Leek, Potato and Spinach Stew

flavorful brothy stew
Flavorful brothy stew
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1 tbsp Olive oil extra-virgin
2 links. 6-7 oz, Italian sausage hot, turkey, casings removed
2 cups Leek chopped, about 2 leeks, white and light green parts only, rinsed well
4 cloves Garlic thinly sliced
⅛ tsp Salt
1 cup Dry white wine
1 lb Potatoes new or small, halved and thinly sliced
4 cups Chicken broth low-sodium
8 oz Spinach stemmed and chopped, about 8 cups
1 bunch Scallions sliced
1 15-oz can Cannellini preferably no-salt-added, rinsed
½ cup Fresh herbs chopped, such as dill, chervil, chives, parsley

Nutritional information

  • Dairy-Free Recipes
  • Gluten Free Recipes

Leek, Potato and Spinach Stew


This easy Leek, Potato and Spinach Stew recipe provides a fast, flavorful, and delicious dish. It is made with hot Italian turkey sausage, spring vegetables, and cannellini beans stewed in a silky white wine sauce until tender and rich. To further enhance the taste of your stew, serve each bowlful sprinkled with fresh herbs like dill, chervil, chives, or parsley. The choice is up to you!   

This recipe calls for 1 cup dry white wine. One cup of wine will give the stew a richer taste. However, if you don’t have any leftover white wine sitting in the fridge that needs to be used, use more chicken broth instead. 

To make the Leek, Potato and Spinach Stew, you will need the following ingredients:

Ingridiens for Leek, Potato and Spinach Stew

Steps to make Leek, Potato and Spinach Stew


Cook sausage and leeks


In a large pot or Dutch oven over medium heat, heat 1 tablespoon olive oil. Add the hot Italian turkey sausage and 2 cups chopped leeks and cook, stirring occasionally to break up the sausage, until the leeks are tender, about 5 minutes.


Add garlic and salt


Add in 4 thinly sliced garlic cloves and ⅛ teaspoon salt and stir until fragrant, 20 seconds.


Add wine


Add 1 cup dry white wine, cover and bring to a boil over high heat. Once at a boil, uncover and cook until the wine has almost evaporated, about 4 minutes.


Add potatoes and broth


Add in the thinly sliced potatoes and 4 cups low-sodium chicken broth. Cover and bring to a boil.


Add spinach and scallions


Stir in 8 ounces chopped spinach and 1 bunch sliced scallions and cook, covered, until the potatoes are tender, about 5 minutes.


Add beans


Remove the soup from the heat and stir in 1 can cannellini beans. Cover and let the beans warm through, about 1 minute.



Divide the soup among 6 bowls and sprinkle each portion with fresh herbs of choice. Enjoy!

This flavorful brothy Leek, Potato and Spinach Stew is infused with white wine and loaded with spring vegetables and hearty beans. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

This is a comforting and delicious stew! Thanks for sharing the recipe!

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