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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zestywithzane.com/tuscan-sausage-and-potato-soup-recipe/