Delicious Spinach Soup Recipe with a Crispy Prosciutto Topping

There are some foods that just feel like a warm hug in a bowl, and for me, a creamy, vibrant spinach soup is one of them. I remember the first time I had it. It was at a little bistro on a rainy afternoon, and while it was comforting, I couldn’t help but think it was missing… something. A little bit of texture, a pop of flavor to cut through the creaminess.

You all know me, I can’t leave a classic recipe alone. My mind immediately started turning. How could I take this perfectly lovely, but slightly one-note, soup and make it something truly memorable? Something my husband, bless his heart, wouldn’t just call “green soup.”

The answer came to me in a flash of salty, savory inspiration: prosciutto. Not just any prosciutto, but prosciutto crisped to perfection in the pot right before the soup gets started. It adds this incredible, savory depth and a delightful crunch that completely transforms the dish. This isn’t just a garnish, y’all. It’s the secret weapon that makes this the best spinach soup you’ll ever taste.

It’s now a staple in our home, the perfect elegant starter for a dinner party or a cozy main course on a chilly weeknight. It’s simple, it’s sophisticated, and that crispy prosciutto makes every spoonful an absolute delight.

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Why This Spinach Soup Recipe Works

Cream of spinach soup has been a staple in European kitchens for generations, loved for its simplicity and wholesome, green goodness. It’s a dish that feels both virtuous and comforting at the same time. Traditionally, it’s a straightforward purée of spinach, stock, and cream, sometimes thickened with a potato or a flour-based roux.

Its enduring popularity comes from its ability to turn a humble leafy green into a velvety, satisfying meal. It’s a wonderful way to pack in nutrients, and its gentle flavor makes it a favorite for all ages. It’s the kind of recipe that feels classic and timeless, a reliable friend in the recipe box.

But friends, we’re here to make it unforgettable. My version elevates this classic by introducing one key player: crispy prosciutto. This isn’t just a topping, it’s a foundational flavor element. By crisping the prosciutto in the pot first, we render its fat and create a savory, salty oil. This prosciutto-infused oil then becomes the base for sautéing the onions and garlic, weaving that incredible flavor into every single layer of the soup.

The result is a spinach soup with a secret, savory depth that you can’t quite put your finger on until you get that final sprinkle of crispy, crumbled prosciutto on top. The contrast between the silky-smooth, creamy soup and the salty, crunchy prosciutto is pure magic. It’s this textural and flavor contrast that takes the soup from good to absolutely guest-worthy. The potatoes provide natural creaminess, the nutmeg adds a hint of warmth, and the prosciutto brings it all home.

Ingredients for Spinach Soup

What I love most about this recipe is how a handful of simple, quality ingredients come together to create something truly special. There are no fussy or hard-to-find items here, just wholesome goodness with one show-stopping twist.

Here’s exactly what you’ll need to make this incredible spinach soup:

• 1 tbsp olive oil
• 4 slices of prosciutto
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 10 oz fresh spinach
• ½ cup heavy cream
• Salt and freshly ground black pepper to taste
• A pinch of nutmeg

The undisputed star of the show here is the prosciutto. This is where the magic happens. I recommend using a good quality Italian prosciutto, like Prosciutto di Parma. Its delicate, salty flavor crisps up beautifully and infuses the entire soup with a wonderful umami richness. Don’t skimp on this, as it truly makes the recipe.

For the spinach, fresh is best. Using a 10-ounce container of fresh baby spinach gives the soup a vibrant green color and a clean, earthy flavor that you just can’t replicate with frozen. Plus, there’s no need to thaw or squeeze out water.

When it comes to potatoes, I prefer Yukon Golds. They have a naturally buttery texture and break down wonderfully, contributing to the soup’s velvety consistency without making it gummy. As for the vegetable broth, using a low-sodium version is a smart move. The prosciutto adds a good bit of salt, so this gives you more control over the final seasoning of your spinach soup.

