Description
Indulge in this rich and filling Creamy Tuscan Beef Sausage Potato Soup, a comforting dish that combines savory beef sausage, tender potatoes, and vibrant spinach in a velvety cream broth. Perfect for chilly evenings, this soup is sure to become a favorite in your kitchen!
Ingredients
Scale
- 1 lb Italian beef sausage
- 2–3 medium Yukon Gold or red potatoes, diced into ¾ to 1-inch pieces
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef or chicken broth (low-sodium)
- ¼ cup all-purpose flour
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the beef Italian sausage, breaking it up with a spoon as it cooks.
- Cook until the sausage is fully browned and no longer pink, about 5-7 minutes.
- Use a slotted spoon to transfer the sausage to a plate lined with paper towels, leaving about 1-2 tablespoons of the rendered fat in the pot.
- Reduce the heat to medium and add the chopped yellow onion to the pot with the remaining sausage fat.
- Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly for 1-2 minutes.
- Gradually whisk in the beef or chicken broth, ensuring there are no lumps.
- Stir in the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using).
- Add the diced potatoes to the pot and stir to combine all the ingredients.
- Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, return the cooked beef sausage to the pot.
- Pour in the heavy cream and stir everything gently to combine.
- Continue to cook on low heat for another 5-7 minutes, allowing the soup to warm through.
- Add the fresh spinach to the soup and stir gently until it has wilted completely, about 2-3 minutes.
- Taste the soup and adjust seasonings as needed, adding more salt and freshly ground black pepper.
- Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: For a lighter version, you can use half-and-half instead of heavy cream. If you prefer a meat-free version, substitute the sausage with a vegetable broth and add more vegetables like diced carrots or celery.