Description
If you love a hearty bowl, Tuscan Sausage and Potato Soup delivers: savory Italian sausage, tender gold potatoes, sun-dried tomato brightness, and creamy white beans all simmered in a rich broth and finished with a pesto swirl.
Ingredients
Scale
- 2 tbsp olive oil
- 16–19 oz ground Italian sausage (mild or hot, your call)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika (optional, for a smoky hint)
- 2 cups finely chopped yellow onion (about 1 large)
- 1 tbsp minced garlic (≈4 cloves)
- 2 tbsp all-purpose flour
- 5 cups chicken broth
- 4 cups baby gold potatoes, diced (no need to peel)
- 1 (15.5-oz) can navy or cannellini beans, drained and rinsed
- ½ cup finely chopped sun-dried tomatoes (plus extra for garnish)
- 2 cups half-and-half (see note for swaps)
- Basil pesto or grated Parmesan, for serving
Instructions
- Heat a large pot over medium-high. Add the olive oil, then the ground sausage. Season the meat with salt, pepper, and smoked paprika. Cook, breaking it up with a spatula, until it’s nicely browned and starting to crisp (about 6–8 minutes). Scoop the browned sausage onto paper towels to drain. Browning is flavor — don’t rush it.
- Keep the pot on medium-high and add the diced onion. Sauté 3–5 minutes, stirring and scraping the pan to release those browned bits. Add the garlic and cook 30–45 seconds until fragrant.
- Sprinkle the flour into the vegetables and stir constantly for about 1 minute to cook out the raw flour taste. Slowly pour in 1 cup of the chicken broth while stirring to form a smooth mixture, scraping up any stuck bits.
- Add the remaining 4 cups of broth, then stir in the diced potatoes. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are nearly tender, about 12–15 minutes.
- Remove the lid and stir in the drained beans and chopped sun-dried tomatoes. Let the soup simmer, uncovered, 4–6 minutes more so the potatoes finish cooking and the flavors meld.
- Turn the heat to low and gently stir in the half-and-half until warmed through. Do not boil after adding dairy — heat slowly to prevent curdling. Return the drained sausage to the pot and stir to combine.
- Ladle the soup into bowls and drop a spoonful of basil pesto into each bowl; swirl it through just before serving. If you skip the pesto, taste and finish with extra seasoning or a sprinkle of Parmesan.
Notes
- Notes & tips
- Use gold (Yukon) potatoes unpeeled to save time — their skins are thin and tasty.
- Rinse canned beans to cut down on sodium and canned flavor.
- If your pot holds excess sausage fat, drain it so only ~1 tbsp remains; too oily = heavy soup.
- Warm dairy slowly and keep the heat gentle after adding half-and-half to avoid separation.
- Prefer store-bought pesto? Totally fine — it’s an easy flavor booster. FYI, a little pesto goes a long way.
- Substitutions & variations
- Make it vegetarian: replace sausage with sautéed mushrooms or plant-based crumbles and use vegetable broth.
- Spice it up: swap mild sausage for hot or add red pepper flakes.
- Make it heartier: stir in cooked farro or barley for extra chew.
- Lighter option: use 1 cup milk + 1 cup low-fat cream instead of half-and-half.
- Storage & reheating
- Refrigerate leftovers in airtight containers for 3–4 days.
- Freeze cooled soup in portions for 2–3 months (tip: freeze without pesto; add fresh pesto when serving).
- To reheat, thaw overnight if frozen, then warm gently on the stove with a splash of broth — avoid rapid boiling after dairy is in.
- Quick troubleshooting
- Potatoes too soft? Cut larger next time and shorten simmer time.
- Soup tastes flat? Brighten it with a squeeze of lemon or a teaspoon of red wine vinegar.
- Too salty? Add extra potatoes or a peeled, raw potato to absorb some salt; remove before serving.
This recipe makes a cozy, flexible weeknight meal — great with crusty bread or a quick grilled cheese for a perfect Soup And Sandwich combo. Ready to make a pot? Get that sausage browning and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 405kcal
- Sugar: 6.6g
- Sodium: 1442.6mg
- Fat: 22.7g
- Carbohydrates: 34.9g
- Fiber: 6.3g
- Protein: 16.2g
- Cholesterol: 49mg