Rustic Tuscan Sausage Potato Soup

Indulge in the rich and comforting flavors of our Tuscan Sausage and Potato Soup, a truly exceptional dish that combines savory Italian sausage with tender gold potatoes, creamy white beans, and the vibrant tang of sun-dried tomatoes, all simmered in a luscious, herb-infused broth. The secret ingredient that elevates this soup to an unforgettable culinary experience? A decadent swirl of fresh basil pesto, adding an aromatic depth that will tantalize your taste buds. This hearty soup is more than just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or any time you crave a taste of Tuscany.

If you’re a fan of robust and satisfying soups, you’re in for a treat with this recipe. For those who love the foundational flavors, you might also enjoy our popular Classic Sausage Potato Soup or the incredibly delicious Creamy Italian Sausage Tortellini Soup for more comforting variations.

Why Our Tuscan Sausage and Potato Soup Stands Out

This isn’t just another soup recipe; it’s a carefully crafted blend of flavors and textures designed to deliver maximum satisfaction with minimal effort. Here’s what makes this Tuscan Sausage and Potato Soup truly the best and a must-try for your kitchen:

1. Unique yet Familiar Flavor Profile: While the core ingredients offer comforting, traditional Italian-inspired tastes, the addition of pesto is a game-changer. It introduces a burst of fresh, herbaceous flavor that perfectly complements the savory sausage and rich broth, creating a sophisticated twist on a classic favorite. You’ll wonder how you ever enjoyed soup without it!
2. The Epitome of Comfort Food: There’s nothing quite like a warm, hearty bowl of soup to chase away the chill or simply soothe the soul. Our Tuscan Sausage and Potato Soup is exceptionally cozy, packed with substantial ingredients that make it incredibly filling and deeply satisfying. Each spoonful is a delightful journey of robust flavors, making it the perfect meal for a relaxed evening at home.
3. Highly Customizable to Your Preference: We believe a great recipe should be adaptable to your taste and pantry. This soup is wonderfully flexible! Prefer a bit of a kick? Opt for hot Italian sausage. Not a fan of beans? Feel free to omit them or swap them for another vegetable like spinach or kale for added greens. You can easily adjust the spice level, creaminess, or vegetable content to suit your family’s preferences, making it a truly versatile dish.
4. Effortlessly Easy to Prepare: Despite its gourmet taste, this Tuscan Sausage and Potato Soup is remarkably simple to make. It comes together with minimal fuss, making it an ideal choice for busy weeknights when you want a delicious, homemade meal without spending hours in the kitchen. Big, complex flavors are achieved with straightforward steps and common ingredients, proving that extraordinary meals don’t have to be complicated.
5. A Guaranteed Crowd-Pleaser: Whether you’re hosting a dinner party, planning a casual get-together, or simply feeding your family, this soup is always a hit. Its universally appealing flavors and comforting nature ensure that everyone, from adults to picky eaters, will ask for seconds. Prepare to receive compliments and recipe requests when you serve this delightful Tuscan creation!

Essential Ingredients for Tuscan Sausage and Potato Soup

Crafting this flavorful soup begins with selecting high-quality ingredients. Here’s what you’ll need to create this Tuscan masterpiece:

• Ground Italian Sausage: The star of the show! Choose either mild for a mellow flavor or hot for a spicy kick. Using a good quality Italian sausage will significantly enhance the overall taste of your soup, providing rich, savory notes and a satisfying texture.
• Yellow Onion: Finely diced, the onion provides a sweet and aromatic base for the soup, sautéing down to add essential depth without overpowering the other ingredients.
• Garlic: Freshly minced garlic is always best for its pungent aroma and robust flavor. If fresh isn’t available, jarred minced garlic can be used as a convenient alternative.
• Smoked Paprika: While optional, a touch of smoked paprika introduces a wonderful smoky undertone and a hint of color, adding another layer of complexity to the broth.
• White Flour: This acts as a thickener, creating a roux with the sausage drippings and oil, which helps to bind the soup and absorb excess grease, resulting in a perfectly creamy consistency.
• Chicken Broth: Opt for a high-quality chicken broth or stock. It forms the base of our rich and flavorful soup, so a good broth will make all the difference in the final taste.
• Gold Potatoes: These thin-skinned beauties are perfect for soup! Their tender flesh holds up well during simmering, and their thin skins mean there’s absolutely no need to peel them, saving you valuable prep time. Dice them evenly for consistent cooking.
• White Beans: Cannellini or navy beans work wonderfully here. Make sure to rinse them thoroughly before adding them to the soup to reduce excess sodium and remove any canning liquid. They add a creamy texture and boost the protein and fiber content.
• Sun-Dried Tomatoes: Finely chopped, these concentrated gems infuse the soup with an intense, sweet-tart, and umami-rich flavor that is quintessentially Tuscan. They add a beautiful color and a chewy texture.
• Half & Half: This dairy addition contributes to the soup’s creamy texture and luxurious mouthfeel without making it as heavy or rich as using full cream. It strikes the perfect balance for a comforting yet not overly indulgent soup.

