Tuscan Sausage and Potato Soup Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
