Description
This Tuscan Sausage and Potato Soup is the ultimate comfort meal, blending hearty textures with a rich, velvety base. This satisfying one-pot dish features savory crumbled sausage, tender gold potatoes, and the tangy sweetness of sun-dried tomatoes. Finished with a signature swirl of fresh basil pesto, it brings the rustic charm of Italian-inspired cooking to your table in under an hour.
Ingredients
- 2 tablespoons olive oil
- 16 to 19 ounces ground sausage (mild or hot)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika (optional)
- 2 cups yellow onion, finely diced
- 1 tablespoon finely minced garlic
- 2 tablespoons flour
- 5 cups chicken broth
- 4 cups baby gold potatoes, diced and unpeeled
- 1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, finely diced
- 2 cups half-and-half
- Basil pesto or Parmesan cheese, for serving
Instructions
Step 1: Brown the Sausage
Heat olive oil in a large pot over medium-high heat. Add the ground sausage, seasoning with salt, pepper, and smoked paprika. Cook until fully browned and crumbled. Remove the sausage with a slotted spoon and blot thoroughly with paper towels to remove excess grease.
Step 2: Sauté the Aromatics
In the same pot, sauté the diced onions and garlic, scraping up the browned bits (fond) from the bottom. Once the onions are tender, stir in the flour and cook for 1 minute to remove the raw flour taste.
Step 3: Build the Broth
Gradually whisk in the chicken broth, starting with one cup to deglaze the pot, then adding the remaining 4 cups. Bring the mixture to a boil.
Step 4: Simmer the Potatoes
Add the diced baby gold potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for about 15 minutes until the potatoes are nearly tender.
Step 5: Final Simmer
Stir in the drained beans and sun-dried tomatoes. Simmer uncovered for another 5 minutes.
Step 6: Cream and Combine
Reduce the heat to low and stir in the half-and-half. Return the cooked sausage to the pot and stir until heated through.
Step 7: Garnish and Serve
Ladle the soup into bowls and finish each serving with a generous scoop of basil pesto or a sprinkle of Parmesan cheese.
Notes
Storage and Reheating: This soup stays fresh in an airtight container in the refrigerator for up to 3 days. Because the potatoes continue to absorb liquid as they sit, you may need to add a splash of chicken broth when reheating to reach your desired consistency.
The ‘Blotting’ Secret: For a clean, professional-looking broth, always blot your sausage thoroughly after browning. This prevents an orange layer of oil from forming on the surface of the creamy soup.
Variation – Adding Greens: To add a boost of color and nutrition, stir in 2 cups of chopped kale or baby spinach during the final 5 minutes of simmering. The residual heat will wilt the greens perfectly without making them mushy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 6g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: tuscan sausage potato soup, creamy italian sausage soup, one pot potato soup, sun dried tomato pesto soup, hearty white bean soup