Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a hearty and comforting dish packed with savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes. Finished with a swirl of basil pesto, this soup offers a delicious twist on familiar flavors, perfect for cozy dinners or serving a crowd.

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 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 olive oil. Once hot, add the ground Italian sausage. Season with salt, pepper, and smoked paprika. Cook and crumble the sausage until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate to drain excess grease. Leave about 1 tablespoon of grease in the pot; add olive oil if needed or drain excess grease. Do not wipe out the pot.
2. Step 2: Keeping the pot over medium-high heat, add the diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits, for 3–5 minutes until the onion is soft.
3. Step 3: Stir in the flour and cook, stirring constantly, for 1 minute. Gradually add 1 cup of chicken broth, stirring and scraping the bottom of the pot until the mixture is thickened. Then gradually add the remaining 4 cups of broth, 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, or until the potatoes are mostly tender.
5. Step 5: Remove the lid. Stir in the rinsed white beans and diced sun-dried tomatoes. Simmer uncovered for another 5 minutes, or until the potatoes are fully tender.
6. Step 6: Reduce the heat to low and mix in the half-and-half. Stir and heat through until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine.
7. Step 7: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir through. If not using pesto, adjust seasoning as needed and consider adding Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Enjoy!

Tips & Variations

• Use gold potatoes with thin skins to save time—no peeling required.
• If sun-dried tomatoes packed in herbs are available, use them for extra flavor.
• If half-and-half is unavailable, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• Add a swirl of Rana® basil pesto for a fresh and flavorful finish.
• For a spicier version, choose hot Italian sausage.
• Omit beans if you prefer a lighter texture or want to reduce sodium.

Storage

Cool the soup completely before storing 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. To reheat, thaw if frozen, then heat slowly on the stove until warmed through 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 Italian sausage you prefer, whether mild or hot. For a lower-fat option, chicken or turkey sausage can also work well.

Do I have to use pesto?

Pesto adds a fresh, vibrant flavor that complements the soup beautifully, but it’s optional. If you skip the pesto, consider adding extra seasoning or a sprinkle of Parmesan cheese to enhance the taste.

Tuscan Sausage and Potato Soup Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

Tuscan Sausage and Potato Soup is a comforting and flavorful dish featuring savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes simmered in a rich chicken broth. The soup is finished with a swirl of fresh basil pesto, adding a vibrant and unique flavor twist that elevates this hearty, easy-to-make meal perfect for chilly days or family gatherings.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 extra for garnish

Pantry Staples

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons white flour
• 5 cups chicken broth
• 1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed

Dairy and Toppings

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

Instructions

1. Heat oil and cook sausage: 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. Cook the sausage, crumbling it until well browned. Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined plate and blot excess grease. Leave about 1 tablespoon of sausage grease in the pot, adding more olive oil if necessary. Do not wipe out the pot.
2. Sauté veggies: Maintain the pot at medium-high heat and add the finely diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits, for 3 to 5 minutes until the onions are soft and translucent.
3. Thicken with flour: Stir in the flour and cook constantly for 1 minute to form a roux. Gradually add 1 cup of chicken broth while scraping the bottom of the pot and stirring well until the mixture thickens.
4. Add broth and potatoes: Slowly add the remaining 4 cups of chicken broth while stirring continuously. Bring the soup to a boil. Once boiling, add the diced baby gold potatoes and stir. Reduce the heat to a simmer, cover the pot with a lid, and cook for about 15 minutes or until the potatoes are mostly tender.
5. Add beans and tomatoes: Remove the lid and stir in the rinsed white beans and finely chopped sun-dried tomatoes. Simmer uncovered for an additional 5 minutes or until potatoes are fully tender.
6. Mix in half & half and return sausage: Reduce heat to low and pour in the half-and-half, stirring continuously. Heat through until the soup is nicely thickened. Return the cooked sausage to the pot and stir well to combine.
7. Serve with pesto: Ladle the hot soup into bowls and add a generous scoop of basil pesto on top. Gently stir the pesto into the soup. Optionally garnish with extra sun-dried tomatoes or Parmesan cheese. Enjoy warm.

Notes

• Golden potatoes have thin skins, so peeling is optional and a time-saver. If using other potato varieties, peel them first.
• Sun-dried tomatoes packed in herbs provide an extra flavor boost and should be finely chopped for even flavor distribution.
• If half-and-half is unavailable, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• A swirl of pesto is the signature flavor that elevates this soup; Rana® basil pesto is recommended for store-bought options.
• Store leftover soup in an airtight container in the fridge for 3 to 4 days or freeze for 2 to 3 months. To reheat, thaw if frozen and warm slowly on the stovetop to prevent curdling.

Keywords: Tuscan sausage soup, potato soup, Italian sausage soup, white bean soup, pesto soup, comforting soup recipe, easy soup recipe, hearty soup