Tuscan Sausage and Potato Soup Recipe

If you are craving a comforting meal that’s bursting with bold flavors and cozy textures, this Tuscan Sausage and Potato Soup Recipe will quickly become your new favorite. Imagine savory Italian sausage mingling with tender baby gold potatoes, creamy white beans, and sun-dried tomatoes all swimming in a rich, flavorful broth finished with a lick of basil pesto. Every spoonful feels like a warm hug on a cool day, offering a perfect balance of hearty and fresh that satisfies in the best way possible.

this Recipe

Ingredients You’ll Need

Gathering simple but carefully chosen ingredients is the first step to bringing this Tuscan-inspired soup to life. Each component plays a crucial role, whether it’s adding a burst of color, enhancing the flavor depth, or lending that perfect texture that makes every bite irresistible.

• 2 tablespoons olive oil: For sautéing and adding richness without overpowering other elements.
• 16 to 19 ounces ground Italian sausage (mild or hot): The star protein that brings savory, spiced goodness and a bit of indulgence.
• 1/2 teaspoon salt: To highlight and balance the flavors throughout the soup.
• 1/2 teaspoon pepper: Adds just a gentle warmth and complexity.
• 1 teaspoon smoked paprika (optional): A subtle smoky undertone that lifts the soup with depth.
• 2 cups yellow onion, finely diced: Provides sweetness and soft texture once cooked down.
• 1 tablespoon finely minced garlic (about 4 cloves): Infuses the broth with aromatic layers.
• 2 tablespoons flour: Helps thicken the broth for a velvety finish.
• 5 cups chicken broth: The flavorful base that brings all ingredients together harmoniously.
• 4 cups baby gold potatoes, diced (unpeeled): Tender and slightly creamy, these potatoes are perfect without the fuss of peeling.
• 1 (15.5-ounce) can navy or cannellini beans, drained and rinsed: Adds creaminess, fiber, and protein.
• 1/2 cup sun-dried tomatoes, finely diced: Bursts of tangy sweetness and vibrant color.
• 2 cups half-and-half: Gives the soup a luscious creaminess without being too heavy.
• Basil pesto or Parmesan cheese for serving: The final flourish that brightens and elevates each bowl.

How to Make Tuscan Sausage and Potato Soup Recipe

Step 1: Cook the Sausage

Start by heating olive oil in your Dutch oven or large pot over medium-high heat. Add the ground Italian sausage and season with salt, pepper, and optional smoked paprika for an extra smoky kick. Crumble the sausage as it cooks, letting it brown beautifully for that rich, savory flavor. Once browned, remove with a slotted spoon, drain on paper towels, and set aside. The leftover grease in the pot is golden magic, so keep about a tablespoon for the next step. If there isn’t enough fat, add a touch more olive oil.

Step 2: Sauté Onions and Garlic

In the same pot over medium-high heat, toss in the diced onions and minced garlic. Stir often, scraping up those caramelized bits left by the sausage. This builds flavor layers essential to our Tuscan Sausage and Potato Soup Recipe. Cook until the onions are softened, translucent, and inviting—about three to five minutes.

Step 3: Make the Base

Sprinkle flour over the softened onions and garlic, and cook for a minute, stirring constantly to avoid lumps. Slowly add one cup of chicken broth, whisking or stirring to thicken the mixture and lift any stuck bits from the pot’s bottom. Gradually pour in the remaining broth, combining it all to form a rich, flavorful base. Bring this to a boil before moving on.

Step 4: Add Potatoes and Simmer

Once boiling, throw in the diced baby gold potatoes. Cover the pot, reduce the heat to a gentle simmer, and let the potatoes cook through, about 15 minutes. This step softens the potatoes perfectly, allowing them to meld with the broth and other ingredients.

Step 5: Incorporate Beans and Sun-Dried Tomatoes

Remove the lid and stir in the drained beans and diced sun-dried tomatoes. Allow the soup to simmer uncovered for another five minutes to meld the flavors and ensure the potatoes are fully tender. This stage adds a pleasant contrast with the sweet, tangy sun-dried tomatoes and creamy beans.

Step 6: Finish with Half-and-Half and Sausage

Lower the heat and stir in the half-and-half to create a creamy, luscious texture. Heat gently until the soup thickens slightly, then fold the cooked sausage back in, distributing it evenly. This final combination brings all the heartiness and creaminess together beautifully in your Tuscan Sausage and Potato Soup Recipe.

How to Serve Tuscan Sausage and Potato Soup Recipe

Garnishes

A big scoop of fresh basil pesto on top is essential for bright, herbal notes that cut through the richness. Alternatively, a generous sprinkle of grated Parmesan cheese can add a salty, nutty finish. A few extra diced sun-dried tomatoes as garnish add inviting pops of color and texture that make each bowl look as good as it tastes.

Side Dishes

This soup pairs wonderfully with rustic crusty bread or warm garlic rolls. A light side salad with fresh greens dressed simply in lemon and olive oil balances the meal by adding freshness and crispness. If you’re feeling indulgent, a sprinkle of crisp bacon bits on top complements sausage perfectly.

Creative Ways to Present

For entertaining, serve the soup in individual mini Dutch ovens or rustic ceramic bowls for that cozy, authentic Tuscan vibe. Swirling the pesto in at the table lets guests personalize their bowls, creating a fun and interactive experience. You can also offer a variety of toppings—like toasted pine nuts or chili flakes—so everyone can make their Tuscan Sausage and Potato Soup Recipe uniquely theirs.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate. This soup stays delicious for up to 3 to 4 days. The flavors actually deepen overnight, making for a tastier lunch or dinner the next day.

Freezing

Want to save some for later? This soup freezes beautifully for 2 to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some space at the top as the soup expands. Be sure to freeze before adding pesto or cheese toppings for best results.

Reheating

When ready to eat, thaw the soup overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat, stirring frequently to prevent curdling. Avoid rapid boiling once the half-and-half is added to keep that creamy texture silky smooth.

FAQs

Can I use spicy Italian sausage instead of mild?

Absolutely! Using hot Italian sausage will add a lovely spicy kick that complements the other savory elements. Adjust other seasonings accordingly, and you’ll find it perfect for spice lovers.

What can I substitute for half-and-half?

If you don’t have half-and-half on hand, a combination of whole milk and heavy cream works beautifully, blending one cup each. This keeps the creamy texture the soup needs without being too heavy.

Do I need to peel the potatoes?

Not if you’re using baby gold potatoes. Their thin skin is tender and adds extra texture and nutrients. If you opt for a different variety, like russett, peeling is recommended for creamier results.

Can I make this soup vegetarian?

You can adapt the recipe by using plant-based sausage alternatives and vegetable broth. However, the robust flavor of traditional Italian sausage is a big part of this soup’s charm, so adjust seasonings to keep it flavorful.

Is pesto necessary?

While optional, pesto is the flavor star that brightens every bite and gives the soup its signature Tuscan flair. If skipping, consider adding extra Parmesan or fresh herbs to lift the flavors.

Final Thoughts

This Tuscan Sausage and Potato Soup Recipe melds heartiness with comforting creaminess and bright herbal notes to create a truly unforgettable dish. It’s straightforward enough for weeknight dinners yet impressive enough for guests. Dive in, savor every spoonful, and share this little taste of Tuscany with those you love. I promise, once you try it, this soup will earn a permanent spot in your go-to recipes!

Print