Hearty Tuscan Potato Soup with Sausage, Spinach, and Cream Recipe
Introduction
Tuscan Potato Soup is a comforting, one-pot meal inspired by Zuppa Toscana but with a unique twist. This flavorful soup features savory sausage, tender Yukon Gold potatoes, and fresh greens, all brought together with aromatic vegetables and a touch of cream. It’s easy to make and perfect for a cozy dinner.
Ingredients
- 1 pound mild or hot Italian sausage (pork or turkey)
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 leek, cleaned and sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon or Better Than Bouillon
- 1 ½ pounds Yukon Gold potatoes, diced
- ½ cup half-and-half or heavy cream
- 3 cups chopped spinach (baby spinach recommended)
- Optional toppings: grated cheese, bacon crumbles
Instructions
- Step 1: In a large pot over medium heat, brown the sausage thoroughly. Drain excess fat if needed, then remove the sausage and set aside.
- Step 2: Add onion, celery, and leeks to the same pot. Sauté until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Step 3: Return the sausage to the pot and pour in a splash of white wine (optional). Scrape the bottom of the pot to loosen any browned bits, mixing them into the vegetables.
- Step 4: Sprinkle the flour over the mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste, then add a small amount of broth to form a loose paste.
- Step 5: Pour in the remaining chicken broth, add bouillon, and stir in the diced potatoes. Bring the soup to a medium simmer and cook for 15 minutes, until potatoes are tender.
- Step 6: Stir in the half-and-half or heavy cream and the chopped spinach. Cook just until the spinach wilts, about 2 minutes.
- Step 7: Serve hot, garnished with your favorite toppings such as grated cheese or bacon crumbles.
Tips & Variations
- Use turkey or chicken sausage for a lighter version of the soup.
- For gluten-free, substitute the flour with a cornstarch slurry added after simmering the potatoes.
- Swap spinach for kale if you prefer a heartier green with more texture.
- Omit sausage and use plant-based sausage and vegetable broth for a vegetarian version.
- To enhance flavor, use a good-quality broth and add bouillon for seasoning balance without over-salting.
Storage
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave. This soup also freezes well; freeze without toppings and thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can this soup be prepped ahead of time?
Yes, you can prepare the aromatics and dice the potatoes in advance and keep them separated in the fridge until ready to cook. This makes dinner preparation quicker and easier.
Can this soup be made ahead of time?
Absolutely. Make the soup fully, let it cool, and refrigerate for up to three days. Flavors deepen and the texture improves after chilling. Reheat on the stove or microwave before serving.
What kind of potatoes should I use?
Yukon Gold potatoes are best because they hold their shape well in soup and offer a buttery flavor. Their thin skins mean you don’t have to peel them, just wash thoroughly.
Can I use other meats besides pork sausage?
Yes, turkey, chicken, or any favorite ground sausage works well. Avoid using pre-cooked or sliced sausages; raw ground sausage mixes best for flavor and texture.
Can this soup be made gluten-free?
Yes, replace the flour with a cornstarch slurry. After simmering the potatoes, whisk one tablespoon cornstarch with a ladle of hot soup and stir it back in to thicken. Ensure your broth and bouillon are gluten-free too.
PrintHearty Tuscan Potato Soup with Sausage, Spinach, and Cream Recipe
Tuscan Potato Soup is a hearty, savory one-pot soup inspired by Zuppa Toscana but with a lighter and aromatic twist. This comforting bowl features browned sausage, aromatic vegetables like onions, celery, and leeks, tender Yukon Gold potatoes, a creamy yet brothy base enriched with half-and-half, and fresh spinach for a healthy touch. Perfect for an easy dinner that can be ready in under an hour, this soup balances depth of flavor with a smooth texture and is highly adaptable to dietary preferences including gluten-free and vegetarian versions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
- Diet: Gluten Free
Ingredients
Sausage
- 1 lb mild Italian pork sausage or turkey sausage
Aromatics
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 leek, cleaned and sliced (white and light green parts only)
- 2 cloves garlic, minced
Thickener
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch for gluten-free)
Broth and Seasoning
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon (or vegetable bouillon for vegetarian)
- 1/2 cup dry white wine (optional)
Vegetables
- 1.5 lbs Yukon Gold potatoes, well washed and cut into bite-sized pieces
- 3 cups fresh baby spinach, roughly chopped
Dairy
- 1/2 cup half-and-half or heavy cream
Toppings (Optional)
- Grated cheese (Parmesan or Pecorino)
- Bacon crumbles
Instructions
- Brown the sausage: Heat a large pot over medium heat and add the sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside on a plate. Drain excess fat if necessary, leaving about 1 tablespoon in the pot for flavor.
- Sauté aromatics: In the same pot, add the diced onions, celery, and leeks. Cook over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with wine: Return the sausage to the pot. Pour in the white wine; it should sizzle. Use a wooden spatula to scrape the browned bits (fond) from the bottom of the pot and stir it into the vegetables and sausage, enhancing the soup’s flavor.
- Add flour for thickening: Sprinkle the flour over the sausage and vegetable mixture and stir well to coat everything. Cook for 1-2 minutes to remove the raw flour taste, then add a small splash of broth, stirring to create a loose paste.
- Add broth, bouillon, and potatoes: Pour in the chicken broth and add the chicken bouillon. Stir in the diced Yukon Gold potatoes. Bring the soup to a medium simmer.
- Simmer the soup: Let the soup simmer for 15 minutes, or until the potatoes are tender but not falling apart.
- Finish with dairy and greens: Stir in the half-and-half or heavy cream to add richness. Add the chopped spinach and cook just until wilted, about 2 minutes.
- Serve: Ladle the soup into bowls and garnish with grated cheese and bacon crumbles if desired. Enjoy warm.
Notes
- For a gluten-free version, replace all-purpose flour with a cornstarch slurry added after the potato simmer step.
- You can prep chopped aromatics and sliced potatoes in advance; keep ingredients separated in the fridge until cooking.
- Use Yukon Gold potatoes for best texture; they hold their shape and provide a buttery flavor without peeling.
- Vegetarian version swaps sausage for plant-based ground sausage and uses vegetable broth and bouillon.
- The soup can be made ahead, refrigerated up to 3 days, or frozen for later use. Reheat gently before serving.
- Choose mild or hot sausage based on your spice preference; turkey or chicken sausage work well for a lighter option.
- Adding wine is optional but recommended for deglazing to deepen flavor.
Keywords: Tuscan Potato Soup, Italian soup, sausage soup, creamy potato soup, one-pot soup, gluten-free soup, autumn recipes, hearty soup
