A few months ago I had a random craving for that famous chain restaurant soup—Zuppa Toscana—even though I live in New York and have access to outstanding Italian food. When I finally tried it, it seemed thin: little vegetables, bland meat, and watery broth. I kept thinking the idea of that soup should be far more delicious.
So I set out to make a version that delivered the flavor I expected. The result is what I call Sausage & Spinach Soup, with plenty of potatoes. After tasting it I can honestly say it’s one of the best soups I’ve ever made and one of the most satisfying I’ve ever eaten. It’s packed with rich, bold flavor—one bowl won’t be enough. Dip a piece of crusty bread into it and you’ll reach full soup bliss. One spoonful and you’ll forget about the chain version.
This recipe is easy to make in an Instant Pot or a Ninja Foodi.
How I made it:
Start with diced shallots.
Slice and quarter a colorful mix of baby potatoes.
Remove sausage from the casings and place the meat in a bowl.
Heat olive oil and butter in the pot.
Once the butter has melted and the oil is hot, add the shallots and sauté until lightly browned.
Add the sausage and break it up with a wooden spatula so it crumbles like ground meat.
When the sausage is partially cooked, add garlic and cook briefly.
Deglaze the pan with a splash of sherry or a dry white wine to lift the browned bits and deepen the flavor. Let it reduce for a few moments.
Pour in chicken or garlic broth (add a bit more if you skipped the wine). Season the broth with black pepper, seasoned salt, oregano, Italian seasoning and garlic powder, stirring to combine.
Add the potatoes and stir to distribute them in the broth.
Top the soup with a generous pile of spinach—don’t stir it in now; it will wilt down dramatically during cooking. Secure the pressure lid and cook on high pressure.
When the cook cycle finishes and you release the pressure, the spinach will have collapsed into the broth—exactly as intended.
Stir the soup well, then finish it with a soft cheese such as Boursin or a block of cream cheese, stirring until fully incorporated. Add heavy cream or half-and-half to enrich and smooth the broth.
The soup will take on a beautiful, creamy color—rich and inviting.
Ladle into bowls and serve with crusty Italian or French bread for dipping.
This soup is substantial and flavorful—perfect to share. Invite someone over; it’s too good to eat alone.
The final bowl showcases everything you want from a hearty Italian-style soup: savory sausage, tender potatoes, wilted spinach, and a luxuriously creamy broth.
Enjoy it with bread and good company.
Sausage & Spinach Soup is my take on a better Zuppa Toscana—deeply flavored, creamy, and satisfying.
Advertising Disclosure: Jeffrey Eisner/Pressure Luck participates in the Amazon Services LLC Associates Program. At the time of this post, Pressure Luck uses Better Than Bouillon for soup bases and bouillon.
Ingredients
- 2 tbsp olive oil
- 1/4 stick (2 tbsp) salted butter
- 3 large shallots, diced
- 2 lbs Italian sausage (sweet, hot, or mixed), casing removed
- 1 tbsp crushed garlic
- 1 cup sherry or a dry white wine
- 5 cups garlic or chicken broth
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1.5 lbs baby red or white potatoes, quartered with skins on
- 5–8 oz baby spinach
- 5.2 oz Boursin or 5 oz cream cheese
- 1 cup heavy cream or half-and-half
- Crusty Italian or French bread, for serving
Instructions
- Set the Instant Pot or Ninja Foodi to Sauté on high. Add the olive oil and butter. When the butter melts, add the shallots and sauté 3–5 minutes until lightly browned.
- Add the sausage and break it up with a spatula until crumbly. Cook 3–5 minutes, then add the garlic and cook about 1 minute more.
- Deglaze with sherry or white wine and let it simmer for about 3 minutes. Add the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir to combine.
- Add the potatoes, then pile the spinach on top without stirring. Secure the pressure lid and cook on high pressure for 10 minutes. Quick release when the cook time finishes.
- Stir in the Boursin or cream cheese until melted, then add the heavy cream or half-and-half and stir until smooth.
- Ladle into bowls and serve with crusty bread.
- Enjoy.
Jeffrey’s Tips
If you prefer, skim some excess oil from the sausage before serving, though I leave it for extra flavor. Any sausage will work, but Italian sweet or hot is recommended. Leftovers refrigerate or freeze well; note a hardened fat layer may form in the fridge but will melt back when reheated.