Sausage & Potato Soup {with Spinach & Bacon}
Prep time
Cook time
Total time
If you like Olive Garden's Zuppa Tuscana you'll love this variation.
Serves: 4
  • 4 slices bacon
  • 1 lb. Spinach, Fontina & Roasted Garlic Chicken Sausage or favorite
  • 4 medium new potatoes, cubed
  • 1 onion, fine diced
  • 2 garlic cloves, minced
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • 4 cups chicken broth
  • 1 cup cream
  • 3 cups fresh spinach or kale
  • salt & pepper to taste
  1. In a Dutch oven or heavy bottom pot, cook bacon until crispy. Remove to drain and pour off drippings. Add sausage links with a ½-inch of water (Our sausage were precooked, adjust cooking time as needed); cook over medium heat until water evaporates and they are heated through. Slice and reserve.
  2. Add potatoes and onion to the pan and sauté for about 5 minutes until onions begin to soften. Add minced garlic, basil, oregano and chicken broth. Simmer until potatoes are just fork tender.
  3. Stir in sausage and cream, season with salt & pepper to taste and heat through. Serve topped with crispy bacon.
Recipe by Lemony Thyme at