Step-by-Step Instructions For Making Spinach Soup

This soup comes together in one pot, which makes for easy cleanup, something every home cook can appreciate. Just follow these simple steps, and you’ll have a stunningly delicious soup ready in no time. I recommend using a heavy-bottomed pot or a Dutch oven for even heat distribution.

Step 1: Crisp the Prosciutto

Heat your olive oil in the Dutch oven over medium heat. Once it’s shimmering slightly, lay the prosciutto slices in a single layer. Don’t overcrowd the pan. Cook for 2 to 3 minutes per side, until they become wonderfully crispy and slightly browned. Keep a close eye on them, as they can go from crisp to burnt quickly. Remove the prosciutto with tongs and set it on a paper towel to drain. The oil left in the pot is now infused with flavor, it’s liquid gold!

Step 2: Sauté the Aromatics

In that same pot with the glorious prosciutto-infused oil, add your chopped yellow onion. Sauté for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. We’re looking to build a sweet flavor base, so avoid browning. Now, stir in the minced garlic and cook for just one more minute until you can smell its wonderful aroma. This prevents the garlic from scorching and turning bitter.

Step 3: Simmer the Potatoes

Add the diced potatoes and the vegetable broth to the pot. Stir everything together, scraping up any tasty bits from the bottom of the pot. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it cook for 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender and easily pierced.

Step 4: Wilt the Spinach

Now it’s time for the star vegetable. Add the entire container of fresh spinach to the pot. It will look like a mountain, but don’t worry, it wilts down to almost nothing in a matter of minutes. Gently stir it into the hot broth until it has completely wilted, which should only take about 3 to 5 minutes. The key here is not to overcook it, so we can keep that beautiful, bright green color.

Step 5: Blend the Soup

This is where the magic happens and it all comes together into a silky purée. The easiest tool is an immersion blender, which you can stick directly into the pot. Blend carefully until the soup is completely smooth. If you don’t have one, you can use a regular blender. Let the soup cool for a few minutes first, then transfer it in batches. A crucial safety tip: never fill the blender more than halfway, and remove the small cap from the lid, covering the opening with a folded kitchen towel. This allows steam to escape and prevents pressure from building up.

Step 6: Finish with Cream and Seasoning

Return the puréed soup to the pot over low heat. Stir in the heavy cream and a small pinch of nutmeg. The nutmeg adds a lovely, subtle warmth that complements the spinach perfectly. Now it’s time to taste. With the salt from the prosciutto and broth, you may not need much extra salt. Season with salt and freshly ground black pepper to your liking.

Step 7: Garnish and Serve

Ladle the hot, creamy spinach soup into your favorite bowls. Take the cooled, crispy prosciutto and crumble it over the top. Serve immediately and get ready for the compliments to roll in!

How To Serve Spinach Soup

Serving this spinach soup is just as much fun as making it. The vibrant green color is so beautiful in a bowl, and that crispy prosciutto garnish makes it look like it came from a high-end restaurant. It’s wonderfully versatile, fitting in perfectly as a light lunch, a satisfying dinner, or an elegant starter course.

For a simple and cozy weeknight meal, I love to serve it with a side of warm, crusty bread. A good sourdough or a classic French baguette is perfect for dipping and sopping up every last drop of the creamy goodness. Sometimes, I’ll even make some quick garlic bread to go alongside it for an extra treat.

While the crispy prosciutto is truly the star garnish, you can certainly add other toppings to customize each bowl. Here are a few of my favorite ideas:

• A delicate swirl of extra heavy cream or a dollop of crème fraîche for added richness.
• A sprinkle of red pepper flakes to give it a little kick of heat.
• A few homemade croutons for an extra layer of crunch.
• A generous grating of fresh Parmesan or Pecorino Romano cheese.

If you’re hosting a dinner party or a holiday meal, this soup makes a fantastic appetizer. Serve it in smaller bowls or even espresso cups for an elegant presentation. It sets a sophisticated tone for the meal to come. For a more substantial lunch, pair a bowl of this spinach soup with a simple green salad or half of a grilled cheese sandwich. It’s a classic combination that never fails to satisfy.

