Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a hearty and flavorful bowl packed with savory Italian sausage, tender potatoes, creamy white beans, and sun-dried tomatoes. A rich broth finished with a swirl of basil pesto makes this soup a comforting and satisfying meal perfect for any season.

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

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add the sausage, season with salt, pepper, and smoked paprika if using. Cook and crumble the sausage until well browned. Remove with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of grease in the pot, adding oil if necessary.
2. Step 2: In the same pot, add the diced onion and minced garlic. Sauté for 3 to 5 minutes until soft, stirring occasionally and scraping browned bits from the bottom. Stir in the flour and cook constantly for 1 minute.
3. Step 3: Gradually stir in 1 cup of chicken broth, scraping the pot bottom to combine and thicken. Then slowly add the remaining 4 cups of broth, continuing to stir. Bring the mixture to a boil.
4. Step 4: Add the diced potatoes and stir. Reduce heat to a simmer and cover. Cook for about 15 minutes until the potatoes are nearly tender.
5. Step 5: Remove the lid, add the rinsed white beans and chopped sun-dried tomatoes. Simmer uncovered for another 5 minutes, or until the potatoes are fully tender.
6. Step 6: Lower the heat and stir in the half-and-half. Heat gently until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine.
7. Step 7: Ladle the soup into bowls and add a spoonful of basil pesto on top. Stir gently to mix the pesto through the soup. Garnish with extra sun-dried tomatoes if desired, and serve.

Tips & Variations

• Use hot Italian sausage for a spicy kick or mild for a more subtle flavor.
• Golden potatoes have thin skins that don’t require peeling, saving prep time.
• If you can’t find half-and-half, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
• A swirl of quality basil pesto is the secret flavor enhancer. Store-bought pesto like Rana® works great.
• Feel free to leave out the beans for a lighter soup or add different vegetables according to preference.

Storage

Allow the soup to cool before transferring to an airtight container. Store in the refrigerator for 3 to 4 days. For longer storage, freeze in sealed containers for up to 2 to 3 months. When reheating, thaw if frozen and warm gently on the stove to prevent curdling. Avoid abrupt temperature changes when reheating cream-based soups.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can substitute the Italian sausage with plant-based sausage or omit it altogether. Using vegetable broth instead of chicken broth will help keep the soup vegetarian.

What can I serve alongside this soup?

This soup pairs wonderfully with crusty bread, dinner rolls, Italian salad, roasted vegetables, or bruschetta for a complete meal.

Tuscan Sausage and Potato Soup Recipe

Print Recipe

★★★★★

5 from 142 reviews

Tuscan Sausage and Potato Soup is a comforting and flavor-packed soup featuring savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes in a rich chicken broth, finished with a vibrant swirl of basil pesto. It’s a cozy and flexible meal perfect for gatherings or a hearty family dinner.

• Author: Dana
• 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

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 white flour
• 5 cups chicken broth
• 4 cups baby gold potatoes, diced, unpeeled
• 1 (15.5-ounce) can navy beans 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. Cook the sausage: 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 it is well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate to drain excess grease. Keep about 1 tablespoon of sausage fat in the pot; add more oil if needed or drain excess as necessary, but do not wipe out the pot.
2. Sauté the aromatics: With the pot still over medium-high heat, add the diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits from the sausage, for 3 to 5 minutes until the onion softens.
3. Make the roux and add broth: Stir in the flour and cook for 1 minute, stirring constantly to cook out the raw flour taste. Gradually add 1 cup of chicken broth, stirring and scraping the bottom to release any browned bits while thickening the mixture. Then add the remaining 4 cups of broth gradually while continuing to stir. Bring the soup to a boil.
4. Cook potatoes: Once boiling, stir in the diced gold potatoes. Reduce heat to a simmer, cover the pot, and cook for about 15 minutes until the potatoes are mostly tender.
5. Add beans and sun-dried tomatoes: Remove the lid and add the rinsed white beans and sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes or until the potatoes are fully tender.
6. Add cream and return sausage: Reduce the heat to low and stir in the half-and-half. Heat gently until the soup is nicely thickened, then return the cooked sausage to the pot and stir to combine thoroughly.
7. Serve with pesto: Ladle soup into bowls and add a generous swirl of basil pesto on top. If not using pesto, adjust seasoning as needed and optionally garnish with grated Parmesan cheese and extra sun-dried tomatoes. Enjoy warm.

Notes

• Golden potatoes have thin skins, so no need to peel them; save time by leaving skins on. If using other potato varieties, peel first.
• Preferably use sun-dried tomatoes packed in herbs for extra flavor. Finely chop before adding to the soup.
• If half-and-half is unavailable, substitute with 1 cup whole milk mixed with 1 cup heavy cream.
• Adding a swirl of pesto dramatically elevates the flavor—you can use your favorite store-bought brand like Rana® basil pesto.
• Store leftover soup covered in the refrigerator for 3–4 days or freeze in airtight containers for 2–3 months.
• To reheat frozen soup, thaw completely and warm slowly on the stovetop to prevent curdling.

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