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Easy Creamy Sausage Soup

Olive Garden Zuppa Toscana inspired sausage soup, perfect for a cold winter's night or to feed a crowd.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Soup
Cuisine Italian
Servings 8
Calories 347 kcal


  • dutch oven or heavy pot with lid
  • mandolin
  • strainer
  • cutting board
  • sharp knife


  • 12 oz bulk Italian sausage
  • 6 slices bacon (we use uncured)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper (more or less as desired)
  • 32 oz unsalted, chicken stock
  • 2 cups water
  • 1 can petite diced tomatoes (not drained)
  • 4 russet potatoes, thinly sliced
  • 6 oz fresh spinach
  • 1 1/2 cups heavy cream
  • 1/2 cup shredded parmesan (plus more for garnish)


  • Cook the sausage in dutch oven or heavy pot until browned and crumbly, then drain and set aside.
  • While sausage cooks, dice the bacon and the onion.
  • Add bacon to the pot and cook until crisp, then add onion, crushed garlic, Italian seasoning and crushed red pepper.
  • Continue cooking until onion is clear, then drain off excess fat.
  • Return sausage to the pot and add the chicken stock, diced tomatoes and water, bring to a boil and reduce to simmer.
  • While the soup is heating, thinly slice the potatoes with the mandolin and then add to the soup.
  • Allow soup to simmer until the potatoes are tender. They will break up a bit and make the soup creamy.
  • Once the potatoes are cooked through, add the spinach and cook just until wilted.
  • Taste and add salt if needed, a pinch or two at a time.
  • Add the cream, stir and heat through (about 2 minutes).
  • Stir in 1/2 cup of parmesan just before serving.
  • ENJOY! This soup stores well, just reheat slowly so the cream doesn't break.
Keyword bacon, parmesan, sausage, spinach