Name: Tuscan Sausage plus Potato Soup
Yield: 6

Tuscan Sausage and Potato Soup is loaded with savory sausage, sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth finished with a swirl of pesto.

If you enjoy this recipe, you’ll love our mega-popular Sausage Potato Soup or Sausage Tortellini Soup!

Why This Tuscan Sausage and Potato Soup Is The Best:

Unique yet familiar: Pesto in soup? a reliable! It’s a game-changer for a pop flavor in otherwise familiar flavors.
Ultimate comfort food: It’s super cozy and packed with satisfying flavors.
Customizable: Like it spicy? Go for hot sausage. Don’t love beans? Leave ’em out. It’s super flexible.
straightforward-peasy: Seriously, it’s a breeze to make. Big flavors with little fuss!
Crowd pleaser: It’s a hit at gatherings. Everyone loves this soup!

A collection of prepped ingredients for this recipe, including white beans, chopped onions, various seasonings, and more.

Tuscan Sausage and Potato Soup Ingredients

Ground Italian sausage: Mild or hot, use good quality for better flavor.
Yellow onion: Finely diced for best integration.
Garlic: Fresh cloves or jarred
Smoked paprika: skippable for a nice smoky flavor.
White flour: Thickens soup and helps absorb grease.
Chicken broth: Go for quality here!
Gold potatoes: Their skins are so thin, there’s no need to peel – a great time-saver!
White beans: Rinse to reduce sodium.
Sun-dried tomatoes: Finely chopped for flavor spread.
Half & half: Creamy texture without being as heavy as cream.

Quick Tip

A swirl of pesto is the flavor star of the show! If you’re going for store-bought, Rana® basil pesto is our top pick.

Adding sausage to the pot, seasoning, browning, and crumbling it, then adding in onion and garlic, followed by adding flour and stirring and sautéing, a key step in preparing Tuscan Sausage Potato Soup.

How To Make Tuscan Sausage and Potato Soup

Heat oil and cook sausage: In a pot, heat oil. Add sausage, season, and cook until browned. Remove and keep nearby.
Sauté veggies: In the same pot, sauté onion and garlic.
Thicken with flour: mix in flour; cook.
Add broth and potatoes: Gradually add broth, then potatoes. Bring to a boil, then simmer until potatoes are tender.
Add beans and tomatoes: mix in beans and sun-dried tomatoes. Simmer.
Mix in half & half: Lower heat, add half & half, and heat through. Return sausage.
Serve with pesto: Ladle into bowls, and swirl pesto on top.

Adding broth to the pot, stirring, bringing it to a boil, and then adding potatoes, tomatoes, and beans.

What To Serve Alongside

Crusty No-Knead Breador Dinner Rolls: Something to sop up leftover Tuscan Sausage and Potato Soup broth!
Italian Salad: Light and fresh.
Roasted Veggies: Adds nutrition and color.
Bruschetta: Fresh and fun appetizer.
Italian Pasta Salad: Filling and fun side!

Stirring in half-&-half, returning the sausage to the soup, mixing it through, and serving Tuscan Sausage and Potato Soup with a drizzle of pesto for added flavor.

Storage

In the fridge: Cool, and store in an airtight container for 3-4 days.
In the freezer: Freeze in sealed containers, good for 2-3 months.
To reheat: Thaw if frozen, then heat slowly on the stove until warmed through. Abrupt temperature changes can cause curdling.