Tuscan Sausage and Potato Soup is more than just a meal; it’s a warm hug in a bowl. This incredibly comforting and flavorful soup is generously loaded with savory Italian sausage, intensely flavored sun-dried tomatoes, tender gold potatoes, and creamy white beans, all simmering in a rich, aromatic broth. The secret ingredient that truly elevates this dish is a finishing swirl of vibrant basil pesto, which adds an unexpected burst of freshness and a complex herbal note. It’s a next-level delicious experience that’s perfect for chilly evenings or a satisfying family dinner.
If you’re already a fan of hearty, comforting soups, you’ll undoubtedly adore this recipe. You might also enjoy our popular Sausage Potato Soup or our rich and creamy Sausage Tortellini Soup for more delicious inspiration.
Why This Tuscan Sausage and Potato Soup Is The Best:
This Tuscan Sausage and Potato Soup stands out from the rest for several compelling reasons, making it a beloved favorite in countless kitchens:
- Unique yet Familiar Flavor Profile: While the core ingredients offer a comforting familiarity, the addition of pesto is an absolute game-changer. It introduces a bright, herbaceous, and slightly nutty dimension that beautifully complements the rich, savory foundation of the sausage and tomatoes. This unexpected twist transforms a classic comfort food into something truly special and memorable. It’s a flavor pop you won’t want to miss.
- The Quintessential Comfort Food: There’s nothing quite like a steaming bowl of soup to bring warmth and coziness, and this recipe delivers in spades. It’s incredibly hearty, brimming with satisfying textures and deep, savory flavors that nourish both body and soul. Each spoonful is a delightful medley of tender sausage, creamy potatoes, and a rich broth, making it the perfect antidote to a long day or a cold evening.
- Remarkably Customizable: This soup is wonderfully flexible, allowing you to tailor it to your personal preferences or what you have on hand. Crave a bit of heat? Opt for hot Italian sausage instead of mild. Not a fan of beans? Feel free to omit them, or swap them for another vegetable like spinach or kale for added greens. Want to make it richer? A splash more half-and-half or even a touch of heavy cream will do the trick. Its adaptability ensures it’s always a crowd-pleaser.
- Effortlessly Easy to Prepare: Despite its gourmet taste and appearance, this soup is surprisingly simple to make. It requires minimal fuss and straightforward steps, making it an ideal choice for busy weeknights or when you want to impress without spending hours in the kitchen. You’ll achieve big, complex flavors with relatively little effort, which is a win-win for any home cook.
- Guaranteed Crowd-Pleaser: Whether you’re hosting a dinner party, a casual family gathering, or just looking for a meal that everyone at the table will enjoy, this Tuscan Sausage and Potato Soup is a guaranteed hit. Its universal appeal stems from its balanced flavors and satisfying ingredients, making it a dish that consistently receives rave reviews. Be prepared for requests for the recipe!
Key Ingredients for Tuscan Sausage and Potato Soup
Crafting the perfect Tuscan Sausage and Potato Soup begins with a selection of fresh, high-quality ingredients that build layers of exquisite flavor:
- Ground Italian Sausage: The star of the show! Use either mild Italian sausage for a classic, family-friendly flavor or hot Italian sausage if you prefer a spicier kick. Good quality sausage will render delicious fat and deepen the broth’s flavor.
- Yellow Onion: Finely diced yellow onion forms the aromatic base of the soup, adding a subtle sweetness and depth when sautéed.
- Garlic: Freshly minced garlic is essential for that authentic Italian aroma and flavor. Approximately four cloves, or a tablespoon, will provide the perfect pungent note.
- Smoked Paprika: While optional, a teaspoon of smoked paprika introduces a wonderful earthy, smoky warmth that beautifully complements the sausage and tomatoes. It’s a small addition that makes a big difference.
- White Flour: A couple of tablespoons of all-purpose white flour act as a roux, helping to thicken the soup to a luscious consistency and absorb some of the rich sausage grease, balancing the richness.
- Chicken Broth: The liquid foundation of our soup. Opt for a high-quality chicken broth or stock to ensure a rich and savory base. Low-sodium varieties are great for controlling salt levels.
- Gold Potatoes: These creamy, tender potatoes are ideal for soup. Their thin skins mean there’s no need to peel them, saving you precious prep time while adding a rustic touch and extra fiber. Dice them into bite-sized pieces for even cooking.
- White Beans: Canned navy beans or cannellini beans add a creamy texture and boost the protein and fiber content. Always rinse them thoroughly before adding to reduce excess sodium and remove starchy liquid.
- Sun-Dried Tomatoes: These intensely flavorful tomatoes bring a concentrated sweetness and umami depth to the soup. Finely chop them to ensure their flavor is evenly distributed throughout each spoonful.
- Half & Half: This dairy addition provides a wonderfully creamy texture without making the soup overly heavy like heavy cream might. It enriches the broth, making it velvety smooth.
