Tuscan Sausage and Potato Soup Recipe

Introduction

Tuscan Sausage and Potato Soup is a comforting and flavorful dish that combines savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes in a rich broth. Finished with a swirl of basil pesto, this soup offers a delightful twist on classic flavors that’s easy to prepare and perfect for chilly days.

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 garlic, finely minced (4 cloves)
• 2 tablespoons flour
• 5 cups chicken broth
• 4 cups baby gold potatoes, diced, unpeeled
• 1 (15.5-ounce) can white beans (navy or cannellini), 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: In a large pot over medium-high heat, heat the olive oil. Add the sausage, season with salt, pepper, and smoked paprika, and cook until browned, breaking it up as it cooks. Remove the sausage with a slotted spoon and place it on a paper-towel-lined plate to drain. Keep about 1 tablespoon of the grease in the pot, adding oil if needed, or drain the excess.
2. Step 2: Using the same pot, add the diced onion and garlic. Sauté, stirring occasionally, for 3-5 minutes until soft and fragrant. Stir in the flour and cook for 1 minute, stirring constantly.
3. Step 3: Gradually pour in 1 cup of the chicken broth, scraping the bottom to loosen browned bits and stir until the mixture thickens. Slowly add the remaining broth while stirring, then bring to a boil.
4. Step 4: Add the diced potatoes, reduce heat to a simmer, cover, and cook for 15 minutes until potatoes are mostly tender.
5. Step 5: Remove the lid and stir in the drained white beans and sun-dried tomatoes. Simmer uncovered for another 5 minutes or until potatoes are fully tender.
6. Step 6: Lower the heat to low and stir in the half-and-half, heating 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 generous swirl of basil pesto. If not using pesto, season additionaly and consider topping with Parmesan cheese. Garnish with extra sun-dried tomatoes if desired, then serve.

Tips & Variations

• Use gold potatoes with thin skins to avoid peeling and save prep time.
• If you can’t find half-and-half, combine 1 cup whole milk with 1 cup heavy cream as a substitute.
• For a spicier version, opt for hot Italian sausage instead of mild.
• Try using sun-dried tomatoes packed in herbs for extra flavor.
• A swirl of basil pesto is a key flavor component; store-bought Rana® basil pesto works wonderfully.

Storage

Let the soup cool completely 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 from abrupt temperature changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage for this soup?

Yes, you can substitute Italian sausage with other varieties like bratwurst or chorizo, but keep in mind that the flavor profile will change. Adjust seasoning accordingly.

Do I have to use pesto in this recipe?

Pesto adds a unique, bright flavor, but if you don’t have it, you can omit it. To compensate, season the soup a bit more and consider sprinkling Parmesan cheese on top for extra richness.

Tuscan Sausage and Potato Soup Recipe

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★★★★★

4.7 from 56 reviews

• Author: Lila
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

Tuscan Sausage and Potato Soup is a hearty and flavorful soup featuring savory Italian sausage, tender gold potatoes, creamy white beans, and sun-dried tomatoes simmered in a rich chicken broth and finished with a swirl of basil pesto. This comforting and customizable soup is perfect for cozy meals and crowd gatherings.

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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 (4 cloves)
• 2 tablespoons 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

For Serving

• Basil pesto (store-bought or homemade)
• Parmesan cheese (optional, as garnish)
• Extra sun-dried tomatoes (optional, for garnish)

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Instructions

1. Cook the Sausage: In a large pot over medium-high heat, heat the olive oil. Add the ground Italian sausage and season with salt, pepper, and smoked paprika if using. Cook, breaking up the sausage with a spoon, until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined plate to drain excess grease. Leave about 1 tablespoon of sausage grease in the pot; add more olive oil if necessary, or drain excess.
2. Sauté Vegetables: Keep the pot over medium-high heat and add the finely diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits from the bottom, until the onion is soft and translucent, about 3 to 5 minutes.
3. Thicken Soup Base: Sprinkle the flour over the softened onions and garlic. Cook, stirring constantly, for about 1 minute to eliminate the raw flour taste. Gradually pour in 1 cup of chicken broth, stirring continuously and scraping the pot’s bottom to deglaze and incorporate the flour smoothly until thickened.
4. Add Broth and Potatoes: Slowly add the remaining 4 cups of chicken broth, stirring continuously to combine. Bring the mixture to a boil, then add the diced gold potatoes. Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes or until the potatoes are mostly tender.
5. Add Beans and Sun-Dried Tomatoes: Remove the lid and stir in the rinsed white beans and finely chopped sun-dried tomatoes. Simmer uncovered for another 5 minutes, or until the potatoes are fully tender.
6. Finish with Dairy and Sausage: Reduce heat to low and stir in the half-and-half, heating through until the soup thickens slightly. Return the cooked sausage to the pot and stir to combine evenly.
7. Serve with Pesto: Ladle the soup into bowls and add a generous swirl of basil pesto to each bowl. Gently stir to mix the pesto throughout. Optionally garnish with extra sun-dried tomatoes or a sprinkle of Parmesan cheese. Enjoy warm!

Notes

• Golden potatoes have thin skin and do not need peeling; if using other potato varieties, peel before dicing.
• Use sun-dried tomatoes packed in herbs if possible for enhanced flavor; finely dice before adding to the soup.
• Half-and-half can be substituted with 1 cup whole milk plus 1 cup heavy cream if unavailable.
• Pesto is the standout flavor element; for store-bought, Rana® basil pesto is recommended.
• Store cooled soup in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months.
• To reheat, thaw if frozen and warm gently on the stove to avoid curdling from abrupt temperature changes.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan Italian

Keywords: Tuscan Sausage Soup, Potato Soup, Italian Soup, Cozy Soup, Easy Soup Recipe, Sausage and Potato Soup, Comfort Food Soup, Basil Pesto Soup