Introduction

Tuscan Sausage and Potato Soup is a hearty, flavor-packed dish featuring savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes in a rich broth. Finished with a swirl of pesto, this cozy soup offers a unique twist on classic comfort food.

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

Instructions

Step 1: In a large pot over medium-high heat, heat olive oil. Add the ground Italian sausage, season with salt, pepper, and smoked paprika if using. Cook and crumble the sausage until well browned. Transfer cooked sausage to a paper-towel-lined plate to drain excess grease, leaving about 1 tablespoon grease in the pot. If necessary, add oil to maintain this amount. Do not wipe out the pot.
Step 2: Keep the pot on medium-high heat and add diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits from the bottom, for 3 to 5 minutes until the onion is soft.
Step 3: Stir in the flour and cook, stirring constantly, for 1 minute. Gradually add 1 cup of chicken broth, stirring and scraping the pot bottom until the mixture thickens.
Step 4: Slowly add the remaining 4 cups of broth while stirring. Bring the soup to a boil.
Step 5: Once boiling, add the diced gold potatoes. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes until potatoes are mostly tender.
Step 6: Remove the lid, stir in the rinsed white beans and sun-dried tomatoes. Simmer uncovered for an additional 5 minutes until potatoes are fully tender.
Step 7: Lower heat to low, then mix in the half-and-half. Stir and heat through until the soup thickens slightly.
Step 8: Return the cooked sausage to the pot and stir to combine evenly.
Step 9: Ladle the soup into bowls. Add a generous swirl of basil pesto to each bowl and gently stir. Garnish with extra sun-dried tomatoes or Parmesan cheese if desired. Serve warm and enjoy!

Tips & Variations

Use golden potatoes with thin skins to save time by skipping peeling.
If sun-dried tomatoes packed in herbs are available, use them for extra flavor.
Half-and-half can be substituted with 1 cup whole milk plus 1 cup heavy cream if needed.
A swirl of pesto is essential for the best flavor; store-bought Rana® basil pesto is highly recommended.
Customize by choosing mild or hot sausage depending on your spice preference, or omit beans if preferred.

Storage

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for 3 to 4 days. To freeze, use sealed containers and keep for up to 2 to 3 months. When reheating, thaw if frozen and warm slowly on the stove to prevent curdling due to 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 Italian sausage with any ground sausage of your choice, such as turkey sausage or spicy chorizo, but flavor and spice levels will vary.

Do I have to use pesto?

Pesto adds a signature fresh and herbaceous flavor, but if you don’t have it, adding extra seasoning and a sprinkle of Parmesan cheese is a great alternative to finish the soup.

Tuscan Sausage and Potato Soup Recipe

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4.5 from 87 reviews

Tuscan Sausage and Potato Soup is a rich and comforting dish featuring savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes simmered in a flavorful chicken broth. Finished with a swirl of basil pesto, this soup combines familiar ingredients with an exciting pop of flavor, making it perfect for cozy meals or crowd-pleasing 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

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 (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)

Legumes and Dairy

1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
2 cups half-and-half

Seasonings and Others

1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika (optional)
2 tablespoons flour
5 cups chicken broth
Basil pesto or Parmesan cheese, for serving

Instructions

Cook the sausage: Heat olive oil in a large pot over medium-high heat. 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 and blot excess grease. Retain about 1 tablespoon of grease in the pot by draining excess if necessary. Do not wipe out the pot.
Sauté onion and garlic: With the pot still over medium-high heat, add the finely diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits from the pot bottom, for 3 to 5 minutes until the onion is softened.
Thicken the base: Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste. Gradually pour in 1 cup of chicken broth while stirring continuously, scraping the bottom of the pot until the mixture thickens.
Add broth and potatoes: Gradually add the remaining 4 cups of chicken broth, stirring well. Bring the mixture to a boil, then add the diced gold potatoes. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until the potatoes are mostly tender.
Incorporate beans and sun-dried tomatoes: Remove the lid and stir in the rinsed white beans and finely diced sun-dried tomatoes. Simmer uncovered for another 5 minutes or until the potatoes are fully tender.
Add half-and-half and return sausage: Reduce heat to low. Stir in the half-and-half and heat through until the soup thickens slightly. Return the browned sausage to the pot and stir to combine evenly.
Serve with pesto: Ladle the soup into bowls and add a generous swirl of basil pesto on top. Stir gently through the soup to infuse it with fresh herb flavor. Garnish with extra sun-dried tomatoes or Parmesan cheese if desired. Enjoy warm.

Notes

Golden potatoes have thin skins, so there is no need to peel them, which saves prep time. If you use other potato varieties, peel them first.
For best flavor, use sun-dried tomatoes packed in herbs and chop them finely for better flavor distribution in the soup.
If half-and-half is unavailable, substitute with 1 cup whole milk mixed with 1 cup heavy cream to achieve similar creaminess.
The swirl of pesto is a key flavor enhancer. If using store-bought pesto, Rana® basil pesto is recommended for its balanced taste.
Store leftover soup in an airtight container in the fridge for 3–4 days or freeze for 2–3 months. When reheating, thaw if frozen and warm gently on the stove to avoid curdling.

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