This hearty tomato potato soup is ready in under 15 minutes, making it perfect for busy weeknights when your family needs to be filled up quickly.
Did you know that potatoes are the world’s fourth largest crop? They’re preceded only by rice, wheat, and maize. What a popular food!
And I totally understand why potatoes are so well-loved. A hot potato is as warm and comforting as slipping into a bubble bath. I just want to sink in and stay there for hours in all that carb-y goodness.
Tomato Potato Soup
That’s why a soup studded with chunks of potato is so perfect for a busy weeknight. It welcomes you and your family to the table and you know that everyone is going to have their bellies full of warm wholesome food. Bliss.
This soup is made with potatoes and tomatoes and carrots and and spinach and sausage. It’s hearty enough to form a complete meal, just add some bread or a salad on the side.
Plus, it’s ready in under 15 minutes.
Making It Quicker
The Souper Tip that makes this soup delicious in such a short time is…can you guess? Potatoes. But not just any potatoes. In this case I’ve used canned potatoes. I bet you weren’t expecting that.
Have you ever had canned potatoes? I tend to buy them during hurricane season here in Florida because I know that everyone in my family likes potatoes and they can be eaten straight out of the can. They could absolutely be part of sustaining us when the power is off for days.
That means that I always have a few cans of potatoes in my pantry. Once hurricane season is over, I have to find ways to use them. And thankfully, that’s easy to do.
Using Canned Potatoes
They’re wonderful in soup, as I’ve done them here. But you can also drain them and fry them as a quick hash brown or you can toss them with oil and roast. They’re already fully cooked and soft so all you’re doing is heating them and adding a bit of browning.
For this soup, you drain them and add them. They just need to heat through and they’re ready to eat. Chunks of raw fresh potatoes would take longer to cook and on busy weeknights you so often don’t have the time.
Oh, and if you’re looking for more ways to add potatoes to soup, you’ll also want to check out my recipe for loaded baked potato soup.Print
This chunky tomato potato soup is ready in under 15 minutes, making it perfect for busy weeknights when your family needs to be filled up quickly.
To make the soup as quick as possible, first read through the recipe. As you read, gather up all the tools, pots, bowls and ingredients that you’ll need. Then start cooking!
- 4 cups low or no-sodium chicken stock
- 1–28 oz. can of petite diced tomatoes
- 1 tsp. dry oregano leaves
- 1 tsp. dry basil leaves
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 1 cup frozen corn
- 1 Tbsp. grape seed or vegetable oil
- 1/2 lb. fully-cooked sausage (like kielbasa or other smoked or cured sausage)
- 3–14 oz. cans diced potatoes
- 2 cups fresh spinach leaves
- Put a large pot or Dutch oven on your most powerful burner. Put on high heat. Add the stock, tomatoes (with juice), oregano, basil, garlic powder, salt, and pepper. Stir. Cover.
- In a small bowl combine the cornstarch and water until smooth. Add it to the pot. Stir and cover. Let it come up to a boil. Reduce it to a low simmer.
- Meanwhile, put the corn in a microwave-safe bowl and microwave it to defrost and heat through, 1-2 minutes.
- While the corn defrosts, heat the oil in a skillet over medium heat. Chop up the sausage in 1/2 inch pieces. Add it to the skillet. Let it brown for a couple of minutes. Stir and brown the other side. Add it to the pot. Stir. Cover.
- Drain the potatoes and add them to the pot along with the spinach. Let the potatoes heat through and the spinach wilt. Ladle it into bowls and eat.