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.

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.

5 Irresistible Tuscan Sausage and Potato Soup Tips

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

Scale

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)
2 cups yellow onion, finely diced (about 1 large onion)
1 tablespoon finely minced garlic (about 4 cloves)
2 tablespoons flour
5 cups chicken broth
4 cups baby gold potatoes, diced (unpeeled)
1 (15.5-ounce) can navy beans or cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, finely diced (plus more for garnish)
2 cups half-and-half
Basil pesto or Parmesan cheese, for serving

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Instructions

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).
Add onion and garlic to the pot. Sauté 3–5 minutes, stirring and scraping up browned bits, until softened.
Stir in flour and cook 1 minute, stirring constantly.
Gradually add 1 cup broth, scraping and stirring until thickened. Slowly add remaining broth while stirring. Bring to a boil.
Add potatoes. Reduce heat to a simmer, cover, and cook 15 minutes (until mostly tender).
Uncover and add beans and sun-dried tomatoes. Simmer 5 minutes, uncovered, until potatoes are fully tender.
Reduce heat to low. Stir in half-and-half and heat through until slightly thickened. Return sausage to the pot and stir.
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