Introduction

Tuscan Sausage and Potato Soup is a comforting, flavor-packed dish featuring savory Italian sausage, tender potatoes, creamy white beans, and sun-dried tomatoes simmered in a rich broth. A vibrant swirl of pesto on top adds a unique and fresh twist that elevates this hearty soup to the next level.

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

Instructions

Step 1: In a large pot over medium-high heat, drizzle in olive oil. Once hot, add the sausage and season with salt, pepper, and smoked paprika if using. Cook and crumble the sausage until well browned. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate; blot thoroughly and set aside. Leave about 1 tablespoon of grease in the pot, adding or draining oil as needed.
Step 2: Keep the pot over medium-high heat and add diced onion and garlic. Sauté, stirring occasionally and scraping up browned bits, for 3–5 minutes until softened. Stir in flour and cook constantly for 1 minute.
Step 3: Gradually add 1 cup of chicken broth while stirring and scraping the bottom of the pot to prevent lumps and to thicken the mixture. Then gradually add the remaining 4 cups of broth, stirring well.
Step 4: Bring the soup to a boil. Add the diced potatoes and stir. Reduce heat to a simmer, cover with a lid, and cook until potatoes are mostly tender, about 15 minutes.
Step 5: Remove the lid, add the rinsed beans and sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes, until the potatoes are fully tender.
Step 6: Reduce heat to low. Stir in the half-and-half and heat through until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine.
Step 7: Ladle the soup into bowls and add a generous scoop of basil pesto to each. Gently stir the pesto through the soup. Garnish with extra sun-dried tomatoes if desired, and serve warm.

Tips & Variations

Use golden potatoes unpeeled for convenience—they have thin skins that soften during cooking.
For a dairy substitute, mix 1 cup whole milk with 1 cup heavy cream instead of half-and-half.
Add extra heat by choosing hot Italian sausage or including a pinch of red pepper flakes.
If you don’t have pesto, garnish with grated Parmesan and adjust seasoning with salt and pepper to taste.
Sun-dried tomatoes packed in herbs add extra flavor complexity if available.

Storage

Let the soup cool before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, freeze in sealed containers and keep for 2-3 months. To reheat, thaw if frozen and warm gently on the stove to avoid curdling from sudden temperature changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can omit the sausage and use vegetable broth instead of chicken broth. Adding extra beans or vegetables like zucchini and kale can boost heartiness.

Can I prepare this soup in advance?

Yes! This soup actually benefits from sitting as the flavors meld. Store it refrigerated and reheat gently before serving, adding fresh pesto just before serving for the best flavor.

Tuscan Sausage and Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 65 reviews

Tuscan Sausage and Potato Soup is a hearty and flavorful soup featuring savory Italian sausage, tender golden potatoes, creamy white beans, and sun-dried tomatoes simmered in a rich chicken broth. Finished with a swirl of pesto, this soup offers a unique twist on classic comfort food that’s easy to prepare, customizable, and perfect for gatherings or cozy meals.

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 (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

Pantry Staples

1/2 teaspoon salt
1/2 teaspoon black 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 Garnishes

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, heat olive oil until hot. Add 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 to drain excess grease and set aside. Leave about 1 tablespoon of grease in the pot; add more oil if needed or drain excess if there is too much. Do not wipe out the pot.
Sauté vegetables: Keep the pot on medium-high heat. Add diced onions and minced garlic to the pot and sauté, stirring occasionally and scraping up browned bits from the sausage, for 3 to 5 minutes until the onions are soft and translucent.
Thicken with flour: Stir in the flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually pour in 1 cup of chicken broth, scraping the bottom of the pot to loosen any browned bits and stir until the mixture thickens. Then gradually add the remaining 4 cups of broth while stirring continuously.
Add potatoes and simmer: Bring the soup to a boil. Add the diced baby gold potatoes and stir well. Reduce the heat to a simmer, cover the pot with a lid, and cook until the potatoes are mostly tender, about 15 minutes.
Add beans and sun-dried tomatoes: Remove the lid. Stir in the drained white beans and finely diced sun-dried tomatoes. Simmer uncovered for another 5 minutes until the potatoes are fully tender.
Incorporate half-and-half and return sausage: Lower the heat to low and stir in the half-and-half. Heat through gently until slightly thickened. Return the cooked sausage to the pot and stir to combine.
Serve with pesto: Ladle the soup into bowls. Add a generous scoop of basil pesto to each serving and gently stir through. If not using pesto, adjust seasoning and consider adding Parmesan cheese for extra flavor. Garnish with additional sun-dried tomatoes if desired. Enjoy warm.

Notes

Golden potatoes have thin skins, so peeling is unnecessary, which saves time. If using a different potato type, peel them before dicing.
For best flavor, use sun-dried tomatoes packed with herbs and finely chop them to spread their flavor evenly throughout the soup.
Half-and-half is a dairy product combining milk and cream; if unavailable, substitute with 1 cup whole milk and 1 cup heavy cream.
A swirl of pesto is the standout flavor feature of this soup. Store-bought pesto brands like Rana® basil pesto are recommended for convenience and taste.
Store leftovers in airtight containers in the fridge for 3-4 days or freeze for 2-3 months. Reheat gently on the stove after thawing to prevent curdling.

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