Tuscan Sausage and Potato Soup

A bowl filled with the completed recipe, packed full of flavor, making it a hearty dish perfect for enjoying on a cold night.

5 from 2 votes

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 Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American

Keyword: Tuscan Sausage & Potato Soup, tuscan sausage and potato soup

Servings: servings

Author: Chelsea Lords

Cost: $15.23

Equipment

Large Dutch oven or large cast-iron pot

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, 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

US - Metric

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!

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