Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a hearty, flavor-packed dish perfect for cozy meals. It combines savory Italian sausage, tender potatoes, creamy white beans, and sun-dried tomatoes in a rich broth, all finished with a delightful swirl of pesto. This soup is both comforting and easy to make, ideal for home cooks looking for satisfying, rustic flavors.

Ingredients

• 2 tablespoons olive oil
• 16 to 19 ounces ground Italian sausage (mild or hot)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika (optional)
• 2 cups yellow onion, finely diced (about 1 large onion)
• 1 tablespoon finely minced garlic (about 4 cloves)
• 2 tablespoons flour
• 5 cups chicken broth
• 4 cups baby gold potatoes, diced and unpeeled
• 1 (15.5-ounce) can navy or cannellini beans, drained and rinsed
• 1/2 cup sun-dried tomatoes, finely diced
• 2 cups half-and-half
• Basil pesto or Parmesan cheese, for serving

Instructions

1. Step 1: In a large pot over medium-high heat, heat the olive oil. Add the sausage, season with salt, pepper, and smoked paprika. Cook and crumble the sausage until well browned. Transfer the cooked sausage to a paper-towel-lined plate and set aside, leaving about 1 tablespoon of grease in the pot. If there is too much grease, drain the excess.
2. Step 2: Keep the pot over medium-high heat and add the diced onion and garlic. Sauté, stirring occasionally, for 3 to 5 minutes until softened and browned bits start to loosen from the pot.
3. Step 3: Stir in the flour and cook constantly for 1 minute to remove the raw taste.
4. Step 4: Gradually add 1 cup of chicken broth while scraping the bottom of the pot, stirring until the mixture thickens. Then gradually pour in the remaining 4 cups of broth, continuing to stir and scrape the pot.
5. Step 5: Bring the soup to a boil. Add the diced potatoes, reduce heat to a simmer, cover with a lid, and cook until the potatoes are mostly tender, about 15 minutes.
6. Step 6: Remove the lid and stir in the rinsed beans and sun-dried tomatoes. Simmer uncovered for another 5 minutes until potatoes are fully tender.
7. Step 7: Lower the heat to low, stir in the half-and-half, and heat through until the soup thickens slightly.
8. Step 8: Return the cooked sausage to the pot and stir to combine.
9. Step 9: Ladle the soup into bowls and add a generous swirl of basil pesto to each. Alternatively, garnish with grated Parmesan cheese and extra sun-dried tomatoes if desired. Serve warm.

Tips & Variations

• Use mild or hot Italian sausage to control the spice level according to your preference.
• If gold potatoes are not available, peel other potato varieties before dicing.
• For a lighter option, replace half-and-half with a mixture of whole milk and heavy cream.
• A swirl of basil pesto adds a pop of fresh, herbal flavor; store-bought pesto like Rana® basil pesto works great.
• Skip the beans if you prefer a simpler soup, or substitute with cannellini beans for a creamier texture.

Storage

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for 3 to 4 days. For longer storage, freeze it in sealed containers for up to 2 to 3 months. To reheat, thaw the soup if frozen, then warm slowly over the stove to avoid curdling caused by sudden temperature changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage for this soup?

Yes, you can substitute Italian sausage with other flavorful sausages such as chorizo or breakfast sausage, but keep in mind this will change the flavor profile of the soup.

Do I have to use pesto in this soup?

No, pesto is optional but highly recommended as it adds brightness and complexity. If you skip it, consider adding extra seasoning or a sprinkle of Parmesan cheese to enhance the flavor.

Tuscan Sausage and Potato Soup Recipe

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★★★★★

4.9 from 84 reviews

Tuscan Sausage and Potato Soup is a comforting and flavor-packed dish featuring savory Italian sausage, tender golden potatoes, creamy white beans, and sun-dried tomatoes in a rich broth finished with a fragrant basil pesto swirl. This unique soup combines familiar ingredients with a bright herbal punch, making it a perfect meal for cozy gatherings or easy weeknight dinners.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 2 tablespoons olive oil
• 16 to 19 ounces ground Italian sausage (mild or hot)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika (optional)

Vegetables and Beans

• 2 cups yellow onion, finely diced (about 1 large onion)
• 1 tablespoon finely minced garlic (about 4 cloves)
• 4 cups baby gold potatoes, diced, unpeeled
• 1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
• 1/2 cup sun-dried tomatoes, finely diced (plus more for garnish)

Liquids and Thickeners

• 2 tablespoons white flour
• 5 cups chicken broth
• 2 cups half-and-half

For Serving

• Basil pesto or Parmesan cheese

Instructions

1. Cook the sausage: In a large pot over medium-high heat, heat the olive oil. Add the ground Italian sausage and season with salt, pepper, and smoked paprika if using. Cook the sausage, crumbling it as it cooks, until well browned. Transfer the cooked sausage with a slotted spoon to a paper-towel-lined plate to drain excess grease. Leave about 1 tablespoon of sausage grease in the pot; if there isn’t enough, add a tablespoon of olive oil. Do not wipe out the pot.
2. Sauté onions and garlic: Keeping the pot over medium-high heat, add the diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits from the bottom, for 3 to 5 minutes or until the onions are softened and translucent.
3. Thicken the soup base: Stir in the flour and cook constantly for about 1 minute to eliminate the raw flour taste. Gradually add 1 cup of chicken broth while stirring and scraping the bottom of the pot until the mixture thickens.
4. Add remaining broth and potatoes: Slowly pour in the remaining 4 cups of chicken broth, stirring continuously. Bring the mixture to a boil, then add the diced baby gold potatoes. Reduce heat to a simmer, cover the pot, and cook until the potatoes are mostly tender, approximately 15 minutes.
5. Add beans and sun-dried tomatoes: Remove the lid, stir in the rinsed white beans and finely diced sun-dried tomatoes. Simmer uncovered for another 5 minutes or until the potatoes are fully tender.
6. Incorporate half-and-half and finish soup: Reduce heat to low, stir in the half-and-half, and heat through until slightly thickened. Return the cooked sausage to the pot and stir to combine the flavors evenly.
7. Serve with pesto: Ladle the soup into bowls and add a generous scoop of basil pesto to each. Gently stir through the pesto before serving. Garnish with extra sun-dried tomatoes or Parmesan cheese if desired. Enjoy warm.

Notes

• Golden potatoes have thin skins, so peeling is unnecessary and saves prep time. If using other potato varieties, peel before dicing.
• For best flavor, select sun-dried tomatoes packed in herbs and finely chop them for even distribution throughout the soup.
• If half-and-half is unavailable, substitute with a mixture of 1 cup whole milk and 1 cup heavy cream.
• A swirl of pesto is the standout flavor — store-bought Rana® basil pesto is recommended for convenience and great taste.
• Store leftover soup in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months. Reheat gently on the stove to prevent curdling.

Keywords: Tuscan sausage soup, potato soup, Italian sausage soup, white bean soup, sun-dried tomato soup, comforting soup, easy soup recipe, sausage and potato soup