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, creamy white beans, and sun-dried tomatoes. Finished with a swirl of aromatic basil pesto, this soup is perfect for a cozy meal any day of the week.

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 beans 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 Italian sausage, season with salt, pepper, and smoked paprika. Cook and crumble the sausage until well browned. Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined plate. Blot any excess grease and set aside. Leave about 1 tablespoon of grease in the pot—or add a bit of oil if there’s less; discard excess grease if there’s more.
2. Step 2: Keeping the pot on medium-high heat, add the diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits, until the onion is soft (3–5 minutes). Stir in the flour and cook for 1 minute, stirring constantly.
3. Step 3: Gradually pour in 1 cup of chicken broth while stirring and scraping the bottom of the pot until the mixture thickens. Then slowly add the remaining 4 cups of broth, continuing to stir.
4. Step 4: Bring the soup to a boil. Add the diced potatoes and stir. Lower the heat to a simmer, cover the pot, and cook until the potatoes are mostly tender, about 15 minutes.
5. Step 5: Remove the lid. Stir in the rinsed beans and chopped sun-dried tomatoes. Simmer uncovered for another 5 minutes, or until the potatoes are fully tender.
6. Step 6: Reduce the heat to low. Stir in the half-and-half and heat through until the soup is nicely thickened. Return the browned sausage to the pot and combine well.
7. Step 7: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir it through. If not using pesto, you may want to add extra seasoning or some Parmesan cheese. Garnish with additional sun-dried tomatoes if desired. Serve warm and enjoy!

Tips & Variations

• Use hot Italian sausage if you prefer a spicy kick.
• You can omit the beans if you’re not a fan or swap them for cannellini beans for a creamier texture.
• Gold potatoes don’t require peeling due to their thin skin, which saves prep time.
• If you don’t have half-and-half, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• A swirl of quality basil pesto, such as Rana® brand, adds a burst of fresh flavor to the soup.

Storage

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for 3-4 days. For longer storage, freeze the soup in sealed containers for up to 2-3 months. To reheat, thaw if frozen, then warm gently on the stove over low heat to avoid curdling from abrupt temperature changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, you can use any Italian sausage you prefer, mild or hot. For a leaner option, turkey sausage works well too, though it may alter the flavor slightly.

Do I have to peel the potatoes?

No, gold potatoes have thin skins that become tender when cooked, so peeling is not necessary. If you use a different potato variety, it’s best to peel them before adding to the soup.

Tuscan Sausage and Potato Soup Recipe

Print Recipe

★★★★★

5 from 136 reviews

Tuscan Sausage and Potato Soup is a comforting and flavorful dish featuring savory Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes simmered in a rich chicken broth. Finished with a swirl of aromatic basil pesto, this soup offers a unique twist on classic flavors, making it perfect for cozy meals or entertaining guests.

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

Ingredients

Scale 1x2x3x

Meat and Oils

• 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 black pepper
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons flour

Liquids

• 5 cups chicken broth
• 2 cups half-and-half

Beans and Garnishes

• 1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
• 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 in the ground Italian sausage. Season with salt, pepper, and smoked paprika (if using). Cook the sausage, crumbling and stirring often, until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate to drain excess grease and set aside. Leave about 1 tablespoon of grease in the pot; if there is less, add more oil, or drain excess if there is more. Do not wipe out the pot.
2. Sauté onion and garlic: Keeping the pot on medium-high heat, add the finely diced onion and minced garlic to the remaining grease. Sauté, stirring occasionally and scraping up browned bits from the bottom of the pot, for 3 to 5 minutes or until the onions are soft and translucent.
3. Thicken with flour: Sprinkle in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste and create a roux that will thicken the soup.
4. Add broth and potatoes: Gradually pour in 1 cup of the chicken broth while stirring and scraping the bottom of the pot to mix the roux and prevent lumps. Once thickened, gradually add the remaining 4 cups of chicken broth, continuing to stir. Bring the mixture to a boil. After it boils, add the diced baby gold potatoes and stir well.
5. Simmer for potato tenderness: Reduce the heat to a simmer and cover the pot with a lid. Cook for about 15 minutes, or until the potatoes are mostly tender when pierced with a fork.
6. Add beans and sun-dried tomatoes: Remove the lid and stir in the drained and rinsed white beans along with the finely diced sun-dried tomatoes. Simmer uncovered for an additional 5 minutes, or until the potatoes are fully tender.
7. Incorporate half-and-half and sausage: Lower the heat to low and stir in the half-and-half. Heat gently until the soup is nicely thickened and heated through without boiling. Return the cooked sausage to the pot and stir to combine evenly.
8. Serve with pesto: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir through for a burst of fresh, herbaceous flavor. If pesto is not used, consider additional seasoning or Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Enjoy warm!

Notes

• Golden potatoes have thin skin, so peeling is not necessary, saving prep time. If you use a different variety of potatoes, peeling is recommended.
• If possible, use sun-dried tomatoes packed in herbs for enhanced flavor. Finely chop them to spread flavor evenly throughout the soup.
• Half-and-half is a dairy product that provides creamy texture without heaviness. If unavailable, substitute with 1 cup whole milk plus 1 cup heavy cream.
• A swirl of basil pesto is the standout flavor addition. Rana® basil pesto is recommended for store-bought options.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freeze in sealed containers for 2 to 3 months.
• To reheat frozen soup, thaw first and heat slowly on the stove to prevent curdling due to abrupt temperature changes.

Keywords: Tuscan sausage soup, potato soup, Italian sausage, white bean soup, sun-dried tomatoes, pesto soup, comforting soup, easy stovetop soup