How To Store & Reuse Spinach Soup Leftovers

One of the best things about making a big pot of soup is having delicious leftovers for the next day. This spinach soup stores and reheats beautifully, making it perfect for meal prep or for an easy lunch during a busy week. The key is to store the components correctly to maintain the best texture and flavor.

First, allow the soup to cool down to room temperature before you store it. Placing hot soup directly into the refrigerator can raise the internal temperature and affect other foods. Once cooled, pour the soup into an airtight container. It will keep well in the refrigerator for up to 4 days.

Now, for the most important part, the prosciutto. You must store the crumbled crispy prosciutto separately. If you add it to the soup before storing, it will lose its delightful crispiness and become soggy. Keep the crumbles in a small, separate airtight container or a zip-top bag at room temperature. This will ensure it stays perfectly crunchy for your leftovers.

When you’re ready to enjoy your soup again, the best way to reheat it is gently on the stovetop. Pour the desired amount into a small saucepan and warm it over medium-low heat, stirring occasionally until it’s heated through. Try to avoid bringing it to a rolling boil, as this can sometimes cause the cream to separate. You can also reheat it in the microwave. Just place it in a microwave-safe bowl, cover it, and heat it in 60-second intervals, stirring in between, until hot. Ladle into a bowl and top with your separately stored crispy prosciutto just before serving.

Substitutions & Variations For Spinach Soup

While I believe this recipe is pretty perfect as it is, I know that sometimes you need to work with what you have in your pantry or accommodate different dietary needs. This spinach soup is wonderfully adaptable, so feel free to play around and make it your own.

If you need to make this recipe vegetarian, you can simply omit the prosciutto. To build a similar savory depth, sauté the onions in a tablespoon of butter along with the olive oil. For that crucial crunchy topping, you have so many wonderful options. Crispy fried shallots, roasted and salted chickpeas, or a sprinkle of toasted pumpkin seeds would all be delicious and provide that necessary textural contrast.

Here are a few other easy swaps and fun variations you can try:

• Make it Vegan and Dairy-Free: This is an easy swap! Use full-fat canned coconut milk in place of the heavy cream for a rich and creamy texture with a very subtle coconut flavor. You can also make a cashew cream by soaking raw cashews and blending them with water. Omit the prosciutto and use one of the vegetarian topping ideas above.
• Add Some Heat: If you like things spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the nutmeg. You could also sauté a chopped jalapeño with the onion for a spicier base.
• Introduce Other Herbs: Brighten up the flavor by blending in some fresh herbs. A handful of fresh parsley, dill, or basil added at the very end with the spinach would be absolutely lovely.
• Swap the Potatoes: For a slightly different flavor and texture, you could use a head of cauliflower, chopped, instead of the potatoes. It will still create a creamy soup but will be a bit lighter.

No matter how you tweak it, the core method of building flavor in layers will result in a delicious soup. Don’t be afraid to experiment and find your own perfect version of this creamy spinach soup.

5 FAQs About Spinach Soup

Here are some straightforward answers to the most common questions I receive about this spinach soup recipe. I hope these help you make the perfect bowl every time!

Can I use frozen spinach for this spinach soup recipe?

You absolutely can use frozen spinach if that’s what you have on hand, but I do believe fresh spinach yields the best results. Fresh baby spinach provides a more vibrant, bright green color and a cleaner, less “swampy” flavor. It also has a more delicate texture. If you’ve ever had a spinach soup that tasted a little muddy, it might have been made with overcooked or poorly drained frozen spinach.

If you choose to use frozen, the most critical step is to thaw it completely and then squeeze out as much water as humanly possible. I mean really squeeze it! Any excess water will dilute the flavor of your soup and can affect the final texture. You’ll need about a 10-ounce package of frozen chopped spinach to equal the 10 ounces of fresh. Add the thawed and squeezed spinach to the pot after the potatoes are tender and let it heat through for a few minutes before blending.

