Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a flavorful and comforting bowl filled with savory Italian sausage, tender potatoes, white beans, and sun-dried tomatoes. A rich broth combined with a swirl of pesto makes this soup a delicious meal perfect for any cozy day.

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 garlic, finely minced (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 ground Italian sausage and season with salt, pepper, and smoked paprika if using. Cook and crumble the sausage until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate and blot to remove excess grease. Leave about 1 tablespoon of grease in the pot; add oil if needed or drain excess, but do not wipe the pot.
2. Step 2: Keep the pot on medium-high heat and add the diced onion and minced garlic. Sauté, stirring occasionally, for 3 to 5 minutes until soft and fragrant, scraping up any browned bits from the bottom.
3. Step 3: Stir in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
4. Step 4: Gradually pour in 1 cup of chicken broth while scraping the pot’s bottom and stirring to combine and thicken. Then add the remaining 4 cups of broth gradually, continuing to stir and scrape.
5. Step 5: Bring the mixture to a boil. Add the diced potatoes, stir, reduce heat to a simmer, and cover. Cook until the potatoes are mostly tender, about 15 minutes.
6. Step 6: Remove the lid and stir in the drained beans and sun-dried tomatoes. Simmer uncovered for another 5 minutes until the potatoes are fully tender.
7. Step 7: Reduce the heat to low and stir in the half-and-half. Heat through until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine.
8. Step 8: Ladle the soup into bowls. Add a generous swirl of basil pesto to each bowl, stirring gently to mix. Garnish with extra sun-dried tomatoes or Parmesan cheese if desired. Serve warm and enjoy!

Tips & Variations

• Use golden potatoes unpeeled to save time, as their skins are thin and tender.
• If you can’t find half-and-half, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• For a spicier soup, choose hot Italian sausage instead of mild.
• Sun-dried tomatoes packed with herbs add extra flavor—choose these if possible.
• A swirl of good-quality pesto, such as Rana® basil pesto, adds a delightful fresh finish.
• Omit beans if you prefer a bean-free version, and adjust seasoning accordingly.

Storage

Allow the soup to cool, then store it in an airtight container in the refrigerator for 3 to 4 days. To freeze, place in sealed containers for up to 2 to 3 months. When reheating, thaw in the refrigerator if frozen, then warm slowly on the stove to avoid curdling. Stir gently and enjoy leftovers as a cozy meal later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, but golden potatoes are preferred because their thin skin means you can leave them unpeeled, saving time. If you use other varieties, peeling them first is recommended for better texture.

Is there a vegetarian version of this soup?

You can make a vegetarian version by omitting the sausage and using vegetable broth instead of chicken broth. Adding hearty vegetables or plant-based sausage substitutes can help keep the soup satisfying.

Tuscan Sausage and Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

Tuscan Sausage and Potato Soup is a hearty and comforting dish featuring savory Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes in a rich chicken broth. Finished with a swirl of basil pesto, this flavorful soup is easy to make and perfect for gatherings or cozy family meals.

• 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 Oil

• 2 tablespoons olive oil
• 16 to 19 ounces ground Italian sausage (mild or hot)

Vegetables and Aromatics

• 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
• 1/2 cup sun-dried tomatoes, finely diced, plus more for garnish

Seasonings and Spices

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika (optional)

Liquids and Thickeners

• 2 tablespoons flour
• 5 cups chicken broth
• 1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
• 2 cups half-and-half

For Serving

• Basil pesto or Parmesan cheese (for serving)

Instructions

1. Heat oil and cook sausage: In a large pot over medium-high heat, drizzle in olive oil. Once hot, add the ground Italian sausage. Season with salt, pepper, and smoked paprika if using. Cook and crumble the sausage until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate to drain, blotting off excess grease. Leave about 1 tablespoon of sausage grease in the pot; adjust with oil if needed, but discard any excess. Do not wipe out the pot.
2. Sauté onion and garlic: Maintain the pot at medium-high heat and add the finely diced onion and minced garlic. Sauté, stirring occasionally and scraping up any browned bits, for about 3 to 5 minutes or until the onion softens.
3. Thicken with flour: Sprinkle in the flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
4. Add broth and potatoes: Gradually pour in 1 cup of the chicken broth while scraping the bottom of the pot and stirring to combine and thicken. Then gradually add the remaining 4 cups of broth, continuing to stir and scrape. Bring the mixture to a boil. Once boiling, add the diced baby gold potatoes, stir to combine, then reduce the heat to a simmer. Cover the pot with a lid and cook until the potatoes are mostly tender, about 15 minutes.
5. Add beans and sun-dried tomatoes: Remove the lid, then stir in the rinsed white beans and finely chopped sun-dried tomatoes. Simmer uncovered for another 5 minutes or until potatoes are fully tender.
6. Mix in half-and-half and return sausage: Lower the heat to low, stir in the half-and-half, and heat through until the soup thickens slightly. Return the drained cooked sausage to the pot and stir to combine well.
7. Serve with pesto: Ladle the soup into bowls and add a generous scoop of basil pesto to each bowl. Gently stir the pesto through the soup for a burst of fresh flavor. Optionally garnish with additional sun-dried tomatoes or Parmesan cheese if not using pesto. Enjoy immediately.

Notes

• Golden potatoes have thin skins and don’t need peeling, saving prep time. If using other potato varieties, peel before dicing.
• For best flavor, use sun-dried tomatoes packed in herbs and chop finely to distribute flavor.
• If half-and-half is unavailable, mix 1 cup whole milk with 1 cup heavy cream as a substitute for creaminess.
• A swirl of pesto adds a distinctive and fresh flavor—Rana® basil pesto is recommended for store-bought options.
• Store leftover soup in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 to 3 months.
• To reheat, thaw if frozen and warm gently on the stove to prevent curdling from abrupt temperature changes.

Keywords: Tuscan sausage soup, potato soup, Italian sausage soup, creamy sausage soup, white bean soup, sun-dried tomato soup, pesto soup