So a few months ago, even though I’m a New Yorker with some of the best Italian cuisine at my fingertips, I felt this random craving to go to a certain well-known Italian restaurant chain and try this soup that everyone seems to lose their minds over: Zuppa Toscana. The verdict? It tasted like bland meat with skimpy veggies in boiled water. I just didn’t get what everyone was fawning over. But the idea of this soup felt like it SHOULD taste absolutely amazing.
And so, I vowed It would make a soup of a similar nature that would taste just that: ABSOLUTELY AMAZING.And folks, after trying this soup, which I am calling Sausage & Spinach Soup (with plenty of potatoes as well), I can fairly say it’s not only one of the best soups I’ve ever created, but one of the best I’ve ever had in my countless soup-slurping lifetime. It is LOADED with astounding flavor to the point of it being impossible to have just one bowl. And then dipping in some crusty bread? Soup serenity. One taste and you’re going to forget that sad chain restaurant stuff immediately.
Here’s How I Made It!:
Begin with some shallots…
…and dice ’em up.
Then take a colorful mix of baby potatoes…
…and slice & quarter ’em.
Now take a bunch of sausage…
…lacerate the casing…
…remove the sausage meat…
…and place in a bowl. Set that aside for now.
Let’s move on over to the pot. Give it some heat and add some olive oil…
Once the butter’s melted and the oil’s heated up…
…add in the shallots.
Sauté for a few minutes until slightly browned in color.
Then, add in the sausage.
Break the sausage down with a wooden spatula/mixing spoon so it becomes crumbled (liked a ground beef).
As the sausage is cooking, add in a little garlic…
…and continue to cook for a few moments longer.
Then, add in some sherry wine (this stuff adds amazing flavor but you can leave it out if you want)…
…and let the sausage simmer in it for a few moments.
Then pour in some chicken broth (add a little more if you didn’t use the sherry)…
…and season with some pepper…
…and garlic powder.
Stir until well-combined.
Add the potatoes into the broth…
…and give it a good stir.
Lastly, top it off with some spinach (it may look like it’s going to overflow, but spinach cooks down into nothing). Secure the lid and cook at high pressure.
When done, you’ll see I wasn’t kidding about the spinach cooking down!
Give the soup a good stir.
And now we’ll send this soup on home with some dairy. Add in some Boursin or cream cheese…
…and stir until totally melded into the soup.
And cut it with some cream!
Give it all a good stir and just LOOK at that beautiful color!
Ladle into bowls…
…and just look at how gorgeous. Already makes you forget that chain restaurant slop.
Don’t forget the bread! It pairs with this soup like Bert & Ernie.
Take a nice spoonful and marvel at how much is going on in this little bowl…
…and taste it.
You’ll immediately realize this soup is way too good to east solo…
…so invite a friend or loved one to try it too.
And folks, the look says it all!Sausage & Spinach Soup IS THE SUPPA ZUPPA TOSCANA!
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At the time of this post, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
- 2 tbsp of olive oil
- 1/4 stick (2 tbsp) of salted butter
- 3 large shallots, diced
- 2 lbs of Italian Sausage (sweet, hot or mixed), casing removed
- 1 tbsp of crushed garlic
- 1 cup of sherry wine or a dry white wine (like a Sauvignon Blanc)
- 5 cups of garlic or chicken broth
- 1 tsp of Italian seasoning
- 1 tsp of oregano
- 1 tsp of garlic powder
- 1 tsp of seasoned salt
- 1 tsp of black pepper
- 1.5 lbs of baby red (or white) potatoes, sliced into quarters with the skin still on
- 5-8 oz of baby spinach
- 5.2 oz of Boursin (any flavor and can be found in the deli/fancy cheese section of most markets and Costco) or 5 oz of a brick of cream cheese
- 1 cup of heavy cream or half & half
- Crusty Italian or French bread, to dip in the soup
- Add the olive oil and butter to the Instant Pot or Ninja Foodi. Hit “Sauté” and adjust so it’s on the “More” or “High” setting (hit “Start” after if using the Ninja Foodi). Once the butter’s melted, add in the shallots and sauté for 3-5 minutes until lightly browned
- Next, add the sausage and break it down with a wooden spatula/mixing spoon until crumbled (like a ground beef) and sauté (stir & set) for another 3-5 minutes. Add the garlic about 1 minute after the sausage is cooking and stir it in
- Pour in the sherry and let simmer for 3 minutes and follow with the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir well
- Lastly, add in the potatoes, top with spinach and DO NOT STIR (leave the spinach right on top as it will cook down into nothing). Secure the pressure cooking lid, hit “Keep Warm/Cancel” or “Stop” and hit “Pressure Cook” or “Manual” high pressure for 10 minutes (it will take a solid 10 minutes or so to come to pressure due to the amount of volume in the pot). Quick release when done
- Stir in the Boursin (or cream cheese) until melded and then add the heavy cream or half & half
- Ladle into bowls and serve with some crusty Italian or French bread
While I think it adds incredibly deep & rich flavor to the soup, you can feel free to skim off some of the excess oil from the sausage before serving. But I leave it just as is!
You can absolutely sub any kind of sausage for this, but sweet and/or hot Italian sausage is suggested.
You can refrigerate or freeze any leftovers in containers. It will create a hardened top layer in the container once refrigerated due to the oil which is normal, but it will meld beautifully once reheated.