Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a hearty and flavorful dish that combines savory Italian sausage, tender gold potatoes, creamy white beans, and tangy sun-dried tomatoes in a rich broth. Finished with a swirl of basil pesto, this soup offers a unique twist on classic comfort food that’s both satisfying and easy to prepare.

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 (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
• 2 cups half-and-half
• Basil pesto or Parmesan cheese, for serving

Instructions

1. Step 1: In a large pot over medium-high heat, drizzle in the 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. Transfer the cooked sausage to a paper-towel-lined plate to drain, leaving about 1 tablespoon of grease in the pot; add oil if needed or drain excess grease if more remains. Do not wipe out the pot.
2. Step 2: Keeping the pot on medium-high heat, add the diced onion and minced garlic. Sauté for 3 to 5 minutes, stirring occasionally and scraping the browned bits from the bottom, until the onion is soft.
3. Step 3: Stir in the flour and cook, stirring constantly, for 1 minute. Gradually pour in 1 cup of chicken broth, scraping the bottom of the pot and stirring until thickened. Then, gradually add the remaining 4 cups of broth while continuing to stir and scrape.
4. Step 4: Bring the soup to a boil. Add the diced potatoes, stir, then reduce the heat to a simmer. Cover the pot and cook for about 15 minutes, until the potatoes are mostly tender.
5. Step 5: Remove the lid and add the rinsed white beans and sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes or until the 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 drained sausage to the pot and stir to combine.
7. Step 7: Ladle the soup into bowls and add a generous swirl of basil pesto to each. Gently stir through. If not using pesto, season further if needed and sprinkle with Parmesan cheese. Garnish with additional sun-dried tomatoes if desired. Serve warm and enjoy!

Tips & Variations

• Use hot Italian sausage for a spicy kick or mild sausage for a gentler flavor.
• Golden potatoes have thin skins, so no need to peel—saving prep time.
• If sun-dried tomatoes packed in herbs are available, use them for extra flavor.
• Substitute half-and-half with 1 cup whole milk plus 1 cup heavy cream if unavailable.
• For added texture, garnish with Parmesan cheese if skipping pesto.

Storage

Allow the soup to cool completely before storing it in an airtight container. Refrigerate for 3 to 4 days. For longer storage, freeze in sealed containers for up to 2 to 3 months. When reheating, thaw if frozen, then warm slowly on the stove to prevent 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 substitute with any Italian sausage or even a sweet or spicy sausage depending on your taste preference. Just be sure to use a good-quality sausage for the best flavor.

Is it necessary to use pesto in the soup?

While pesto adds a wonderful fresh flavor and brightness to the soup, you can leave it out if you prefer. In that case, consider adding extra seasoning and a sprinkle of Parmesan cheese to enhance the taste.

Tuscan Sausage and Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

Tuscan Sausage and Potato Soup is a flavorful and comforting soup featuring savory Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes in a rich chicken broth base, finished with a luscious swirl of basil pesto for a unique twist.

• 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 Seasoning

• 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 Aromatics

• 2 cups yellow onion, finely diced (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)

Beans and Liquids

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

Optional Garnishes

• Basil pesto (recommended)
• Parmesan cheese

Instructions

1. Cook sausage: In a large pot over medium-high heat, heat olive oil. Add ground Italian sausage and season with salt, pepper, and smoked paprika. Cook, breaking up and crumbling the sausage, until well browned. Using a slotted spoon, transfer the cooked sausage onto a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon grease in the pot; add oil if needed or drain excess if too much remains.
2. Sauté aromatics: Keep the pot over medium-high heat. Add finely diced onion and minced garlic to the pot. Sauté, stirring occasionally and scraping up browned bits from the bottom, for 3–5 minutes until the onion is soft and fragrant.
3. Thicken with flour: Sprinkle the flour over the sautéed aromatics and cook, stirring constantly, for 1 minute to eliminate raw flour taste and form a base for thickening.
4. Add broth: Slowly pour in 1 cup of chicken broth while scraping the bottom of the pot to incorporate all browned bits and thicken the base. Gradually add the remaining 4 cups of broth while stirring. Bring the mixture to a boil.
5. Cook potatoes: Once boiling, add the diced baby gold potatoes to the pot. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes until the potatoes are mostly tender.
6. Add beans and sun-dried tomatoes: Remove the lid and stir in the drained white beans and finely diced sun-dried tomatoes. Simmer uncovered for another 5 minutes or until potatoes are fully tender.
7. Add creaminess and sausage: Reduce heat to low. Stir in the half-and-half and heat through gently until the soup is nicely thickened. Return the drained browned sausage to the pot and stir to combine evenly.
8. Serve: Ladle the soup into bowls. Add a generous scoop of basil pesto into each bowl and gently stir through to infuse the soup with flavor. Optionally garnish with extra sun-dried tomatoes or Parmesan cheese. Serve warm and enjoy!

Notes

• Golden potatoes have thin skin, so no need to peel, saving time. Peel other potato varieties before dicing.
• For best flavor, use sun-dried tomatoes packed in herbs and finely mince them to spread flavor throughout the soup.
• If half-and-half is unavailable, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• The swirl of basil pesto is the flavor star; store-bought Rana® basil pesto is recommended for convenience and taste.
• Store leftovers in an airtight container in the fridge for 3–4 days or freeze for 2–3 months. Reheat slowly on the stove, thawing first if frozen, to avoid curdling.

Keywords: Tuscan soup, sausage soup, potato soup, Italian sausage recipes, comforting soup, easy soup recipe, winter soup