Tuscan Sausage and Potato Soup Recipe
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.
- 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
