Home > Dinner > Tuscan Sausage and Potato Soup Tuscan Sausage and Potato Soup December 21, 2023 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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: Unique yet familiar: Pesto in soup? Our favorite! It’s a game-changer for a pop flavor in otherwise familiar flavors. Ultimate comfort food: It’s super cozy and packed with delicious flavors. Customizable: Like it spicy? Go for hot sausage. Don’t love beans? Leave ’em out. It’s super flexible. Easy-peasy: Seriously, it’s a breeze to make. Big flavors with little fuss! Crowd pleaser: It’s a hit at gatherings. Everyone loves this 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. QUICK TIP A swirl of pesto is the flavor star of the show! If you’re going for store-bought, Rana® basil pesto is our top pick. How To Make Tuscan Sausage and Potato Soup Heat oil and cook sausage: In a pot, heat oil. Add sausage, season, and cook until browned. Remove and set aside. Sauté veggies: In the same pot, sauté onion and garlic. Thicken with flour: Stir in flour; cook. Add broth and potatoes: Gradually add broth, then potatoes. Bring to a boil, then simmer until potatoes are tender. Add beans and tomatoes: Stir in beans and sun-dried tomatoes. Simmer. Mix in half & half: Lower heat, add half & half, and heat through. Return sausage. Serve with pesto: Ladle into bowls, and swirl pesto on top. What To Serve Alongside Crusty No-Knead Bread or Dinner Rolls: Something to sop up leftover Tuscan Sausage and Potato Soup broth! Italian Salad: Light and fresh. Roasted Veggies: Adds nutrition and color. Bruschetta: Fresh and fun appetizer. Italian Pasta Salad: Filling and fun side! STORAGE In the fridge: Cool, and store in an airtight container for 3-4 days. In the freezer: Freeze in sealed containers, good for 2-3 months. To reheat: Thaw if frozen, then heat slowly on the stove until warmed through. Abrupt temperature changes can cause curdling. More Favorite Soup Recipes: Creamy Artichoke Soup Chicken Tortilla Soup Cauliflower Soup Recipe Vegetarian Split Pea Soup Recipe Turkey Vegetable Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuscan Sausage and Potato Soup 5 from 3 votes - Review this recipe 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 throughout – the best! SAVE TO RECIPE BOX Print Recipe Tuscan Sausage and Potato Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 throughout – the best! Course Main Course, Soup Cuisine American Keyword Tuscan Sausage & Potato Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 405kcal Author Chelsea Lords Cost $15.23 EquipmentLarge Dutch oven or cast iron pot Ingredients▢ 2 tablespoons olive oil▢ 16-19 oz ground Italian sausage (mild or hot)▢ ½ teaspoon each: salt & pepper▢ 1 teaspoon smoked paprika, optional▢ 2 cups yellow onion finely diced (1 large)▢ 1 tablespoon finely minced garlic (4 cloves)▢ 2 tablespoons white flour▢ 5 cups chicken broth▢ 4 cups gold potatoes diced, unpeeled (Note 1)▢ 15 oz white navy or cannellini beans, drained and rinsed▢ 1/2 cup sun-dried tomatoes, finely diced, plus more for garnish (Note 2)▢ 2 cups half & half (Note 3)▢ Basil pesto for serving (or Parmesan cheese if not using pesto) InstructionsSAUSAGE: In a large pot over medium-high heat, drizzle in oil. Once hot, add in the sausage. Season with salt, pepper, and paprika. Cook and crumble the sausage until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate. Thoroughly blot with a couple of paper towels and set aside. There should be about 1 tbsp grease left behind; if not, add an additional 1 tbsp oil. If there is more, drain off the excess. Don't wipe out pot.VEGGIES: Keeping the pot at medium-high heat, add in onion and garlic. Sauté, stirring occasionally and scraping up browned bits, for 3-5 minutes or until soft. Add in the flour and cook, stirring constantly, for 1 minute. Gradually add 1 cup broth, scraping the bottom of the pot and stirring well until thickened. Continue to add the remaining 4 cups of broth gradually while stirring/scraping the bottom of the pot. Bring to a boil. Once boiling, add in potatoes and stir. Reduce heat to a simmer. Cover pot. Cook until potatoes are mostly tender, 15 minutes.FINISH: Remove lid. Add in white 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-&-half. Stir and heat through until nicely thickened. Return drained sausage and stir through.SERVE: 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! Video Recipe NotesNote 1: Potatoes: Golden potatoes have a thin skin so there's no need to peel – a great time-saver! If using a different variety, peel first. Note 2: Sun-dried tomatoes: If possible, grab tomatoes packed in herbs. Finely chopped for flavor spread. Note 3: Half & Half: This 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: Pesto: A swirl of pesto is the flavor star of the show! If you're going for store-bought, Rana® basil pesto is our fave. Nutrition FactsServing: 1serving | Calories: 405kcal | Carbohydrates: 34.9g | Protein: 16.2g | Fat: 22.7g | Cholesterol: 49mg | Sodium: 1442.6mg | Fiber: 6.3g | Sugar: 6.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Enjoyed by all 6 of us at dinner! Replaced the Sun dried tomatoes with a can of fire roasted tomatoes. Less $, and just a bit of added flavor. Used some additional spices, parsley & Penzey’s fine herbs & French tarragon. Was Delicious ! Reply
