Tuscan Sausage and Potato Soup
Dive into a bowl of pure comfort with this Hearty Tuscan Sausage and Potato Soup. Bursting with savory Italian sausage, tender potatoes, and a rich, creamy broth, it's a wonderfully satisfying meal. This soup is perfect for a chilly evening, offering warmth and robust flavor in every spoonful and sure to become a family favorite.
Prep Time
20 minutes
Cook Time
35-45 minutes
Total Time
55-65 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Features a rich and incredibly flavorful broth, deepened by savory Italian sausage and aromatics.
- A hearty and filling meal in a bowl, perfect for cooler evenings or when you crave something substantial.
- Offers versatility with the choice of mild or spicy Italian sausage, catering to different palates.
- Comes together relatively quickly for a homemade soup, making it suitable for weeknight dinners.
- The flavors meld and deepen beautifully, making it an excellent candidate for meal prep or enjoying leftovers.
Ingredients
- 30 ml (2 tablespoons) olive oil
- 450-540 grams (16 to 19 ounces) ground Italian sausage, mild or hot
- 2.5 ml (1/2 teaspoon) salt
- 2.5 ml (1/2 teaspoon) black pepper
- 5 ml (1 teaspoon) smoked paprika (optional)
- 300 grams (2 cups) yellow onion, finely diced (about 1 large onion)
- 15 ml (4 cloves) finely minced garlic
- 30 grams (2 tablespoons) all-purpose flour
- 1.25 liters (5 cups) chicken broth
- 600 grams (4 cups) baby gold potatoes, diced (unpeeled, approximately 3-4 medium potatoes)
- 440 gram (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
- 75 grams (1/2 cup) oil-packed sun-dried tomatoes, finely diced (plus more for garnish)
- 475 ml (2 cups) half-and-half cream (or light cream)
- Fresh basil pesto or grated Parmesan cheese, for serving
Instructions
- In a large, heavy-bottomed pot or Dutch oven, drizzle in the olive oil over medium-high heat. Once the oil is shimmering and hot, add the ground Italian sausage. Season generously with salt, black pepper, and the optional smoked paprika. Cook the sausage, breaking it up with a spoon, until it is beautifully browned and cooked through, about 5-7 minutes. Using a slotted spoon, carefully transfer the cooked sausage to a paper-towel-lined plate. Thoroughly blot the sausage with additional paper towels to remove excess grease, then set aside. There should be approximately 15 ml (1 tablespoon) of grease left in the pot; if less, add an additional 15 ml (1 tablespoon) of olive oil. If there is more, carefully drain off the excess, but do not wipe out the pot as the browned bits (fond) contribute significant flavor.
- Keeping the pot at medium-high heat with the remaining sausage drippings, add the finely diced yellow onion and minced garlic. Sauté, stirring occasionally and scraping up any browned bits from the bottom of the pot, for 3-5 minutes or until the onions are softened and translucent and the garlic is fragrant. This step builds the aromatic foundation of the soup.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook, stirring constantly, for 1 minute. This creates a roux, which will thicken the soup and help to create a smooth, creamy texture. Cooking the flour for a minute helps to remove any raw flour taste.
- Gradually add 250 ml (1 cup) of chicken broth to the pot, stirring vigorously and scraping the bottom to ensure no lumps form and all the browned bits are incorporated. Continue to stir until the mixture thickens. Then, gradually add the remaining 1 liter (4 cups) of chicken broth, stirring and scraping the bottom of the pot constantly. Bring the mixture to a boil.
- Once the soup base is boiling, add the diced baby gold potatoes and stir to combine. Reduce the heat to a gentle simmer, then cover the pot with a lid. Allow the potatoes to cook until they are mostly tender, which typically takes about 15 minutes. They should be easily pierced with a fork but still have a slight firmness.
- Remove the lid from the pot. Stir in the drained and rinsed navy or cannellini beans and the finely diced sun-dried tomatoes. Continue to simmer, uncovered, for another 5 minutes, or until the potatoes are fully tender and the flavors have melded together.