Quick Tip: The Pesto Power!
A generous swirl of fresh basil pesto is truly the flavor star that completes this Tuscan Sausage and Potato Soup. Its bright, herbaceous notes cut through the richness, adding an irresistible layer of complexity. If you’re opting for store-bought, our top pick for convenience and quality is Rana® basil pesto. Don’t skip this step – it transforms the soup!
How To Make Tuscan Sausage and Potato Soup
Follow these simple steps to create a rich, flavorful, and incredibly satisfying Tuscan Sausage and Potato Soup:
- Brown the Italian Sausage: Begin by heating a tablespoon or two of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add your ground Italian sausage. Break it apart with a spoon and season generously with half a teaspoon each of salt and pepper, and a teaspoon of smoked paprika (if using). Cook the sausage, stirring occasionally, until it’s beautifully browned and cooked through, ensuring all the flavorful fat has rendered. This browning step is crucial for developing deep, savory notes. Using a slotted spoon, carefully transfer the cooked sausage to a plate lined with paper towels to drain any excess grease. Blot thoroughly and set aside. Aim to leave about one tablespoon of rendered fat in the pot; if there’s more, gently drain the excess; if less, add an additional tablespoon of olive oil. Do not wipe out the pot, as the remaining flavorful bits will add depth to the soup.
- Sauté Aromatics: Keeping the pot at medium-high heat with the reserved sausage fat, add the finely diced yellow onion and minced garlic. Sauté, stirring frequently and scraping up any browned bits from the bottom of the pot (this is called deglazing and adds immense flavor), for 3 to 5 minutes, or until the onions are softened and translucent and the garlic is fragrant. Be careful not to burn the garlic.
- Thicken with Flour (Roux): Sprinkle two tablespoons of white flour evenly over the sautéed onions and garlic. Cook, stirring constantly, for about 1 minute. This step cooks out the raw flour taste and creates a light roux that will thicken the soup.
- Build the Broth and Cook Potatoes: Gradually add the chicken broth, starting with 1 cup. Stir vigorously, scraping the bottom of the pot to incorporate all the flavorful browned bits, until the mixture thickens slightly. Then, slowly pour in the remaining 4 cups of chicken broth, continuing to stir as you add it. Bring the soup to a gentle boil. Once boiling, add the diced gold potatoes and stir to combine. Reduce the heat to a simmer, cover the pot with a lid, and cook for about 15 minutes, or until the potatoes are mostly tender when pierced with a fork.
- Add Beans and Sun-Dried Tomatoes: Remove the lid from the pot. Stir in the drained and rinsed white beans and the finely chopped sun-dried tomatoes. Continue to simmer, uncovered, for another 5 minutes, or until the potatoes are completely tender and the flavors have melded beautifully.
- Stir in Half & Half and Return Sausage: Reduce the heat to low to prevent scorching. Stir in the half-and-half, mixing it thoroughly until the soup is creamy and nicely thickened. Be sure to heat it through gently without bringing it to a rolling boil again, as abrupt temperature changes can cause dairy to curdle. Return the drained cooked sausage to the pot and stir to combine, allowing it to warm through.
- Serve with Pesto: Ladle the hot Tuscan Sausage and Potato Soup into individual bowls. For the ultimate flavor experience, add a generous scoop (or to taste) of fresh basil pesto to each bowl and gently swirl it in just before serving. The vibrant pesto is a game-changer! If you choose not to use pesto, you may need to adjust the seasoning with more salt and pepper, and perhaps a sprinkle of grated Parmesan cheese. If desired, garnish with a few extra finely diced sun-dried tomatoes. Enjoy this incredibly hearty and flavorful soup immediately!
What To Serve Alongside Tuscan Sausage and Potato Soup
Enhance your Tuscan Sausage and Potato Soup experience with these delightful accompaniments:
- Crusty Bread or Dinner Rolls: A must-have for any soup! A slice of warm, crusty No-Knead Bread or soft, homemade Dinner Rolls is perfect for soaking up every last drop of the rich, flavorful broth. Garlic bread is also an excellent choice.
- Fresh Italian Salad: Balance the richness of the soup with a light and refreshing Italian Salad. A mix of crisp greens, cherry tomatoes, cucumbers, red onion, and a zesty vinaigrette provides a wonderful textural and flavor contrast.
- Roasted Vegetables: Add extra nutrition and a pop of color with a side of Easy Roasted Vegetables. Broccoli, asparagus, bell peppers, or zucchini tossed with olive oil and herbs make a fantastic complement.
- Bruschetta: For a touch of Italian elegance, serve with classic Bruschetta. The fresh tomatoes, basil, and garlic on toasted bread offer a bright, flavorful appetizer that pairs beautifully.
- Italian Pasta Salad: If you’re looking for a more substantial side, a vibrant Italian Pasta Salad with olives, feta, and a light dressing can make the meal even more filling and fun.
