Deliciously creamy and nourishing Spinach Soup is just what you need for a quick, cozy dinner at home. This homemade spinach soup recipe is so easy to make and it’s packed with plenty of vegetables, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

On a chilly, gloomy day, there is nothing that can warm me up like a piping hot bowl of soup. I’ve been obsessed with this healthy lentil soup for years and last year, I couldn’t seem to get enough of this butternut squash soup. This year, though, it’s all about spinach soup! When you have the rich creaminess mixed with plenty of veggie goodness, all cooked into a comforting bowl of soup… it’s simply irresistible.

I’ve been working on perfecting this recipe for a few weeks now, and I know you’ll agree, I have it juuuuust right. It is better than any spinach soup you can buy at the store or order at a restaurant. Believe me, homemade is the way to go.

This flavorful spinach soup is the perfect meal for those chilly evenings! It’s thick, creamy and so satisfying. Let’s get to all of the details!

What’s in Spinach Soup?

This deliciously creamy spinach soup is made with wholesome ingredients and packs plenty of fiber and nutrients. To make this soup recipe you’ll need:

Olive oil – helps the vegetables brown without burning. Feel free to use avocado oil, if preferred.
Onion, garlic & potato – great additions to spinach soup! They add nutrients, heartiness and flavor. You can also add other vegetables such as leeks, shallots or bell peppers.
Spinach – the star of the soup! As you can tell by the color of the soup it is rich, rich, rich! And, I’m not talking, “creamy-buttery-indulgent-rich”, I’m talking “phytonutrient-feel-good-rich”.
Vegetable broth or chicken broth – the base of the soup! I recommend using a low sodium broth, so you can easily control the salt level.
Salt & pepper – to bring out all of the delicious flavors!
Greek yogurt – optional, but recommended to add extra richness and creaminess to the soup. If you want to keep this soup vegan, simply skip the yogurt or use a dairy-free yogurt variety.

How to Make Spinach Soup:

Making this healthy, nutrient-rich soup is super easy! I love that everything is cooked in one pot and other than a little veggie chopping and some blending, it takes very little effort to throw together. Here’s a quick rundown of the instructions:

Sauté veggies. Heat oil in a large pot or dutch oven over medium heat. Add the onion, garlic, potato and a pinch of salt. Cook, stirring occasionally, for 5 to 10 minutes or until the potatoes are tender.
Add broth. Stir in broth, turn up the heat, and bring to a steady simmer.
Add spinach. A little at a time add the spinach and stir to combine. Cook, stirring occasionally, for 5 to 8 minutes or until the greens have wilted but are still vibrant.
Blend soup. Remove the soup from the heat and allow it to cool a bit. Then, use an immersion (or high speed) blender to puree the soup until it is smooth. If you’d like to add a bit more creaminess and depth of flavor to the soup, add in Greek yogurt and nutmeg, and blend one more time. Season with salt and pepper to taste.
Serve. Garnish with fresh cracked pepper and an extra dollop of Greek yogurt, if you’d like and enjoy with a crusty hunk of bread or your favorite crackers!

Serving suggestions

This soup would be absolutely delicious paired with any of the following:

Simple green salad
Crackers or croutons
Rolls or crusty bread
Healthy Skillet Cornbread
Grilled cheese

Tips & FAQs

Vegan and/or gluten-free spinach soup – This soup is naturally gluten free and can easily be made vegan by using vegetable broth and omitting the Greek yogurt or using a vegan yogurt variety.
Blending the soup – If you are blending your soup using a high-powered blender rather than an immersion blender, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully, as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can use a folded towel, instead of the lid, and hold it in place with your hands. This will help reduce steam pressure.
Can you freeze spinach soup? Yes, this soup recipe is freezer-friendly! I’d recommend freezing this soup without the added the Greek yogurt, as it can make the soup grainy when reheated. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for 2 to 3 months. To reheat, simply thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat.

Make Ahead & Storage Recommendations

Make ahead. You can save time by chopping the veggies up to 1 day in advance. Store them in an airtight container or sealed baggie, in the refrigerator.
Leftovers. Store leftover spinach soup in an airtight storage container in the refrigerator for up to about 4 to 5 days.
Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.

More Delicious Soup Recipes

If you love this homemade spinach soup recipe, you’re sure to enjoy our other family favs!

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

spinach soup topped with olive oil and a dollop of yogurt

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4.56 from 29 votes

Spinach Soup

Deliciously creamy and nourishing Spinach Soup is just what you need for a quick, cozy dinner at home. This homemade spinach soup recipe is so easy to make and it’s packed with plenty of vegetables, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

Course: DIET, LUNCH, soup + stew + chili

Cuisine: American, gluten free, nut free, vegetarian

Author: Dani Spies

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 160kcal

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Ingredients

1 tablespoon olive oil
1 small onion chopped (1 heaping cup)
2-3 cloves garlic chopped
1 medium potato chopped, (about 1 cup)
16 ounces spinach fresh or frozen
4 cups low sodium broth chicken or veggie
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Optional - add when blending soup

1/2 cup nonfat plain Greek yogurt
a dash or two of nutmeg

Instructions

Heat oil in a large pot and add onion, garlic, potato and a pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the onions are traslucent and potatoes are tender.
Add broth and turn up the heat, and bring to a steady simmer. Add in spinach, a little at a time, and cook for 5-8 minutes or until the greens are wilted but still vibrant. Turn off the heat.
Allow the soup to cool a bit before blending with an immersion blender or spooning it into a high-speed blender or food processor. Loosley place on the lid (do not seal) and pulse soup a few times to get it started, then blend until you have a smooth consistency. You may have to do this in batches.
At this point, you can adjust seasonings and enjoy or add in Greek yogurt and nutmeg, and blend one more time. This adds a bit more body and flavor to the soup, but I enjoy it both ways!

Notes

Make ahead. You can save time by chopping the veggies up to 1 day in advance. Store them in an airtight container or sealed baggie, in the refrigerator.
Leftovers. Store leftover spinach soup in an airtight storage container in the refrigerator for up to about 4 to 5 days.
Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.

Nutrition

4.56 from 29 votes (22 ratings without comment)

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