Description

Tuscan Sausage and Potato Soup is a hearty and flavorful Italian-inspired soup featuring savory ground Italian sausage, tender baby gold potatoes, creamy white beans, and sun-dried tomatoes in a rich, thickened broth. Finished with a swirl of fresh basil pesto, this comforting soup brings layers of flavor and satisfying textures, perfect for a cozy meal.

Ingredients

Scale

Sausage and Base

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)

Vegetables and Aromatics

2 cups yellow onion, finely diced (1 large onion)
1 tablespoon finely minced garlic (4 cloves)
4 cups baby gold potatoes, diced, unpeeled
1/2 cup sun-dried tomatoes, finely diced, plus more for garnish

Liquids and Thickening

2 tablespoons flour
5 cups chicken broth
2 cups half-and-half

Additional Ingredients

1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
Basil pesto or Parmesan cheese, for serving

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Instructions

Cook the Sausage: Heat olive oil in a large Dutch oven or cast-iron pot over medium-high heat. Add the ground Italian sausage and season with salt, pepper, and smoked paprika if using. Cook, breaking up the sausage with a spoon, until browned and cooked through. Transfer cooked sausage to a paper-towel-lined plate using a slotted spoon to drain excess fat. Retain about 1 tablespoon of sausage grease in the pot; add olive oil if needed or drain excess grease if too much remains.
Sauté Aromatics: Keep pot over medium-high heat and add diced onion and minced garlic. Sauté for 3–5 minutes, stirring occasionally and scraping the browned bits from the pot bottom, until onions soften and become translucent.
Add Flour and Broth: Sprinkle flour over the onion and garlic, stirring constantly to cook for 1 minute and form a roux. Gradually pour in 1 cup of chicken broth while stirring to prevent lumps and scrape the pot bottom. Then add remaining 4 cups broth, continuing to stir and scrape. Bring mixture to a boil.
Cook Potatoes: Once boiling, add diced baby gold potatoes and stir. Reduce heat to a simmer, cover with a lid, and cook for 15 minutes until potatoes are mostly tender.
Add Beans and Sun-Dried Tomatoes: Remove lid, add rinsed navy or cannellini beans and finely diced sun-dried tomatoes. Stir well and simmer uncovered for an additional 5 minutes until potatoes are fully tender.
Finish Soup: Lower heat to low and stir in half-and-half. Heat gently, stirring occasionally until the soup is thickened and heated through. Return the cooked sausage to the pot and stir to combine evenly.
Serve: Ladle soup into bowls and add a generous scoop of basil pesto to each. Gently stir the pesto into the soup for a vibrant, fresh flavor. If not using pesto, adjust seasoning with salt, pepper, and Parmesan cheese as desired. Garnish bowls with extra sun-dried tomatoes if desired. Enjoy immediately.

Notes

Use baby gold potatoes with thin skin to save peeling time; peel other potato varieties before dicing.
Sun-dried tomatoes packed in herbs add a deeper, more complex flavor; finely chop before adding to the soup.
If half-and-half is unavailable, mix 1 cup whole milk with 1 cup heavy cream as a substitute.
A swirl of pesto is a key flavor enhancer—store-bought pesto like Rana® basil pesto works well.
Store leftovers in an airtight container in the fridge for 3–4 days. Freeze in sealed containers for 2–3 months. Reheat gently on the stovetop to avoid curdling.