Description
Tuscan Sausage and Potato Soup is a creamy, hearty comfort soup packed with savory Italian sausage, tender potatoes, white beans, and sun-dried tomatoes in a rich broth. Finished with a swirl of basil pesto, this cozy one-pot dinner is perfect for chilly nights and easy family meals.
Ingredients
2 tablespoons olive oil
16–19 ounces ground Italian sausage (mild or hot)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (optional)
2 cups yellow onion, finely diced (about 1 large onion)
1 tablespoon minced garlic (about 4 cloves)
2 tablespoons flour
5 cups chicken broth
4 cups baby gold potatoes, diced (unpeeled)
1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
½ cup sun-dried tomatoes, finely diced
2 cups half-and-half
Basil pesto, for serving
Parmesan cheese (optional for serving)
Extra sun-dried tomatoes for garnish (optional)
Instructions
Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage, salt, pepper, and smoked paprika. Cook while breaking the sausage into crumbles until browned.
Transfer cooked sausage to a paper-towel-lined plate using a slotted spoon. Leave about 1 tablespoon of grease in the pot.
Add diced onion and garlic to the pot. Cook for 3–5 minutes while scraping up browned bits until softened and fragrant.
Stir in flour and cook for 1 minute. Slowly add 1 cup chicken broth while stirring to create a thick base. Gradually add the remaining broth and bring to a boil.
Add diced baby gold potatoes, reduce heat to a simmer, cover, and cook for about 15 minutes until nearly tender.
Stir in drained white beans and chopped sun-dried tomatoes. Simmer uncovered for another 5 minutes until potatoes are fully tender.
Reduce heat to low and stir in the half-and-half. Add the cooked sausage back to the pot and heat until the soup thickens slightly.
Ladle into bowls and top with a swirl of basil pesto or freshly grated Parmesan cheese.
Notes
Potato tip: Baby gold potatoes have thin skins, so peeling isn’t necessary.
Half-and-half substitute: Use 1 cup whole milk + 1 cup heavy cream if needed.
Pesto tip: A spoonful of basil pesto adds incredible flavor to the finished soup.
Storage: Refrigerate in an airtight container for 3–4 days.
Freezing: Freeze for up to 3 months. Thaw and reheat gently to avoid curdling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 405 kcal
- Sugar: 6.6 g
- Sodium: 1442 mg
- Fat: 22.7 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34.9 g
- Fiber: 6.3 g
- Protein: 16.2 g
- Cholesterol: 49 mg