Creamy Tuscan Sausage & Potato Soup
Made with Richard’s Famous Original Garlic Salt and Nonnie’s Kitchen Italian Seasoning
A deliciously comforting Italian-inspired soup filled with savory sausage, tender potatoes, fresh baby spinach, and a silky, garlic-infused broth. Rich and satisfying without being too heavy, this cozy Zuppa Toscana is perfect for chilly evenings. Serve with warm, crusty Italian bread for a meal everyone will love!
Prep Time: 15 minutes Cook Time: 30 minutes Servings: 6
Ingredients
1 lb. mild Italian sausage, casings removed
4 slices bacon, chopped
1 medium yellow onion, finely diced
1 tsp. Richard’s Famous Original Garlic Salt, divided, or to taste
1½ lbs. Yukon Gold potatoes, sliced into bite-size pieces
4 cups low-sodium chicken broth
1½ cups half-and-half
3 cups fresh baby spinach, washed and dried
½ tsp. freshly ground black pepper
¼ tsp. Nonnie’s Kitchen Italian Seasoning
½ cup freshly grated Parmesan cheese, plus more for serving
Directions
1. In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
2. Add the Italian sausage and cook until nicely browned, breaking it into bite-sized pieces. Drain excess fat if necessary.
3. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic, 1 teaspoon Richard’s Famous Original Garlic Salt, black pepper, and Italian seasoning. Cook for another 30 seconds, until fragrant.
4. Pour in the chicken broth, scraping the bottom of the pot to release the flavorful browned bits. Add the sliced potatoes and bring to a gentle boil. Reduce heat and simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.
5. For a naturally creamy broth, gently mash a few potato pieces against the side of the pot with the back of a spoon.
6. Reduce heat to low and slowly stir in the half-and-half. Warm gently for 3–4 minutes, without allowing the soup to boil.
7. Add the fresh baby spinach and cook for 1–2 minutes, just until wilted.
8. Remove from heat and gradually stir in the Parmesan cheese. Taste and add up to another ½ teaspoon of Richard’s Famous Original Garlic Salt, if desired.
9. Ladle into warm bowls and garnish with crispy bacon and additional Parmesan. Serve with warm, crusty Italian bread.
Fred’s Kitchen Tips
Make it extra creamy! Yukon Gold potatoes give this soup a naturally buttery texture. Mashing a few into the broth creates a lovely creaminess without adding flour.
Keep it silky! Once the half-and-half is added, keep the heat low and avoid boiling to maintain a smooth, velvety broth.
Make it ahead! This soup is delicious the next day. Refrigerate promptly and reheat gently over low heat, stirring occasionally.
A little garlic magic! Richard’s Famous Original Garlic Salt brings wonderful savory flavor to this comforting soup. Start with a teaspoon and adjust to taste, since the sausage, bacon, and Parmesan also add saltiness.