Tuscan Sausage and Potato Soup

This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto!

If you enjoy this recipe, you’ll love our mega-popular Sausage Potato Soup or Sausage Tortellini Soup!

Why We’re Obsessed With This Tuscan Sausage and Potato Soup:

Tuscan Sausage and Potato Soup Ingredients

• Ground Italian sausage: Mild or hot, use good quality for better flavor.
• Yellow onion: Finely diced for best integration.
• Garlic: Fresh cloves or jarred 
• Smoked paprika: Optional for a nice smoky flavor.
• White flour: Thickens soup and helps absorb grease.
• Chicken broth: Go for quality here!
• Gold potatoes: Their skins are so thin, there’s no need to peel – a great time-saver!
• White beans: Rinse to reduce sodium.
• Sun-dried tomatoes: Finely chopped for flavor spread.
• Half & half: Creamy texture without being as heavy as cream.

How To Make Tuscan Sausage and Potato Soup

1. Heat oil and cook sausage: In a pot, heat oil. Add sausage, season, and cook until browned. Remove and set aside.
2. Sauté veggies: In the same pot, sauté onion and garlic.
3. Thicken with flour: Stir in flour; cook.
4. Add broth and potatoes: Gradually add broth, then potatoes. Bring to a boil, then simmer until potatoes are tender.
5. Add beans and tomatoes: Stir in beans and sun-dried tomatoes. Simmer.
6. Mix in half & half: Lower heat, add half & half, and heat through. Return sausage.
7. Serve with pesto: Ladle into bowls, and swirl pesto on top.

What To Serve Alongside

1. Crusty No-Knead Bread or Dinner Rolls: Something to sop up leftover Tuscan Sausage and Potato Soup broth!
2. Italian Salad: Light and fresh.
3. Roasted Veggies: Adds nutrition and color.
4. Bruschetta: Fresh and fun appetizer.
5. Italian Pasta Salad: Filling and fun side!

More Favorite Soup Recipes:

• Creamy Artichoke Soup
• Chicken Tortilla Soup
• Cauliflower Soup Recipe
• Vegetarian Split Pea Soup Recipe
• Turkey Vegetable Soup

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5 from 3 votes

Tuscan Sausage and Potato Soup

By Chelsea Lords

Tuscan Sausage and Potato Soup is a flavor-packed bowl of goodness! With savory Italian sausage, sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth, it’s next-level delicious, especially with a swirl of pesto!

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Equipment

• Large Dutch-oven or large cast-iron pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 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, 1 large onion
• ▢ 1 tablespoon finely minced garlic 4 cloves
• ▢ 2 tablespoons flour
• ▢ 5 cups chicken broth
• ▢ 4 cups gold potatoes diced, unpeeled, see note 1
• ▢ 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, see note 2
• ▢ 2 cups half-and-half see note 3
• ▢ Basil pesto or Parmesan cheese, for serving

Instructions 

• In a large pot over medium-high heat, drizzle in oil. Once hot, add in sausage. Season with salt, pepper, and paprika. Cook and crumble sausage until well browned. Using a slotted spoon, transfer cooked sausage to a paper-towel-lined plate. Thoroughly blot with paper towels and set aside. There should be about 1 tablespoon grease left behind; if not, add an additional 1 tablespoon oil. If there is more, drain off the excess. Don’t wipe out pot.
• Keeping the pot at medium-high heat, add onion and garlic. Sauté, stirring occasionally and scraping up browned bits, 3–5 minutes or until soft. Add flour and cook, stirring constantly, 1 minute. Gradually add 1 cup broth, scraping the bottom of the pot and stirring well until thickened. Gradually add remaining 4 cups broth while stirring/scraping the bottom of the pot. Bring to a boil. Once boiling, add potatoes and stir. Reduce heat to a simmer. Cover pot with lid. Cook until potatoes are mostly tender, 15 minutes.
• Remove lid. Add beans and sun-dried tomatoes. Stir and simmer, uncovered, another 5 minutes or until potatoes are fully tender. Reduce heat to low. Mix through the half-and-half. Stir and heat through until nicely thickened. Return drained sausage and stir.
• Ladle into bowls. Add a big scoop (or to taste) of pesto to each bowl and gently stir through. If not using pesto, you’ll need more seasoning and perhaps some Parmesan cheese. If desired, garnish bowls with extra sun-dried tomatoes. Enjoy!

Recipe Notes

Note 1: Golden potatoes have thin skin, so there’s no need to peel—a great time-saver! If using a different variety, peel first.

Note 2: If possible, grab sun-dried tomatoes packed in herbs. Finely chopped for flavor spread.

Note 3: Half-and-half is a dairy product found near milk and cream. If you can’t find it, use 1 cup whole milk and 1 cup heavy cream.

Note 4: A swirl of pesto is the flavor star of the show! If you’re going for store-bought, Rana® basil pesto is my fave.

Storage: Cool and store in the fridge in an airtight container for 3–4 days. Freeze in sealed containers for up to 2–3 months. To reheat, thaw if frozen, then heat slowly on the stove until warmed through. Abrupt temperature changes can cause curdling.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 34.9g | Protein: 16.2g | Fat: 22.7g | Cholesterol: 49mg | Sodium: 1442.6mg | Fiber: 6.3g | Sugar: 6.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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