Name: Tuscan Sausage and Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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 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, plus more for garnish; 2 cups half-and-half; Basil pesto or Parmesan cheese, for serving

Jump to Recipe

Introduction

This Tuscan Sausage and Potato Soup is a hearty and comforting dish perfect for chilly days. Packed with flavorful Italian sausage, tender potatoes, and creamy broth, it comes together easily on the stovetop for a satisfying meal.

A close-up of a thick, creamy soup with visible chunks of golden yellow potatoes, crumbly browned ground meat, small white beans, and bits of red tomatoes mixed throughout a light orange creamy broth. Green herbs are scattered lightly adding a fresh touch. The soup fills a shiny black pot with a silver ladle lifting a scoop full of the rich mixture, showing the varied textures from soft vegetables to tender meat pieces. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (about 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 (plus extra for garnish)
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 ground Italian sausage. Season with salt, pepper, and smoked paprika if using. Cook and crumble the sausage until well browned. Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined plate. Thoroughly blot with paper towels and set aside. Leave about 1 tablespoon of grease in the pot; add olive oil if needed or drain excess grease, but do not wipe out the pot.
Step 2: Keep the pot over medium-high heat and add diced onion and minced garlic. Sauté, stirring occasionally and scraping up browned bits, for 3 to 5 minutes until the onion softens. Add the flour and stir constantly for 1 minute to cook out the raw flour taste.
Step 3: Gradually pour in 1 cup of chicken broth while stirring and scraping the bottom of the pot until the mixture thickens. Then slowly add the remaining 4 cups of broth, continuing to stir and scrape. Bring the soup to a boil.
Step 4: Once boiling, add the diced potatoes and stir. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes until the 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 or until the potatoes are fully tender.
Step 6: Reduce the heat to low and stir in the half-and-half. Heat through until the soup is nicely thickened. Return the cooked sausage to the pot and stir to combine well.
Step 7: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir through. If you prefer, skip the pesto and add extra seasoning or Parmesan cheese instead. Garnish with extra sun-dried tomatoes if desired. Enjoy!

Tips & Variations

For a vegetarian version, omit the sausage and use vegetable broth; add extra beans for protein.
Use sweet or spicy Italian sausage depending on your heat preference.
Baby gold potatoes are ideal for their tender skin, but red potatoes or Yukon gold also work well.
Adding smoked paprika enhances the smoky flavor but can be left out if unavailable.
Basil pesto adds brightness and depth; try swirling in some fresh herbs like parsley if you don’t have pesto on hand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much upon cooling, thin with a splash of broth or water when reheating. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick creamy soup in a black pot, filled with chunks of yellow potatoes, ground meat pieces, white beans, and small bits of red sun-dried tomatoes, all mixed into a light orange creamy broth with green herb specks scattered throughout. A metal ladle with a black handle lifts a spoonful of the soup, showing the textured mixture of ingredients closely, with soft lighting highlighting the creamy surface and colorful components. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, you can substitute Italian sausage with any flavorful sausage you like, such as chorizo or breakfast sausage. Keep in mind this may change the flavor profile of the soup.

Do I have to peel the potatoes?

No need to peel baby gold potatoes; their thin skins become tender and add texture and nutrients to the soup.