Tuscan Sausage and Potato Soup Recipe
Tuscan Sausage and Potato Soup is a comforting and flavorful dish featuring savory Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes simmered in a rich chicken broth. Finished with a swirl of aromatic basil pesto, this soup offers a unique twist on classic flavors, making it perfect for cozy meals or entertaining guests.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: 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 (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 black pepper
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons flour
Liquids
- 5 cups chicken broth
- 2 cups half-and-half
Beans and Garnishes
- 1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
- 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 in the ground Italian sausage. Season with salt, pepper, and smoked paprika (if using). Cook the sausage, crumbling and stirring often, until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate to drain excess grease and set aside. Leave about 1 tablespoon of grease in the pot; if there is less, add more oil, or drain excess if there is more. Do not wipe out the pot.
- Sauté onion and garlic: Keeping the pot on medium-high heat, add the finely diced onion and minced garlic to the remaining grease. Sauté, stirring occasionally and scraping up browned bits from the bottom of the pot, for 3 to 5 minutes or until the onions are soft and translucent.
- Thicken with flour: Sprinkle in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste and create a roux that will thicken the soup.
- Add broth and potatoes: Gradually pour in 1 cup of the chicken broth while stirring and scraping the bottom of the pot to mix the roux and prevent lumps. Once thickened, gradually add the remaining 4 cups of chicken broth, continuing to stir. Bring the mixture to a boil. After it boils, add the diced baby gold potatoes and stir well.
- Simmer for potato tenderness: Reduce the heat to a simmer and cover the pot with a lid. Cook for about 15 minutes, or until the potatoes are mostly tender when pierced with a fork.
- Add beans and sun-dried tomatoes: Remove the lid and stir in the drained and rinsed white beans along with the finely diced sun-dried tomatoes. Simmer uncovered for an additional 5 minutes, or until the potatoes are fully tender.
- Incorporate half-and-half and sausage: Lower the heat to low and stir in the half-and-half. Heat gently until the soup is nicely thickened and heated through without boiling. Return the cooked sausage to the pot and stir to combine evenly.
- Serve with pesto: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir through for a burst of fresh, herbaceous flavor. If pesto is not used, consider additional seasoning or Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Enjoy warm!
Notes
- Golden potatoes have thin skin, so peeling is not necessary, saving prep time. If you use a different variety of potatoes, peeling is recommended.
- If possible, use sun-dried tomatoes packed in herbs for enhanced flavor. Finely chop them to spread flavor evenly throughout the soup.
- Half-and-half is a dairy product that provides creamy texture without heaviness. If unavailable, substitute with 1 cup whole milk plus 1 cup heavy cream.
- A swirl of basil pesto is the standout flavor addition. Rana® basil pesto is recommended for store-bought options.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freeze in sealed containers for 2 to 3 months.
- To reheat frozen soup, thaw first and heat slowly on the stove to prevent curdling due to abrupt temperature changes.
Keywords: Tuscan sausage soup, potato soup, Italian sausage, white bean soup, sun-dried tomatoes, pesto soup, comforting soup, easy stovetop soup
