Creamy Sausage and Potato Soup

Last updated on January 31st, 2026

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!

Did you know?

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! Pretty wild!

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?

To prep the ingredients for the soup:

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.

To make the creamy sausage and potato soup:

In a large pot, heat oil on medium heat and brown the Italian sausage until no longer pink, breaking it up with a wooden spoon or spatula as it cooks. Drain and 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 until fragrant.

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.

Next, 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 slurry and the spinach.

Turn heat to low and cook a few minutes more until spinach has wilted.

To serve:

Remove from heat and serve Creamy Sausage and Potato soup with minced parsley, freshly shredded parmesan, and a toasted baguette, if desired! Enjoy!

Tips:

• Use whatever potatoes you want for this recipe! Just make sure to cut them into bite-sized pieces!
• 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!

• Tomato Pork Stew
• Crockpot Taco Soup
• Crockpot White Chicken Chili