Creamy Italian Sausage and Potato Soup (Zuppa Toscana)
This Creamy Italian Sausage And Potato Soup brings all the nice flavors from the ingredients without overwhelming your palette.
Ingredients
- 2 tablespoons olive oil
- ½ large onion diced
- 5 cloves garlic minced
- 2 pounds spicy Italian sausage casings removed and crumbled
- 6 large russet potatoes peeled and cut into 1-inch (2.5 cm) pieces
- 3 cups chicken broth
- 2 cups whole milk
- 1 ¾ cups heavy cream
- 2 teaspoons Italian seasoning
- 5 ounces fresh spinach roughly chopped
- ¼ cup Parmesan cheese freshly grated, plus extra for serving
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- In a large pot, heat oil, add onion and garlic, and cook until onions are translucent (about 5 minutes.)
- Remove the casings from the Italian sausage and crumble the meat into the pot. Cook over medium-high heat, breaking it into small pieces with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Do not drain the rendered fat.
- While the sausage is browning, peel and cut the potatoes into 1-inch (2.5 cm) pieces.
- Add the diced potatoes to the pot and stir to coat them in the rendered sausage fat. Cook for 2–3 minutes, stirring occasionally, to lightly toast the edges.
- Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Season with salt and black pepper to taste. Bring to a gentle simmer over medium heat (do not boil, or the dairy may curdle). Cook for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened slightly.
- Mix in spinach, and remove from heat.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve immediately.
Notes
- Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of broth or milk when reheating as potatoes may absorb liquid.
- Freezing: Freeze for up to 2 months. Dairy may separate; reheat gently and whisk well to recombine.
- Make-ahead: Prepare through browning the sausage and aromatics, then refrigerate. Add liquids and finish cooking when ready.
- Substitution: Use half-and-half instead of heavy cream for a lighter version, or coconut cream for dairy-free. Mild sausage can be used for less heat.
- Pro tip: Avoid over-stirring once potatoes are simmering to prevent a gluey texture.
Nutrition
Serving: 1servingCalories: 886kcalCarbohydrates: 58gProtein: 28gFat: 61gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gCholesterol: 157mgSodium: 1281mgPotassium: 1730mgFiber: 4gSugar: 7gVitamin A: 2566IUVitamin C: 25mgCalcium: 228mgIron: 5mg
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