How To Prepare Our Delicious Tuscan Sausage and Potato Soup

Follow these simple steps to create a hearty and flavorful Tuscan Sausage and Potato Soup that will impress everyone:

1. Brown the Sausage: Begin by heating a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add your ground Italian sausage, breaking it up with a spoon. Season generously with salt, pepper, and smoked paprika (if using). Cook until the sausage is beautifully browned and fully cooked through. This browning step is crucial for developing deep, savory flavors. Once cooked, use a slotted spoon to transfer the sausage to a plate lined with paper towels, blotting thoroughly to remove excess grease. Set the sausage aside. Leave about a tablespoon of grease in the pot; if there’s less, add a bit more oil; if more, carefully drain the excess. Do not wipe out the pot, as the browned bits (fond) will add tremendous flavor.
2. Sauté the Aromatics: Keep the pot at medium-high heat. Add the finely diced yellow onion and minced garlic to the residual sausage drippings. Sauté, stirring occasionally and scraping up any browned bits from the bottom of the pot, for 3-5 minutes until the onion is softened and translucent and the garlic is fragrant.
3. Create a Roux: Sprinkle the flour over the sautéed onions and garlic. Cook, stirring constantly, for about 1 minute. This step cooks out the raw flour taste and creates a roux, which will be the base for thickening our soup.
4. Build the Broth and Add Potatoes: Gradually pour in 1 cup of chicken broth, stirring vigorously and scraping the bottom of the pot to incorporate the flour mixture and prevent lumps. Continue to stir until the mixture thickens. Then, gradually add the remaining 4 cups of chicken broth, stirring constantly to ensure a smooth, well-combined base. Bring the soup to a boil. Once boiling, add the diced gold potatoes and stir. Reduce the heat to a gentle simmer, cover the pot with a lid, and cook for about 15 minutes, or until the potatoes are mostly tender.
5. Incorporate Beans and 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.
6. Add Creaminess and Return Sausage: Reduce the heat to low. Gently stir in the half-and-half until it is fully incorporated and the soup is nicely heated through and slightly thickened. Avoid bringing the soup to a rolling boil after adding the half-and-half to prevent curdling. Finally, return the drained, cooked sausage to the pot and stir to combine.
7. Serve with Pesto: Ladle the hot Tuscan Sausage and Potato Soup into individual bowls. For the signature flavor, add a generous scoop (or to taste) of fresh basil pesto to each serving and gently swirl it through the soup. If you’re not using pesto, you may need to adjust seasonings further and consider a sprinkle of Parmesan cheese for added depth. Garnish with extra finely diced sun-dried tomatoes if desired. Serve immediately and enjoy!

Perfect Pairings: What To Serve with Tuscan Sausage and Potato Soup

This hearty Tuscan Sausage and Potato Soup is wonderful on its own, but it truly shines when paired with complementary sides. Here are some fantastic suggestions to complete your meal:

1. Crusty No-Knead Bread or Warm Dinner Rolls: A must-have! The crunchy crust and soft interior of a good bread are perfect for soaking up every last drop of the rich, flavorful soup broth. Garlic bread or focaccia would also be delightful.
2. Fresh Italian Salad: A crisp, light, and fresh salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup. It adds crunch and a vibrant element to your plate.
3. Simple Roasted Vegetables: A medley of seasonal roasted vegetables, such as asparagus, broccoli, or bell peppers, can add extra nutrition, color, and a lovely caramelized sweetness that pairs well with the savory soup.
4. Classic Bruschetta: For an authentic Italian appetizer feel, serve with fresh bruschetta. The bright flavors of ripe tomatoes, garlic, and basil on toasted bread make a fantastic prelude or accompaniment.
5. Hearty Italian Pasta Salad: If you’re looking for a more substantial side, a well-made Italian pasta salad can be both filling and fun, complementing the soup’s flavors without being too heavy.

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★★★★★

5 from 2 votes

Tuscan Sausage and Potato Soup

By
Chelsea Lords

Our Tuscan Sausage and Potato Soup is a true explosion of flavor in every spoonful! This delightful recipe combines the richness of savory Italian sausage, the sweet tang of sun-dried tomatoes, the comforting starchiness of tender potatoes, and the creamy texture of white beans, all suspended in a perfectly seasoned broth. Finished with a vibrant swirl of basil pesto, this soup isn’t just delicious; it’s a hearty and unforgettable experience that brings the taste of Tuscany right to your kitchen.

