
- Blend thoroughly for a silky texture. A few extra seconds makes the difference between good and restaurant quality smooth.
- Taste before serving. Spinach soup often needs more salt than you would expect, since the greens dilute the seasoning.
- Warm the soup gently after adding the cream. Boiling it at this stage can cause the cream to separate.
My creamy turkey soup uses a similar finishing technique if you want to try it on a heartier soup.
Serving Suggestions
This spinach soup works well as a starter or a light main course.
A little something on the side rounds out the meal nicely.
- A crusty loaf of bread for dipping
- A simple grilled cheese sandwich for dunking
- A fresh Arugula Salad with lemon vinaigrette
- A soft boiled egg on top for extra protein
- A drizzle of good olive oil and cracked black pepper
Variations of Spinach Soup
Once you have the base recipe down, it is easy to change it up depending on what you have on hand or what you are craving.
- Swap the spinach for kale, Swiss chard, or a mix of leafy greens.
- Add a can of drained white beans before blending for extra protein and fiber.
- Stir in a spoonful of pesto at the end for a punch of herby flavor.
- Use coconut milk instead of heavy cream for a dairy free version.
- Top with crispy bacon bits for a smoky, savory finish.
For another cozy variation on a classic, check out my cream of cauliflower soup.
Storage and Reheating
This soup stores well, which makes it a great option for meal prep or a make ahead dinner.
Here is how to keep it fresh.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer safe container for up to 3 months. Leave a little room at the top since the soup will expand as it freezes.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Stovetop reheating: Warm gently over low heat, stirring often, until heated through.
- Microwave reheating: Heat in 60 second intervals, stirring in between, until hot.
Read Also: Cream of Celery Soup
Nutritional Facts
Nutritional values will vary slightly depending on the exact brands and quantities you use, but here is a general estimate per serving based on four servings total.
- Calories: approximately 210 per serving
- Protein: approximately 6 grams
- Carbohydrates: approximately 18 grams
- Fat: approximately 13 grams
- Fiber: approximately 3 grams
- Sodium: approximately 620 milligrams, depending on the broth used
If you are counting nutrients closely, my Tuscan white bean soup is another lighter option worth trying.
Health Benefits of Key Ingredients
This soup is not just comforting, it is also packed with ingredients that are genuinely good for you.
A few highlights are below.
- Spinach is rich in iron, vitamin K, and antioxidants that support overall health.
- Garlic contains compounds that may support heart health and immune function.
- Potato provides potassium and fiber, especially when the skin is left on.
- Onions offer prebiotic fiber that supports gut health.
- Parmesan cheese adds calcium and protein in small, flavorful amounts.
Another great way to get more greens on your plate: Mediterranean spinach egg strata for a hearty breakfast option.
FAQs About Spinach Soup
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe.
Thaw it first and squeeze out as much excess water as possible before adding it to the pot.
2. How do I make this spinach soup vegan?
Swap the butter for olive oil, use vegetable broth, and replace the heavy cream with full fat coconut milk or a cashew cream.
Skip the parmesan or use a plant based alternative.
3. Why did my soup turn out watery instead of thick?
This usually means the potato was not fully cooked before blending, or too much broth was used.
Simmer the potato until it is very soft, and add broth gradually if you prefer a thicker consistency.
4. Can I make this soup ahead of time?
Absolutely. This soup actually tastes even better the next day once the flavors have had time to meld.
Store it in the fridge and reheat gently before serving.
5. What can I use instead of heavy cream?
Half and half, whole milk, or coconut milk all work as substitutes.
Keep in mind the soup will be slightly thinner and less rich with a lighter dairy option.
Easy Creamy Spinach Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 1 medium russet potato about 8oz or 225g, peeled and diced
- 4 cups vegetable broth or chicken broth 960ml
- 10 ounces fresh baby spinach 283g, roughly chopped
- 1/2 cup heavy cream 120ml
- 1/4 teaspoon ground nutmeg freshly grated if possible
- salt and black pepper to taste
- 1/4 cup grated parmesan cheese 25g, plus more for serving
- fresh chives for garnish
- extra cream for garnish, optional swirl
Equipment
- Large pot or Dutch oven Heavy bottomed pot like Le Creuset distributes heat evenly
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Immersion blender Breville recommended for smooth texture without transferring hot liquid
- Countertop blender Optional – use if no immersion blender, work in batches and vent lid
- Ladle For serving
- Microplane grater Optional – for grating fresh nutmeg and parmesan
Method
- Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 4 to 5 minutes.
- Stir in minced garlic and cook for 30 to 60 seconds until fragrant. Add peeled and diced potato along with the broth. Bring to a gentle boil, reduce heat, and simmer covered for 12 to 15 minutes until potatoes are fork tender.
- Add roughly chopped fresh spinach in batches, stirring after each addition until wilted. Cook for 2 to 3 minutes until all spinach is bright green and fully wilted. Remove from heat.
- Using an immersion blender, blend soup directly in the pot until completely smooth and creamy. If using a countertop blender, work in small batches with the lid vented to release steam.
- Stir in heavy cream, nutmeg, and grated parmesan until melted and combined. Season with salt and pepper to taste. Warm gently over low heat for 1 to 2 minutes without boiling.
- Ladle hot soup into bowls. Garnish with a swirl of extra cream, a sprinkle of parmesan, and fresh chives if desired. Serve immediately while warm.
Nutrition
Notes
- Do not skip the potato – it gives the soup body without needing a lot of extra cream.
- Use fresh spinach rather than frozen for the brightest color and flavor, though frozen works in a pinch if thawed and drained well.
- Blend thoroughly for a silky texture – a few extra seconds makes the difference between good and restaurant quality smooth.
- Taste before serving – spinach soup often needs more salt than you would expect since the greens dilute the seasoning.
- Warm the soup gently after adding the cream – boiling at this stage can cause the cream to separate.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
- To make it vegan: Swap butter for olive oil, use vegetable broth, replace heavy cream with full fat coconut milk, and omit parmesan or use a plant-based alternative.
- Swap the spinach for kale, Swiss chard, or a mix of leafy greens for a variation.
- Add a can of drained white beans before blending for extra protein and fiber.
- This soup tastes even better the next day once the flavors have melded.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This spinach soup recipe is one of those meals that feels fancy but takes almost no effort at all.
It is the kind of dinner you can pull together on a busy weeknight and still feel good about serving.
I hope this bowl becomes a regular in your kitchen the way it has in mine.
Give it a try this week, and let me know in the comments how it turned out for you.
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