Introduction

Tuscan Sausage and Potato Soup is a comforting and flavorful dish packed with savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes in a rich broth. Finished with a swirl of basil pesto, this soup offers a unique twist on classic flavors that’s perfect for any cozy meal.

Tuscan Sausage and Potato Soup Recipe - Recipe Image

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 (plus more for garnish)
2 cups half-and-half
Basil pesto or Parmesan cheese, for serving

Instructions

Step 1: In a large pot over medium-high heat, drizzle in olive oil. Add the sausage, season with salt, pepper, and smoked paprika. Cook and crumble the sausage until well browned. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate. Leave about 1 tablespoon of grease in the pot; if there is less, add a bit more oil; if more, drain the excess. Do not wipe out the pot.
Step 2: Add the diced onion and minced garlic to the pot. Sauté, stirring occasionally and scraping up browned bits, for 3–5 minutes until the onion is soft. Stir in the flour and cook, stirring constantly, for 1 minute.
Step 3: Gradually pour in 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 while continuing to stir and scrape the bottom.
Step 4: Bring the soup to a boil. Add the diced potatoes, stir, then reduce the heat to a simmer. Cover with a lid and cook until the potatoes are mostly tender, about 15 minutes.
Step 5: Remove the lid, add the rinsed beans and sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes until the potatoes are fully tender.
Step 6: 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.
Step 7: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir it through. Garnish with extra sun-dried tomatoes if desired. Serve warm and enjoy!

Tips & Variations

Use gold potatoes with their thin skin to save time; peel other varieties before dicing.
If you can’t find half-and-half, combine 1 cup whole milk with 1 cup heavy cream as a substitute.
For a spicy kick, choose hot Italian sausage instead of mild.
A swirl of pesto adds a fresh burst of flavor—Rana® basil pesto is a great store-bought option.
Leave out the beans if you prefer a bean-free version; the soup remains deliciously hearty.

Storage

Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the soup in sealed containers for 2 to 3 months. When reheating, thaw if frozen and warm slowly on the stove to prevent curdling.

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 quality Italian sausage, mild or spicy, depending on your preference. You could also substitute with other sausage varieties like chorizo, but the flavor will vary.

Do I have to use pesto in the soup?

Pesto adds a wonderful fresh flavor and creaminess, but if you don’t have it, you can omit it. Consider adding extra seasoning or a sprinkle of Parmesan cheese to boost flavor.

Tuscan Sausage and Potato Soup Recipe

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★★★★★

4.6 from 70 reviews

Tuscan Sausage and Potato Soup is a rich and comforting bowl combining savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes in a flavorful broth, finished with a distinctive swirl of basil pesto for a pop of fresh herbaceous flavor. This easy-to-make soup is perfect for cozy meals and is highly customizable to your taste.

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

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 beans or cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, finely diced, plus extra for garnish
2 cups half-and-half
Basil pesto or Parmesan cheese, for serving

Instructions

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, crumbling and browning the sausage until fully cooked and caramelized. Use a slotted spoon to remove the sausage from the pot onto a paper towel-lined plate to drain. Leave about 1 tablespoon of grease in the pot; add more oil if necessary or drain excess grease if too much remains. Do not wipe out the pot.
Sauté onion and garlic: Keeping the pot on medium-high heat, add the diced onion and minced garlic to the sausage drippings. Sauté, stirring occasionally and scraping browned bits from the bottom, for 3 to 5 minutes until softened and fragrant.
Thicken with flour: Sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste and create a roux. Gradually add 1 cup of the chicken broth, stirring and scraping the bottom of the pot until the mixture thickens.
Add remaining broth and potatoes: Slowly stir in the remaining 4 cups of chicken broth while scraping the bottom of the pot to incorporate all the browned bits. Bring the soup to a boil. Add the diced gold potatoes, stir to combine, then reduce heat to a simmer. Cover with the lid and cook until potatoes are mostly tender, about 15 minutes.
Add beans and sun-dried tomatoes: Remove the lid, add the rinsed white beans and chopped sun-dried tomatoes, stir well, and simmer uncovered for another 5 minutes or until the potatoes are fully tender.
Finish with half-and-half and sausage: Lower the heat to low, stir in the half-and-half and heat through until the soup thickens slightly. Return the cooked sausage to the pot, stirring to combine and heat through.
Serve: Ladle the soup into bowls and add a generous swirl of basil pesto to each. If you skip pesto, season more as needed and sprinkle with Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Enjoy warm.

Notes

Golden potatoes have thin skin, so no need to peel—saving prep time; peel other potato varieties if using.
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.
Store any leftovers cooled in airtight containers in the refrigerator for 3–4 days or freeze for 2–3 months.
To reheat, thaw frozen soup first, then warm gently on the stove to avoid curdling from rapid temperature changes.
A swirl of high-quality basil pesto (such as Rana® brand) adds an essential flavor boost to this dish.

Keywords: Tuscan sausage soup, potato soup, Italian sausage soup, white bean soup, pesto soup, comfort food, fall soup, easy dinner