I recently discovered this soup and I can’t get enough of it. It is so full of flavor and pretty easy to make, too. Everything cooks in one pot, so fewer dishes is just an added bonus.
You can use any sausage. I like to use mild hot sausage and it seems to be just right for us.
Remove the sausage from the casings so you can brown it in a soup pot with the olive oil and onions.
Cook until nice and brown, chopping with a spatula as it cooks to break into bite sized pieces.
While the sausage is browning, cube potatoes and rinse with cold water.
Add the chicken broth and potatoes to the same pot with the browned sausage.
Cover and cook on medium heat until the potatoes are cooked through and soft. The potatoes really take on extra flavor because they are cooked right in the chicken broth along with the sausage.
Remove stems from the spinach and add it to the pot along with the cream. Don’t worry if this looks like a lot of spinach. It will really cook down and be just perfect.
Cover pot again and cook for about 15 minutes or until spinach is thoroughly cooked.
I don’t add any salt and pepper. The chicken broth and the sausage add enough flavor to this soup that I find it perfect without any added seasoning. A slice of buttered, thick Italian bread dipped in this broth is a taste sensation that you will never forget.
Sausage & Potato Cream Soup (Zuppa Tuscano)
Ingredients
- 1 tblsp olive oil
- 1 lb mild hot sausage
- 1 small onion, diced
- 5-6 russet potatoes, cubed
- 5 cups chicken broth
- 4 cups fresh spinach
- 3/4 cup heavy cream
Instructions
- Remove sausage from casings. In a large pot, add the olive oil, sausage and diced onion. Cook until sausage is browned.
- Add the chicken broth and potatoes to the pot.
- Cook on medium heat until the potatoes are soft.
- Add spinach and cream. Continue cooking on low heat until spinach is cooked.
- Serve with Italian bread.
