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Hearty Tuscan Potato Soup with Sausage, Spinach, and Cream Recipe

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★★★★★

5 from 145 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer the soup: Let the soup simmer for 15 minutes, or until the potatoes are tender but not falling apart.
  7. 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.
  8. 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

Find it online: https://tastybynova.com/hearty-tuscan-potato-soup-with-sausage-spinach-and-cream-recipe/