How do I make my spinach soup really smooth?

The secret to an ultra-velvety, silky smooth spinach soup comes down to two things: the right ingredients and the right blending technique. First, the potatoes are essential. They act as a natural thickener, and their starchy composition breaks down into a beautiful, creamy consistency when blended. Make sure they are cooked until they are completely tender and falling apart before you move to the blending step.

Second, the blender you use makes a big difference. A high-powered blender, like a Vitamix or Blendtec, will give you the most luxurious, restaurant-quality smooth texture. If using one, blend on high for a full 60 seconds. If you’re using a standard blender, you may need to blend for a bit longer and work in smaller batches to achieve a similar result. An immersion or stick blender is incredibly convenient, but it may not always produce the same perfectly silky finish. If you want it extra smooth after using an immersion blender, you can pass the soup through a fine-mesh sieve before adding the cream.

Why did my cream of spinach soup turn a brownish-green color?

Ah, the dreaded olive-drab soup! This is almost always caused by overcooking the spinach. Spinach gets its gorgeous bright green color from chlorophyll. When chlorophyll is exposed to heat for too long, it begins to break down and degrade, causing the color to fade to a less appealing brownish or olive green. It can happen surprisingly fast.

To prevent this, the timing of when you add the spinach is key. Wait until the very end of the cooking process, right before you plan to blend. The potatoes should be fully cooked and tender. Add the fresh spinach and stir it in just until it wilts completely, which usually takes no more than 3 to 5 minutes in the hot broth. As soon as it’s wilted, take the pot off the heat and blend immediately. Blending while the soup is still hot helps to “lock in” that beautiful green color.

What makes this prosciutto spinach soup different from a classic recipe?

A classic cream of spinach soup is a lovely thing, but it can sometimes be a bit one-dimensional in both flavor and texture. My recipe is designed to fix that by introducing layers of flavor and a delightful textural contrast. The biggest difference is, without a doubt, the prosciutto. It’s not just a simple garnish sprinkled on at the end, it’s a foundational element of the entire dish.

The process of crisping the prosciutto in the pot first creates a savory, salty, umami-rich fat. This infused oil is then used to sauté the onions and garlic, which means that incredible prosciutto flavor is woven through the very base of the soup from the very beginning. This provides a depth and complexity you won’t find in a standard recipe. Then, that same prosciutto is crumbled on top, providing a salty, crispy crunch that contrasts perfectly with the creamy, smooth soup. It transforms the dish from a simple vegetable purée into a truly satisfying and sophisticated meal.

Is this spinach soup recipe healthy?

This spinach soup is packed with nutritional benefits! Spinach itself is a powerhouse, loaded with vitamins like A, C, and K, as well as iron and folate. The potatoes provide fiber and potassium, and the onions and garlic offer their own array of health perks. It’s certainly a delicious way to get a hefty serving of vegetables into your day.

That said, with the inclusion of heavy cream and prosciutto, I would classify this as a more indulgent, comforting soup rather than a strictly low-calorie health food. The cream adds richness and fat, while the prosciutto adds sodium and saturated fat. However, everything in moderation! You can certainly make a few tweaks to lighten it up. Consider using half-and-half or evaporated skim milk instead of heavy cream, or reducing the amount of prosciutto used for the garnish. It’s a beautifully balanced dish that feels both nourishing and like a special treat.

Try These Recipes Next

If you loved the comforting flavors of this soup, I have a few other spinach-centric recipes I think you’ll enjoy.

• Creamed Spinach with Crispy Shallots & Miso: A side dish that takes classic creamed spinach to a whole new level with the umami-rich flavor of miso.
• 25 Favorite Slow Cooker Soup Recipes: If you’re a soup lover, this roundup is for you! So many cozy and easy recipes to try.
• Creamy Spinach Mushroom Chicken Pasta: Get your spinach fix in a creamy, comforting pasta dish that’s perfect for a weeknight dinner.

I hope you find a new favorite among these delicious options!