Description
Tuscan Sausage and Potato Soup is a warm, comforting dish that captures the essence of Italian cuisine. This hearty soup features savory ground Italian sausage, tender baby gold potatoes, and creamy navy beans, all simmered in a rich chicken broth with sun-dried tomatoes for an extra burst of flavor. Ideal for chilly nights or gatherings, this recipe is easy to prepare and offers a delightful twist with a swirl of basil pesto. Each spoonful brings satisfaction and warmth, making it a go-to choice for family dinners or special occasions.
Ingredients
Scale
- 2 tablespoons olive oil
- 16 to 19 ounces ground Italian sausage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 cups yellow onion (finely diced)
- 1 tablespoon finely minced garlic (4 cloves)
- 2 tablespoons flour
- 5 cups chicken broth
- 4 cups baby gold potatoes (diced, unpeeled)
- 1 (15.5-ounce) can navy beans
- 1/2 cup sun-dried tomatoes (finely diced)
- 2 cups half-and-half
- Basil pesto
Instructions
- In a large pot over medium-high heat, drizzle olive oil and add the ground Italian sausage. Season with salt, pepper, and smoked paprika; cook until browned.
- Transfer the sausage to a paper towel-lined plate, leaving some grease in the pot. Add diced onions and minced garlic; sauté until soft.
- Stir in flour and gradually pour in one cup of chicken broth while scraping up browned bits from the pot. Add remaining broth and diced potatoes; bring to a boil.
- Cover and simmer until potatoes are tender (about 15 minutes). Stir in navy beans and sun-dried tomatoes; simmer uncovered for another five minutes.
- Mix in half-and-half and return the sausage to the pot. Serve hot with a swirl of basil pesto.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 50mg