Prep Time:

30 minutes
minutes

Cook Time:

30 minutes
minutes

Total Time:

1 hour
hour

Servings:

6
servings

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, for depth of flavor
• 2
  cups
  yellow onion
  finely diced, about 1 large onion
• 1
  tablespoon
  finely minced garlic
  about 4 cloves, fresh is best!
• 2
  tablespoons
  all-purpose 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 optional garnish (see Note 2)
• 2
  cups
  half-and-half
  (see Note 3 for substitution options)
• Basil pesto
  or Parmesan cheese, for serving (see Note 4)

Instructions

• In your large pot or Dutch oven over medium-high heat, drizzle in the olive oil. Once the oil is shimmering, add the ground Italian sausage. Season the sausage with salt, pepper, and the optional smoked paprika. Cook and crumble the sausage with a spoon until it is thoroughly browned and no pink remains. Using a slotted spoon, carefully transfer the cooked sausage to a plate lined with paper towels. Blot the sausage thoroughly with additional paper towels to remove as much grease as possible, then set aside. There should be approximately 1 tablespoon of grease left in the pot. If there’s less, add an additional 1 tablespoon of olive oil. If there is more, carefully drain the excess, but do not wipe out the pot – those browned bits are essential for flavor!
• Keeping the pot at medium-high heat, add the finely diced yellow onion and minced garlic. Sauté the vegetables, stirring occasionally and scraping up any browned bits (fond) from the bottom of the pot, for 3–5 minutes or until the onion is soft and translucent and the garlic is fragrant. Next, sprinkle the flour over the sautéed mixture and cook, stirring constantly for about 1 minute. This step cooks the raw flour taste out and creates a thickener. Gradually add 1 cup of chicken broth, stirring well and scraping the bottom of the pot to ensure all the flour is incorporated and no lumps form. The mixture should thicken nicely. Then, gradually add the remaining 4 cups of chicken broth, continuing to stir and scrape the bottom of the pot to create a smooth, rich base. 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, which should take approximately 15 minutes.
• Remove the lid from the pot. Add the drained and rinsed white beans and the finely diced sun-dried tomatoes. Stir all the ingredients together and continue to simmer, uncovered, for another 5 minutes, or until the potatoes are fully tender to your liking. Reduce the heat to low. Gently mix in the half-and-half, stirring until it is fully combined and the soup is heated through and has achieved a lovely, slightly thickened consistency. Be careful not to let the soup boil once the half-and-half has been added to prevent curdling. Finally, return the drained cooked sausage to the pot and stir everything together.
• Ladle the warm Tuscan Sausage and Potato Soup into individual serving bowls. For the signature flavor enhancement, add a generous scoop (or to taste) of basil pesto to each bowl and gently swirl it through the soup. The pesto adds an incredible brightness and aromatic depth. If you choose not to use pesto, you may need to adjust the salt and pepper to taste, and a sprinkle of grated Parmesan cheese would be a welcome addition. If desired, garnish each bowl with a few extra finely diced sun-dried tomatoes for color and texture. Serve immediately and savor every delicious spoonful!

Recipe Notes and Pro Tips

Note 1: Potato Choice: We specifically recommend golden potatoes (like Yukon Golds) because their skins are exceptionally thin, meaning there’s absolutely no need for peeling – a fantastic time-saver in the kitchen! Their creamy texture also works perfectly in this soup. If you opt to use a different variety of potato, such as Russet or red potatoes, we recommend peeling them first as their skins can be tougher.

Note 2: Sun-Dried Tomatoes: For an extra layer of flavor and convenience, if possible, look for sun-dried tomatoes that are packed in oil with herbs. These often come infused with Italian spices, which will further enhance the soup’s aromatic profile. Remember to finely chop them so their concentrated flavor spreads evenly throughout the soup.

Note 3: Dairy Options: Half-and-half is a dairy product that provides a creamy texture without the heaviness of full cream. You’ll typically find it in the dairy aisle near milk and heavy cream. If half-and-half is not available, you can easily create a substitute by combining 1 cup of whole milk with 1 cup of heavy cream. For a richer soup, you can use all heavy cream, or for a slightly lighter version, use whole milk, though it won’t be as creamy.

Note 4: Pesto Power!: As mentioned, a generous swirl of fresh basil pesto is genuinely the flavor star that elevates this soup! It introduces a vibrant, herbaceous counterpoint to the savory and creamy elements. If you’re using store-bought pesto, we’ve found that Rana® basil pesto consistently offers a high-quality, delicious taste that complements this soup beautifully. Don’t skip this ingredient if you want the full “best” experience!

Storage: To store leftovers, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3–4 days. For longer preservation, the soup freezes exceptionally well. Pour it into freezer-safe containers or bags, leaving about an inch of headspace, and freeze for up to 2–3 months. To reheat, thaw frozen soup in the refrigerator first. Then, gently warm it on the stovetop over low heat, stirring frequently. Be cautious of abrupt temperature changes, especially when reheating dairy-based soups, as rapid heating can sometimes cause the half-and-half to curdle. Slow and steady wins the race for creamy reheating!

Nutrition Information

Serving:
1serving
|

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. It may vary based on specific brands and exact measurements of ingredients used.