If you’ve been craving something warm, creamy, and hug-your-soul cozy, Tuscan Sausage and Potato Soup is about to become your new “make it again” obsession. You know those days when everyone’s hungry right now, you’re tired, and the idea of a complicated dinner makes you want to move to a cabin and live on crackers? Same. This soup is the kind of easy comfort that makes you feel like you have your life together—even if there’s still laundry on the couch.
It’s hearty thanks to Italian sausage and potatoes, creamy without being fussy, and full of little flavor surprises like sun-dried tomatoes and pesto. Basically: a bowl of calm.
Table of Contents
Why You’ll Love This Tuscan Sausage and Potato Soup
- One pot, big reward. Less cleanup = more peace.
- Weeknight-friendly. It feels fancy, but it’s totally doable after a long day.
- Picky-eater approved. Potatoes + sausage + creamy broth usually win the household vote.
- That restaurant vibe… at home. The pesto swirl at the end? Chef’s kiss (and you didn’t even break a sweat).
Ingredients You’ll Need
Here’s everything that turns this into the coziest bowl of comfort (with no weird ingredients that require a treasure hunt):
- 2 tbsp olive oil
- 16–19 oz ground Italian sausage (mild or hot—choose your adventure)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika (optional, but adds a subtle smoky warmth)
- 2 cups yellow onion, finely diced (about 1 large onion)
- 1 tbsp minced garlic (about 4 cloves)
- 2 tbsp flour
- 5 cups chicken broth
- 4 cups baby gold potatoes, diced, unpeeled
- 1 (15.5 oz) can navy beans or cannellini beans, drained + rinsed
- 1/2 cup sun-dried tomatoes, finely diced (plus extra for garnish)
- 2 cups half-and-half
- Basil pesto or Parmesan, for serving
Aneta note: I love recipes like this because they feel like comfort food and “I totally planned this” food. Even if you didn’t.
How to Make Tuscan Sausage and Potato Soup Step-by-Step
1) Brown the sausage
In a large pot over medium-high heat, drizzle in the olive oil. Once hot, add the sausage. Season with salt, pepper, and smoked paprika (if using). Cook, breaking it up as you go, until it’s well browned.
Use a slotted spoon to transfer sausage to a paper-towel-lined plate. Blot it well and set aside.
Quick check: You want about 1 tablespoon of grease left in the pot.
- If there’s not enough, add 1 tablespoon oil.
- If there’s too much, carefully drain a little off.
(And don’t wipe the pot—those browned bits are flavor gold.)
2) Sauté the onion and garlic
Keep the pot at medium-high heat. Add the diced onion and garlic. Sauté for 3–5 minutes, stirring and scraping up the browned bits, until soft and fragrant.
3) Make a quick thickener
Sprinkle in the flour. Stir constantly for 1 minute—this cooks off the raw flour taste and helps make that creamy, cozy texture later.
4) Add broth gradually (no lumps, please)
Slowly pour in 1 cup of chicken broth, stirring and scraping the bottom well. It’ll thicken quickly.
Then gradually add the remaining 4 cups broth, stirring as you go. Bring the soup to a boil.
5) Add potatoes and simmer
Once boiling, add the diced potatoes and stir. Reduce heat to a simmer, cover, and cook 15 minutes, until potatoes are mostly tender.
6) Add beans + sun-dried tomatoes
Remove the lid. Stir in the beans and sun-dried tomatoes. Simmer uncovered for 5 minutes, until the potatoes are fully tender.
7) Make it creamy
Reduce heat to low. Stir in the half-and-half and heat through until the soup thickens nicely.
Add the sausage back in and stir.
8) Serve like a pro (with minimal effort)
Ladle into bowls. Add a big spoonful of pesto to each bowl and gently swirl it through.
If you skip the pesto, you’ll likely want a little extra seasoning and/or Parmesan on top. Garnish with extra sun-dried tomatoes if you’re feeling fancy.
My Little Story With This Soup
The first time I made Tuscan Sausage and Potato Soup, it was one of those “I need dinner in a pot and I need it now” evenings. I had sausage in the fridge, potatoes on the counter, and exactly zero patience for complicated steps. When I swirled pesto into the bowl at the end, my kitchen smelled like something you’d pay $18 for at a cozy restaurant—except I was wearing sweatpants and no one judged me.
Now it’s one of my go-to soups when I want comfort food that doesn’t demand my whole day.
Tips for the Best Bowl (Without Stress)
- Dice potatoes small-ish so they cook quickly and evenly.
- Scrape the bottom of the pot when adding broth. Those browned bits are basically flavor confetti.
- Want it thicker? Simmer a few extra minutes uncovered, or mash a few potato pieces against the side of the pot.
- If your soup looks a little “meh” at the end… add pesto or Parmesan. It’s like turning on the lights in a room—suddenly everything looks better.
