Creamy Tuscan Sausage & Potato Soup (30 Minutes) Recipe
Creamy Tuscan Sausage & Potato Soup (30 Minutes) Recipe made easy at home. A rich, comforting soup that combines Italian sausage, tender potatoes, and spinach
Servings: 4 servings
Calories: 520kcal
Ingredients
Main
- 1 lb Italian sausage casings removed, mild or hot
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 lb Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 4 cups chicken broth low-sodium
- 1 cup heavy cream or half-and-half for lighter option
- 3 cups fresh spinach packed
- 1/2 cup sun-dried tomatoes julienned, oil-packed
- 1/2 cup grated Parmesan cheese plus more for serving
Seasonings
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes optional
- to taste salt and black pepper
- 2 tbsp olive oil
For Serving
- Crusty bread or garlic bread
- Fresh parsley or basil chopped
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
- Add the diced onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic, oregano, thyme, and red pepper flakes (if using), and cook for another minute until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until potatoes are fork-tender.
- Return the cooked sausage to the pot. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Simmer gently for 3-4 minutes until slightly thickened. Do not boil vigorously after adding cream.
- Turn off the heat. Stir in the fresh spinach until just wilted. Season with salt and black pepper to taste.