Storage Tips for Tuscan Sausage and Potato Soup
- In the Fridge: Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3 to 4 days. The flavors often deepen and become even more pronounced the next day!
- In the Freezer: This soup freezes wonderfully! For best results, cool the soup entirely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2 to 3 months. Leave a little headspace in containers if freezing to allow for expansion.
- To Reheat: If frozen, thaw the soup overnight in the refrigerator or use the defrost setting on your microwave. Reheat slowly on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. Avoid reheating too quickly or at high temperatures, especially if it contains dairy, as abrupt temperature changes can sometimes cause the half-and-half to curdle. Gently warming it ensures a smooth, creamy consistency.
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Rating: 5 out of 5 stars (based on 2 votes)
Tuscan Sausage and Potato Soup
By Chelsea Lords
Tuscan Sausage and Potato Soup is a flavor-packed bowl of goodness! With savory Italian sausage, sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth, it’s next-level delicious, especially with a swirl of pesto!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Video
A video tutorial for this recipe will be available soon!
Equipment
- Dutch oven or large cast-iron pot
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, about 1 large onion)
- 1 tablespoon finely minced garlic (about 4 cloves)
- 2 tablespoons flour
- 5 cups chicken broth
- 4 cups baby gold potatoes (diced, unpeeled, see Note 1)
- 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, see Note 2)
- 2 cups half-and-half (see Note 3)
- Basil pesto or Parmesan cheese, for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, drizzle in the olive oil. Once hot, add the ground Italian sausage. Season with salt, pepper, and paprika (if using). Cook and crumble the sausage until it is well browned and cooked through. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate. Blot thoroughly to drain excess grease and set aside. There should be about 1 tablespoon of rendered grease left in the pot; if less, add an additional tablespoon of oil; if more, carefully drain off the excess. Do not wipe out the pot, as the browned bits add flavor.
- Keeping the pot at medium-high heat, add the finely diced onion and minced garlic. Sauté, stirring occasionally and scraping up any browned bits from the bottom of the pot, for 3–5 minutes or until the onion is soft and translucent. Sprinkle in the flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually add 1 cup of chicken broth, stirring and scraping the bottom of the pot well until the mixture thickens. Slowly add the remaining 4 cups of broth while continuing to stir and scrape. Bring the soup to a boil. Once boiling, add the diced gold potatoes and stir. Reduce the heat to a simmer, cover the pot with a lid, and cook until the potatoes are mostly tender, about 15 minutes.
- Remove the lid. Stir in the drained and rinsed white beans and the finely diced sun-dried tomatoes. Continue to simmer, uncovered, for another 5 minutes or until the potatoes are fully tender. Reduce the heat to low. Gently mix in the half-and-half. Stir and heat through until the soup is nicely thickened and creamy, being careful not to boil. Return the drained cooked sausage to the pot and stir to combine, allowing it to warm through.
- Ladle the hot soup into individual bowls. Add a generous scoop of fresh basil pesto (or to taste) to each bowl and gently stir through for a burst of fresh flavor. If not using pesto, you may need to add more seasoning and perhaps some grated Parmesan cheese. If desired, garnish bowls with a few extra finely diced sun-dried tomatoes. Serve immediately and enjoy!
Recipe Notes
Note 1: Golden potatoes have wonderfully thin skins, so there’s no need to peel them—this is a fantastic time-saver! If you choose to use a different variety of potato, such as Russet or Idaho, you may want to peel them first for a smoother texture.
Note 2: For an extra layer of flavor, if possible, select sun-dried tomatoes that are packed in oil with herbs like oregano or basil. Finely chopping them ensures their intense flavor is beautifully distributed throughout the soup.
Note 3: Half-and-half is a dairy product that provides richness without the heaviness of full cream. You can typically find it in the dairy aisle near milk and cream. If half-and-half is unavailable, you can create a substitute by combining 1 cup of whole milk with 1 cup of heavy cream.
Note 4: As mentioned, a vibrant swirl of pesto is truly the flavor star of this soup! It adds a fresh, herbaceous contrast to the rich base. If you’re using store-bought pesto, we highly recommend Rana® basil pesto for its excellent quality and taste.
Storage: To store, allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days. For longer storage, freeze the soup in sealed containers for up to 2–3 months. When reheating from frozen, thaw it first in the refrigerator, then warm it slowly on the stovetop over low heat until it’s warmed through. Heating dairy-based soups too rapidly can sometimes cause the milk products to curdle, so a gentle reheat is key.
Nutrition
Serving: 1 serving | Calories: 405kcal | Carbohydrates: 34.9g | Protein: 16.2g | Fat: 22.7g | Cholesterol: 49mg | Sodium: 1442.6mg | Fiber: 6.3g | Sugar: 6.6g
Nutrition information is automatically calculated and should only be used as an approximation.