- Spice control: Use mild sausage for family-friendly flavor, hot sausage if you like a little drama.
FAQs About Tuscan Sausage and Potato Soup
Can I use a different kind of potato?
Absolutely. Baby gold potatoes are perfect because they’re creamy and hold up well, but russets or Yukon gold work too. If using russets, they may break down more (still delicious, just a bit thicker).
Can I make Tuscan Sausage and Potato Soup ahead of time?
Yes! It reheats beautifully. The soup may thicken as it sits, so add a splash of broth or half-and-half when reheating.
How do I store leftovers?
Store in an airtight container in the fridge for 3–4 days. Reheat on the stovetop over low heat, stirring often.
Can I freeze it?
You can, but creamy soups sometimes separate a little after freezing. If you want the best texture, freeze it before adding half-and-half, then add the dairy after reheating.
What can I use instead of half-and-half?
You can use whole milk for a lighter soup (it’ll be a bit less rich), or heavy cream for extra indulgence. If you go with milk, keep the heat low so it doesn’t curdle.
Cozy Bowls and Happy Bellies
If you’re looking for a dinner that feels like a warm blanket, Tuscan Sausage and Potato Soup is it. It’s comforting, filling, and just fancy enough to make you feel like you did something special—even if it was a “cook dinner and survive the evening” kind of day.
Make a pot, swirl in that pesto, and watch how fast everyone suddenly appears in the kitchen like they heard a dinner bell. Happy cooking!
More Comfort-Food Favorites
If this Tuscan Sausage and Potato Soup hit the spot (and made your kitchen smell like a little Italian café), here are a few more cozy, family-friendly ideas you might love next—perfect for busy nights when you still want something warm and satisfying:
- When you’re in the mood for another creamy, spoonable dinner, try Crockpot Italian Chicken Soup for an easy set-it-and-forget-it meal.
- If that pesto swirl was your favorite part, you’ll probably adore Creamy Pesto Chicken Pasta for a weeknight “treat yourself” dinner.
- Want more soups that feel like a hug in a bowl? Add this to your list: Garlic Parmesan Chicken Soup when you’re craving extra cozy and cheesy comfort.
- And if you loved the hearty potatoes + comfort vibe, don’t miss Chicken Soup With Potatoes for a simple, classic bowl everyone will eat.
⭐ Made this recipe? I’d love to hear how it went in your kitchen! Please leave a quick review and tap your star rating (★★★★★). Your feedback helps other readers—and it totally makes my day!
Tuscan Sausage and Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy, hearty Tuscan Sausage and Potato Soup made in one pot with Italian sausage, tender potatoes, white beans, sun-dried tomatoes, and a cozy splash of half-and-half. Perfect for busy weeknights and extra-delicious with pesto or Parmesan.
Ingredients
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2 tablespoons olive oil
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16 to 19 ounces ground Italian sausage (mild or hot)
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 teaspoon smoked paprika (optional)
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2 cups yellow onion, finely diced (about 1 large onion)
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1 tablespoon finely minced garlic (about 4 cloves)
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2 tablespoons flour
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5 cups chicken broth
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4 cups baby gold potatoes, diced (unpeeled)
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1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
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1/2 cup sun-dried tomatoes, finely diced (plus more for garnish)
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2 cups half-and-half
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Basil pesto or Parmesan cheese, for serving
Instructions
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In a large pot over medium-high heat, add olive oil. Once hot, add sausage. Season with salt, pepper, and paprika (if using). Cook, crumbling, until well browned. Transfer sausage to a paper-towel-lined plate, blot, and set aside. Leave about 1 tablespoon grease in the pot (add 1 tablespoon oil if needed, or drain excess).
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Add onion and garlic to the pot. Sauté 3–5 minutes, stirring and scraping up browned bits, until softened.
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Stir in flour and cook 1 minute, stirring constantly.
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Gradually add 1 cup broth, scraping and stirring until thickened. Slowly add remaining broth while stirring. Bring to a boil.
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Add potatoes. Reduce heat to a simmer, cover, and cook 15 minutes (until mostly tender).
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Uncover and add beans and sun-dried tomatoes. Simmer 5 minutes, uncovered, until potatoes are fully tender.
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Reduce heat to low. Stir in half-and-half and heat through until slightly thickened. Return sausage to the pot and stir.
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Serve warm with a scoop of pesto swirled in (or Parmesan). Garnish with extra sun-dried tomatoes if desired.
Notes
Potatoes: Baby gold potatoes are ideal—no peeling needed. Dice them evenly for quick, even cooking.
Thicker soup: Simmer uncovered a few extra minutes, or lightly mash a few potato pieces in the pot.
Pesto vs. Parmesan: Pesto adds a big flavor boost. If skipping pesto, taste and adjust salt/pepper and add Parmesan.
Leftovers: Soup thickens as it sits—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American / Tuscan-inspired
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 85 mg