Description
Tuscan Sausage and Potato Soup is the ultimate comfort dish that brings warmth and satisfaction to your table. This hearty soup features savory Italian sausage, tender baby gold potatoes, creamy navy beans, and sun-dried tomatoes simmered in a rich chicken broth. A final swirl of basil pesto adds a burst of flavor, making this soup perfect for cozy dinners or gatherings. With its simple preparation process, this recipe is accessible for cooks of all skill levels. Whether served with crusty bread or topped with fresh herbs, Tuscan Sausage and Potato Soup is sure to become a family favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 16 to 19 ounces ground Italian sausage
- 2 cups yellow onion (finely diced)
- 5 cups chicken broth
- 4 cups baby gold potatoes (diced)
- 1 (15.5-ounce) can navy beans
- ½ cup sun-dried tomatoes (finely diced)
- 2 cups half-and-half
- Basil pesto
Instructions
- In a large pot over medium-high heat, heat olive oil. Add ground Italian sausage, season with salt, pepper, and smoked paprika. Cook until browned and transfer to a paper-towel-lined plate.
- In the same pot, sauté onions and garlic for 3-5 minutes until soft. Sprinkle in flour and stir for 1 minute. Gradually add chicken broth while scraping the bottom of the pot.
- Bring to a boil; add diced potatoes and simmer covered for about 15 minutes until mostly tender.
- Stir in navy beans and sun-dried tomatoes; simmer uncovered for an additional 5 minutes until potatoes are fully tender. Mix in half-and-half and cooked sausage.
- Serve hot with a scoop of basil pesto stirred in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 65mg