Italian Sausage and Potato Soup
A creamy, flavorful soup. A lightened up version of Olive Garden's Zuppa Toscana!
Servings servings
Equipment
Ingredients
- 20 ounce lean Italian turkey or chicken sausage
- ½ + teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 onion, large diced
- 5-6 cloves garlic minced or pressed
- 8 cups chicken broth 2 boxes
- 1 ½ pounds red potatoes diced
- 1 teaspoon Italian seasoning
- 2 cups milk low-fat
- 3 ounces cream cheese light
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- ½ teaspoon kosher salt
- 3 cups baby spinach chopped
Instructions
- Remove the sausage from casings and crumble it into a large soup pot. Begin cooking it over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if necessary.
- Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.
- While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth.
- Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding). When the potatoes are cooked, add the thickened milk mixture and chopped spinach.
- Season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese.
Notes
Nutrition
Calories: 259kcal, Carbohydrates: 23g, Protein: 24g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 64mg, Sodium: 1163mg, Potassium: 859mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1456IU, Vitamin C: 12mg, Calcium: 134mg, Iron: 2mg
Calories: 259kcal
Cost: $8
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