Tuscan Sausage and Potato Soup Recipe
Tuscan Sausage and Potato Soup is a hearty and comforting soup packed with savory Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes in a rich chicken broth base, finished with a swirl of basil pesto for an added burst of flavor. This easy-to-make soup offers unique and familiar flavors perfect for cozy meals and gatherings.
- 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
Main 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, plus more for garnish
- 2 cups half-and-half
- Basil pesto or Parmesan cheese, for serving
Instructions
- Cook Sausage: Heat olive oil in a large pot over medium-high heat. Add the ground Italian sausage, season with salt, pepper, and smoked paprika. Cook, breaking the sausage apart, until browned and cooked through. Transfer the sausage to a paper-towel-lined plate using a slotted spoon, blotting off excess grease. Leave about 1 tablespoon of grease in the pot, adding olive oil if necessary or draining excess if too much remains. Do not wipe the pot clean.
- Sauté Vegetables: With the pot still on medium-high heat, add the diced onion and minced garlic. Sauté for 3-5 minutes until the onion softens and browned bits are scraped off the bottom of the pot.
- Thicken Soup Base: Stir the flour into the onion and garlic mixture and cook for 1 minute, stirring constantly. Gradually add 1 cup of chicken broth, scraping the bottom of the pot, and stirring until the mixture thickens. Then add the remaining 4 cups of broth gradually, continuing to stir and scrape the bottom of the pot.
- Cook Potatoes: Bring the soup to a boil. Add the diced baby gold potatoes and stir. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until the potatoes are mostly tender.
- Add Beans and Tomatoes: Remove the lid, then add the rinsed white beans and diced sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes or until potatoes are fully tender.
- Add Dairy and Sausage: Reduce the heat to low and stir in the half-and-half. Heat through while stirring until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine.
- Serve: Ladle the soup into bowls and add a generous swirl of basil pesto on top. Mix gently before eating. Garnish with extra sun-dried tomatoes if desired. Optionally, serve with Parmesan cheese if not using pesto.
Notes
- Golden potatoes have thin skins and do not need peeling, saving prep time; peel other potato varieties before dicing.
- For best flavor, use sun-dried tomatoes packed in herbs and finely chop them for even flavor distribution.
- If half-and-half is unavailable, substitute with 1 cup whole milk plus 1 cup heavy cream.
- A swirl of pesto is the signature flavor boost; store-bought Rana® basil pesto is recommended.
- Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- To reheat, thaw frozen soup and heat slowly on the stovetop to avoid curdling.
Keywords: Tuscan sausage soup, potato soup, Italian sausage soup, creamy soup, white bean soup, sun-dried tomato soup, comfort food, easy soup recipe
