Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a comforting bowl packed with savory Italian sausage, tender potatoes, creamy white beans, and sun-dried tomatoes, all simmered in a rich broth. A finishing swirl of pesto adds a fresh, flavorful twist that makes this soup truly special and perfect for cozy meals.

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 olive oil until hot. Add the ground Italian sausage, season with salt, pepper, and smoked paprika (if using). Cook and crumble the sausage until well browned. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate. Blot excess grease and set aside. Leave about 1 tablespoon of grease in the pot; add more oil if needed or drain excess.
2. Step 2: Keep the pot over medium-high heat. Add diced onion and garlic. Sauté, stirring occasionally and scraping browned bits from the bottom, for 3–5 minutes until softened. Stir in flour and cook constantly for 1 minute to cook out the raw taste.
3. Step 3: Gradually pour in 1 cup of chicken broth while stirring and scraping the bottom to prevent lumps. Then add the remaining 4 cups of broth gradually, stirring well. Bring the mixture to a boil.
4. Step 4: Add the diced gold potatoes and stir. Reduce heat to a simmer and cover with a lid. Cook for about 15 minutes or until potatoes are mostly tender.
5. Step 5: Remove the lid and stir in the rinsed beans and sun-dried tomatoes. Simmer uncovered for another 5 minutes until potatoes are fully tender.
6. Step 6: Lower the heat to low and stir in the half-and-half. Heat through until the soup is nicely thickened. Return the cooked sausage to the pot and stir to combine.
7. Step 7: Ladle the soup into bowls and add a generous scoop of basil pesto to each. Stir gently to combine. If you prefer no pesto, add additional seasoning or a sprinkle of Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Serve warm.

Tips & Variations

• Use gold potatoes with thin skins so peeling isn’t necessary, saving prep time.
• Choose sausage heat level to suit your taste; hot sausage adds a nice kick.
• If half-and-half isn’t available, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• Try herb-packed sun-dried tomatoes for an extra depth of flavor.
• A swirl of pesto is key—store-bought Rana® basil pesto is a favorite choice.

Storage

Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for 3–4 days. For longer storage, freeze in sealed containers for up to 2–3 months. To reheat, thaw if frozen and warm slowly on the stove to prevent curdling and maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can omit the sausage and use vegetable broth instead of chicken broth. Adding extra beans and vegetables will help keep it hearty and flavorful.

Can I use other types of potatoes?

Yes, but if you use potatoes with thicker skins, peel them first. Russet or Yukon Gold work well, but cooking times may vary slightly depending on the type and size of potato pieces.

Tuscan Sausage and Potato Soup Recipe

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★★★★★

4.7 from 109 reviews

Tuscan Sausage and Potato Soup is a hearty and comforting soup packed with savory Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes in a rich chicken broth base, finished with a swirl of basil pesto for an added burst of flavor. This easy-to-make soup offers unique and familiar flavors perfect for cozy meals and gatherings.

• 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

Main 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, unpeeled
• 1 (15.5-ounce) can navy or cannellini beans, drained and rinsed
• 1/2 cup sun-dried tomatoes, finely diced, plus more for garnish
• 2 cups half-and-half
• Basil pesto or Parmesan cheese, for serving

Instructions

1. Cook Sausage: Heat olive oil in a large pot over medium-high heat. Add the ground Italian sausage, season with salt, pepper, and smoked paprika. Cook, breaking the sausage apart, until browned and cooked through. Transfer the sausage to a paper-towel-lined plate using a slotted spoon, blotting off excess grease. Leave about 1 tablespoon of grease in the pot, adding olive oil if necessary or draining excess if too much remains. Do not wipe the pot clean.
2. Sauté Vegetables: With the pot still on medium-high heat, add the diced onion and minced garlic. Sauté for 3-5 minutes until the onion softens and browned bits are scraped off the bottom of the pot.
3. Thicken Soup Base: Stir the flour into the onion and garlic mixture and cook for 1 minute, stirring constantly. Gradually add 1 cup of chicken broth, scraping the bottom of the pot, and stirring until the mixture thickens. Then add the remaining 4 cups of broth gradually, continuing to stir and scrape the bottom of the pot.
4. Cook Potatoes: Bring the soup to a boil. Add the diced baby gold potatoes and stir. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until the potatoes are mostly tender.
5. Add Beans and Tomatoes: Remove the lid, then add the rinsed white beans and diced sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes or until potatoes are fully tender.
6. Add Dairy and Sausage: Reduce the heat to low and stir in the half-and-half. Heat through while stirring until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine.
7. Serve: Ladle the soup into bowls and add a generous swirl of basil pesto on top. Mix gently before eating. Garnish with extra sun-dried tomatoes if desired. Optionally, serve with Parmesan cheese if not using pesto.

Notes

• Golden potatoes have thin skins and do not need peeling, saving prep time; peel other potato varieties before dicing.
• For best flavor, use sun-dried tomatoes packed in herbs and finely chop them for even flavor distribution.
• If half-and-half is unavailable, substitute with 1 cup whole milk plus 1 cup heavy cream.
• A swirl of pesto is the signature flavor boost; store-bought Rana® basil pesto is recommended.
• Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
• To reheat, thaw frozen soup and heat slowly on the stovetop to avoid curdling.

Keywords: Tuscan sausage soup, potato soup, Italian sausage soup, creamy soup, white bean soup, sun-dried tomato soup, comfort food, easy soup recipe