Creamy Sausage and Potato Soup
Last updated on October 19th, 2025
Well, it’s that time of year again! Soup season is here! I love all soups, but my absolute favorite kind of soup has a cream base! This Creamy Sausage and Potato Soup totally gives a Zuppa Toscana vibe! I worked at Olive Garden back in my younger years and I couldn’t get enough of that stuff! It’s so delicious and comforting. This soup is my fun spin on the classic! It has a mixture of red and yellow potatoes, spinach, tomato, Italian sausage, and of course that creamy dreamy broth! This was really easy to make and my whole family enjoyed it!
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When did creamy soups become popular?
Cream-based soups originally came from French cuisine, where techniques like making a roux (a mixture of butter and flour) were created to thicken soups and sauces. French soups like bisques paved the way for these creamy textures we know and love! In the early 20th century, condensed cream soups became pretty popular thanks to the U.S. company Campbell’s! Cream of mushroom and cream of chicken condensed soups quickly became a staple that most of us have in our pantries today!
The word “zuppa” means soup in Italian. Tuscany, a region known for its rustic cuisine, has a long tradition of hearty vegetable soups. These soups were traditionally created using whatever ingredients were available and in season at the time. Although the Olive Garden Zuppa Toscana is a popular American favorite, it actually differs significantly from soups found in Italy. The cream base is an American addition, and you’d likely never find a cream-based soup during your visit to Tuscany! The same thing goes for alfredo sauce – most authentic Italian recipes do not contain any dairy thickeners at all. Pretty mind-blowing stuff!
What ingredients will I need for this?
Potatoes
Italian Sausage
Spinach
Tomato
Onion
Garlic
Chicken Broth
Heavy Cream
Cornstarch
Salt
Pepper
Basil
Thyme
Olive Oil
For serving:
Parmesan
Parsley
Baguette
Equipment Needed:
- Stock Pot
- Cutting Board
- Chef Knife
- Wooden Spoon
- Cheese Grater
- Measuring Cups and Spoons
- Whisk
- Serving Spoon
How do I make it?
The first thing you’ll want to do is wash and prep your veggies. Dice the onion, quarter the potatoes, chop the spinach, and mince the garlic. Put the potatoes into a bowl filled with salt and water until ready to use.
In a large pot, heat oil and brown the Italian sausage on medium heat. Move to a plate covered with foil until ready to use.
Add some more oil to the pot and sauté the onion for a few minutes until translucent. Stir in the garlic and cook for a minute.
Pour in the broth, tomatoes, potatoes, seasonings, and thyme. Stir to combine. Increase heat to medium high and bring to a boil. Gently boil until potatoes can easily be pierced with a fork.
Whisk the cornstarch and heavy cream in a small dish until combined. Add the Italian sausage back into the pot, stir in the heavy cream mixture and spinach. Turn heat to low and cook a few minutes more until spinach has wilted.
Remove from heat and serve Creamy Sausage and Potato soup with parsley, parmesan, and a toasted baguette, if desired! Enjoy!
Tips:
- Eat this up within 3-5 days or toss it in the freezer for up to 3 months!
- For a spicy addition, consider shaking some crushed red pepper flakes in just before serving!
Big soup lover? Check out some more of my recipes!
Creamy Sausage and Potato Soup
Equipment
Ingredients
- 1 ½ lbs Little Potatoes – I used a mixture of red and yellow quartered
- 1 lb Italian Sausage
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 14.5 oz Can Diced Tomato
- 5 cups Chicken Broth
- 2 cups Spinach roughly chopped
- 1 cup Heavy Cream
- 1 ½ tbsp Olive Oil divided
- 1 tbsp Cornstarch
- 1 ¼ tsp Salt
- 1 tsp Dried Basil
- ½ tsp Pepper
- 3 Thyme Sprigs minced
For serving:
- Parmesan
- Parsley
- Baguette
Instructions
- In a large pot, heat 1/2 tbsp olive oil on medium heat. Brown the Italian sausage, breaking the meat up with a wooden spoon as it cooks. Cook 5-7 minutes, until no longer pink. Drain, then move to a plate covered with foil until ready to use.
- Add the rest of the oil to the pot and sauté the onion on medium for 2-3 minutes until translucent. Stir in the garlic and cook for a minute.
- Pour in the broth, diced tomatoes, potatoes, seasonings, and thyme. Stir to combine. Increase heat to medium high and bring to a boil. Gently boil until potatoes can easily be pierced with a fork, about 20 minutes.
- Whisk the cornstarch and heavy cream in a small dish until combined.
- Add the Italian sausage back into the pot, stir in the heavy cream mixture and spinach. Turn heat to low and cook 2-3 minutes more until spinach has wilted.
- Remove from heat and serve Creamy Sausage and Potato soup with parsley, parmesan, and a toasted baguette, if desired! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Girl! This is my kind of recipe! 🤩🤩🤩
I love hearing that! So so bomb! 😋
Yum! I’ll be trying this one!!
I hope you enjoy it🩷🩷
The weather has still been pretty hot but I couldn’t wait to make this soup. It was so flavorful, hearty and delicious! I can’t wait for the weather to cool more so this can become a fall/winter staple.
So happy to hear you loved it! Thank you for sharing! I wish I still had some summer left in the Midwest 😭
Such a delicious, creamy soup! We’re big fans of soup season and this is such a great addition.
So glad to hear you enjoyed it!
I can’t wait to try this!!! Nothing like a potato soup!! Thanks for sharing!
Right, so cozy! Enjoy!🫶🏼