Tuscan Sausage and Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- Thicken with flour: Sprinkle in the flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
- 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.
- 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.
- 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.
- 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
