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.

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 (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)

Instructions

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.
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.
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.
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.
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.
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.
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