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Tuscan Sausage and Potato Soup Recipe

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★★★★★

4.5 from 90 reviews

This hearty Tuscan Sausage and Potato Soup combines savory Italian sausage with tender potatoes, creamy half-and-half, and flavorful sun-dried tomatoes, all simmered to perfection in a rich broth. Enhanced with aromatic garlic, onion, and smoky paprika, this comforting soup is finished with a dollop of basil pesto or Parmesan cheese for an authentic Italian touch.

Ingredients

Scale

Main 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

Instructions

  1. Cook the sausage: In a large pot over medium-high heat, heat the olive oil until hot. Add the ground Italian sausage and season with salt, pepper, and smoked paprika if using. Cook, breaking up the sausage and stirring, until it is well browned. Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined plate and blot off excess grease. Leave about 1 tablespoon of grease in the pot, adding more olive oil if there is less or draining excess if there is more. Do not wipe out the pot.
  2. Sauté onions and garlic: Keep the pot on medium-high heat. Add the diced onion and minced garlic to the pot, sautéing and stirring occasionally, scraping up any browned bits from the bottom, for 3 to 5 minutes until the onion is soft and translucent.
  3. Add flour to thicken: Stir in the flour and cook for 1 minute constantly to eliminate the raw flour taste. Gradually pour in 1 cup of the chicken broth while stirring and scraping the pot to form a thickened base.
  4. Incorporate remaining broth and boil: Gradually add the remaining 4 cups of chicken broth while stirring. Bring the mixture to a boil.
  5. Cook potatoes: Once boiling, add the diced baby gold potatoes to the pot and stir. Reduce heat to a simmer and cover with a lid. Cook for 15 minutes or until the potatoes are mostly tender.
  6. Add beans and sun-dried tomatoes: Remove the lid and stir in the navy or cannellini beans and finely diced sun-dried tomatoes. Let the soup simmer uncovered for another 5 minutes, or until the potatoes are fully tender.
  7. Finish with half-and-half and sausage: Lower the heat to low and stir in the half-and-half. Heat through until the soup thickens nicely. Return the drained sausage to the pot and stir to combine.
  8. Serve and garnish: Ladle the soup into bowls. Add a generous scoop of basil pesto to each bowl and gently stir through. Alternatively, if not using pesto, season further and add Parmesan cheese to taste. Garnish with extra sun-dried tomatoes if desired. Enjoy warm!

Notes

  • Use baby gold potatoes unpeeled for texture and color.
  • Sun-dried tomatoes add a tangy depth; rehydrate if very dry before using.
  • Substitute half-and-half with cream or milk for different richness.
  • If pesto is not available, Parmesan cheese provides a great finishing flavor.

Keywords: Tuscan sausage soup, potato soup, Italian soup, sausage and bean soup, hearty soup recipe

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