Introduction

Tuscan Sausage and Potato Soup is a flavorful, hearty dish that combines savory Italian sausage, tender potatoes, creamy white beans, and sun-dried tomatoes in a rich broth. Finished with a swirl of pesto, this soup is both comforting and easy to make—perfect for a cozy meal any day.

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 (4 cloves)
2 tablespoons flour
5 cups chicken broth
4 cups baby gold potatoes, diced and 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

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. Transfer with a slotted spoon to a paper-towel-lined plate, blotting excess grease. Leave about 1 tablespoon of grease in the pot; add oil or drain as needed. Do not wipe out the pot.
Step 2: Keep the pot on medium-high heat and add the diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits, for 3–5 minutes until softened.
Step 3: Add the flour and cook, stirring constantly, for 1 minute. Gradually stir in 1 cup of chicken broth, scraping the bottom and stirring well until thickened. Then gradually add the remaining 4 cups of broth, continuing to scrape and stir.
Step 4: Bring the soup to a boil. Add the diced potatoes and stir. Reduce heat to a simmer, cover the pot, and cook for 15 minutes until potatoes are mostly tender.
Step 5: Remove the lid and add the drained beans and sun-dried tomatoes. Stir and simmer uncovered for another 5 minutes until potatoes are fully tender.
Step 6: Turn the heat to low and mix in the half-and-half. Stir and heat through until slightly thickened. Return the cooked sausage to the pot and stir to combine.
Step 7: Ladle the soup into bowls and add a generous scoop of pesto to each. Gently stir the pesto through the soup. Optionally, garnish with extra sun-dried tomatoes or Parmesan cheese before serving. Enjoy!

Tips & Variations

Use hot Italian sausage if you prefer a spicy kick, or mild sausage for a gentler flavor.
You can omit the beans if you don’t prefer them, or swap navy beans for cannellini.
Golden potatoes have thin skins and don’t require peeling, saving prep time.
If half-and-half is unavailable, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
A swirl of basil pesto is essential for a burst of fresh flavor, but grated Parmesan also works well.
For a smoky twist, don’t skip the smoked paprika.

Storage

Allow the soup to cool, then store it in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the soup in sealed containers for up to 2 to 3 months. When reheating, thaw if frozen and warm slowly on the stove to avoid curdling. Stir occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of sausage?

Yes, you can substitute ground pork sausage with turkey or chicken sausage for a leaner option, but the flavor will vary slightly. Italian sausage works best for authentic taste.

Do I need to peel the potatoes?

No, using gold potatoes means peeling is optional since their skins are thin and tender. If using other potato varieties, peeling might be necessary for a better texture.

Tuscan Sausage and Potato Soup Recipe

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★★★★★

4.7 from 149 reviews

Tuscan Sausage and Potato Soup is a comforting and flavor-packed soup featuring savory Italian sausage, tender golden potatoes, creamy white beans, and sun-dried tomatoes in a rich, thickened chicken broth. The soup is finished with a swirl of pesto that adds a bright, herby pop, making it unique and delicious. This easy-to-make recipe is customizable, perfect for chilly days, and a crowd-pleaser at any meal.

Author: Zane
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 Seasonings

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)

Vegetables and Beans

2 cups yellow onion, finely diced (about 1 large onion)
1 tablespoon finely minced garlic (about 4 cloves)
4 cups baby gold potatoes, diced and unpeeled
1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, finely diced (plus more for garnish)

Liquids and Thickener

2 tablespoons all-purpose white flour
5 cups chicken broth (use good quality)
2 cups half-and-half (or 1 cup whole milk + 1 cup heavy cream as substitute)

For Serving

Basil pesto (Rana® basil pesto recommended) or Parmesan cheese

Instructions

Cook sausage: Heat olive oil in a large pot over medium-high heat. Add ground Italian sausage and season with salt, pepper, and smoked paprika if using. Cook, crumbling the sausage, until well browned. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate to drain excess grease, and set aside. If less than 1 tablespoon of grease remains, add additional oil; if more, carefully drain the excess.
Sauté vegetables: Keeping the pot over medium-high heat, add diced onions and minced garlic to the sausage drippings. Sauté, stirring occasionally and scraping up browned bits, for 3 to 5 minutes until the onions are softened.
Thicken the base: Sprinkle in the flour and cook, stirring constantly, for 1 minute to eliminate the raw taste. Gradually stir in 1 cup of chicken broth, scraping the bottom of the pot to loosen browned bits and to begin thickening.
Add remaining broth and potatoes: Slowly add the remaining 4 cups of chicken broth while continuing to stir and scrape. Bring the mixture to a boil, then add the diced baby gold potatoes. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until the potatoes are mostly tender.
Add beans and tomatoes: Remove the lid and stir in the rinsed 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 sausage: Lower the heat to low and stir in the half-and-half. Heat through gently until the soup thickens nicely. Return the drained cooked sausage to the pot and stir to combine evenly.
Serve with pesto: Ladle the soup into bowls and add a generous scoop of basil pesto to each. Stir pesto gently through the soup or leave it swirled on top as a bright, flavorful garnish. Optionally, sprinkle additional sun-dried tomatoes or Parmesan cheese if not using pesto. Enjoy warm.

Notes

Golden potatoes have thin skin and do not require peeling, which saves prep time. For other potato varieties, peel before dicing.
Use sun-dried tomatoes packed in herbs if available for enhanced flavor. Finely chopping them helps distribute their taste evenly throughout the soup.
Half-and-half adds creaminess without heaviness. If unavailable, substitute with a mixture of 1 cup whole milk and 1 cup heavy cream.
A swirl of pesto is the flavor star of this soup. Store-bought brands like Rana® basil pesto work well, but homemade pesto is even better.
To store leftovers, cool soup and refrigerate in an airtight container for up to 3-4 days. For longer storage, freeze in sealed containers for 2-3 months.
When reheating, thaw frozen soup fully and warm slowly on the stovetop to prevent curdling from rapid temperature changes.

Keywords: Tuscan Sausage Potato Soup, Italian sausage soup, creamy potato soup, white bean soup, sun-dried tomato soup, comforting soup recipe, easy stovetop soup