- Reduce the heat to low. Stir in the half-and-half cream until fully incorporated and the soup reaches a beautiful creamy consistency. Continue to heat through, stirring gently, until the soup is nicely thickened and warmed, being careful not to bring it back to a boil after adding the cream. Finally, return the drained, cooked sausage to the pot and stir it through.
- Ladle the hearty Tuscan Sausage and Potato Soup into individual bowls. For an explosion of fresh flavor, add a generous scoop (or to taste) of basil pesto to each bowl and gently stir it through. If you opt not to use pesto, you may need to adjust the seasoning with additional salt and pepper, and a sprinkle of grated Parmesan cheese would be a delightful addition. If desired, garnish each bowl with extra finely diced sun-dried tomatoes. Serve immediately and enjoy the warmth and rich flavors!
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (5-7 liter capacity)
- Slotted spoon
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Paper towels
Essential Success Tips
- Ensure you achieve a good sear and proper browning on the sausage; this creates the initial layer of deep, savory flavor for the entire soup.
- Do not skip scraping up the fond (the browned bits that stick to the bottom of the pot) after cooking the sausage and sautéing the onions. These bits are packed with concentrated flavor and will dissolve into the broth, enriching the soup.
- Dice your potatoes evenly to ensure they cook at the same rate. This prevents some pieces from being undercooked while others turn mushy.
- When adding the flour and then the broth, stir constantly and gradually. This technique is crucial for creating a smooth, lump-free roux that thickens the soup perfectly.
- Always add the half-and-half only after reducing the heat to low and just before serving. High heat can cause dairy to curdle, especially if boiled after addition.
Professional Cooking Secrets
- To elevate the depth of flavor, deglaze the pot with a splash of dry white wine (about 60 ml / 1/4 cup) after cooking the sausage and before adding the onions. Scrape up the fond while the wine simmers and reduces slightly.
- For an even richer mouthfeel and to enhance the potato flavor, consider gently mashing about 1/2 cup of the cooked potatoes against the side of the pot with the back of your spoon before stirring in the half-and-half. This naturally thickens the soup slightly.
- Finish each serving with a very light drizzle of high-quality extra virgin olive oil and a sprinkle of freshly chopped basil, if not using pesto. This adds a vibrant aroma and a fresh, peppery note that brightens the entire dish.
Notes
- This soup is a fantastic make-ahead meal as the flavors tend to deepen and improve overnight. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a delightful variation, try adding a handful of fresh baby spinach or kale during the last 5 minutes of simmering for extra greens and nutrients.
- While half-and-half provides a lovely richness, you can also use whole milk for a lighter soup or heavy cream for an even more indulgent experience. Adjust seasoning accordingly.
Frequently Asked Questions
Can I make this soup dairy-free?
Yes, you can substitute the half-and-half with an unsweetened dairy-free alternative like cashew cream, full-fat coconut milk (for a slightly different flavor profile), or a rich oat milk for a similar creamy texture. Ensure your chicken broth is also dairy-free.
What kind of potatoes are best for this soup?
Baby gold or Yukon Gold potatoes are ideal for this soup because they hold their shape well during cooking and have a wonderfully creamy texture. Red potatoes are also a good choice. Avoid starchy potatoes like Russets, as they can break down too much and become mushy in soup.
Can I freeze this soup?
Yes, this soup freezes well, but with a caveat. Dairy can sometimes separate when frozen and thawed, affecting the texture. For best results, freeze the soup base without adding the half-and-half. When ready to serve, thaw the soup, reheat it, and then stir in the half-and-half just before serving.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 recipe): Calories: 550, Protein: 35g, Fat: 35g, Carbs: 35g, Fiber: 6g. (Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Allergy Information
Contains dairy and gluten. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. For a dairy-free version, use unsweetened cashew or coconut cream instead of half-and-half. This recipe also contains alliums (onion, garlic).
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