Tuscan Sausage and Potato Soup: The Ultimate Comfort Food Recipe
Introduction to Tuscan Sausage and Potato Soup
If you’re looking for a warm and hearty meal that brings the flavors of Tuscany right to your kitchen, then look no further! Tuscan Sausage and Potato Soup is the perfect dish for chilly evenings or when you want to treat yourself to something truly comforting. With its savory ingredients and creamy texture, this soup is sure to warm your heart and satisfy your cravings.
A Personal Story Behind My Tuscan Sausage and Potato Soup Journey
Growing up, my family had a tradition of gathering around the dinner table on Sunday evenings. One of the star dishes was a rustic Italian soup that my grandmother made, filled with flavors and love. It was her version of Tuscan soup that inspired my culinary journey. Each spoonful brought back memories of laughter and shared stories, making it a beloved recipe that I cherish to this day.
What Makes This Tuscan Sausage and Potato Soup Recipe Special?
This Tuscan Sausage and Potato Soup stands out for its delightful combination of savory ground Italian sausage, tender potatoes, and creamy half-and-half, creating a rich and satisfying dish. The addition of sun-dried tomatoes adds a burst of flavor, while the beans provide a hearty texture. Plus, with easy-to-follow steps and simple ingredients, this recipe is accessible for cooks of all skill levels. It’s not just a meal; it’s a warm hug in a bowl!
The Full Tuscan Sausage and Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 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 garlic, finely minced (about 4 cloves)
- 2 tablespoons flour
- 5 cups chicken broth
- 4 cups baby gold potatoes, diced (unpeeled)
- 1 can (15.5 ounces) 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
Instructions
- In a large pot over medium-high heat, add olive oil. Once hot, add the ground beef, season with salt, pepper, and paprika. Cook and crumble the beef until well browned. Transfer the cooked beef to a paper-towel-lined plate to drain excess grease.
- In the same pot, still over medium-high heat, add the diced onion and minced garlic. Sauté for 3-5 minutes until soft. Helpful tip: Keep stirring to prevent the garlic from burning. Add flour and cook, stirring constantly, for 1 minute.
- Gradually add 1 cup of broth, scraping the bottom of the pot until thickened. Gradually add the remaining 4 cups of broth, stirring well. Bring to a boil.
- Add the diced potatoes, stir, then reduce heat to a simmer. Cover the pot with a lid and cook for 15 minutes until the potatoes are mostly tender.
- Remove the lid, add beans and sun-dried tomatoes. Simmer, uncovered, for another 5 minutes until the potatoes are fully tender. Reduce heat to low, pour in the half-and-half, and heat until thickened. Stir in the cooked beef.
- Ladle the soup into bowls. Add a scoop of pesto to each bowl and gently stir. If not using pesto, adjust seasoning and consider adding Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Enjoy!
Serving Suggestions and Variations for Tuscan Sausage and Potato Soup
This sumptuous soup pairs beautifully with a crusty loaf of bread or a fresh garden salad. For added texture, consider topping it with crispy croutons or fresh herbs. If you prefer a vegetarian option, simply substitute the beef with plant-based sausage. You can also experiment with different beans or add leafy greens like spinach for extra nutrition. The possibilities are endless!
Frequently Asked Questions About Tuscan Sausage and Potato Soup
Can I make this soup ahead of time?
Absolutely! This soup can be stored in the refrigerator for up to 3 days, making it a great option for meal prep. Just reheat it gently before serving.
Can I freeze Tuscan Sausage and Potato Soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to an airtight container. It will keep well in the freezer for up to 3 months.
What can I use instead of half-and-half?
If you prefer a lighter version, you can replace half-and-half with milk, or for a richer flavor, use heavy cream. Keep in mind that this may alter the calorie count slightly.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories per Serving: 450
- Servings: 6
Tuscan Sausage and Potato Soup
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika (optional)
- 2 cup yellow onion, finely diced (about 1 large onion)
- 1 tablespoon garlic, finely minced (about 4 cloves)
- 2 tablespoon flour
- 5 cup chicken broth
- 4 cup baby gold potatoes, diced (unpeeled)
- 1 can navy beans or cannellini beans (15.5 ounces), drained and rinsed
- 1 2/3 cup sun-dried tomatoes, finely diced
- 2 cup half-and-half
- 1 serving Basil pesto or Parmesan cheese for serving
Instructions
- In a large pot over medium-high heat, add olive oil. Once hot, add the ground beef, season with salt, pepper, and paprika. Cook and crumble the beef until well browned. Transfer the cooked beef to a paper-towel-lined plate to drain excess grease.
- In the same pot, still over medium-high heat, add the diced onion and minced garlic. Sauté for 3-5 minutes until soft. Helpful tip: Keep stirring to prevent the garlic from burning. Add flour and cook, stirring constantly, for 1 minute.
- Gradually add 1 cup of broth, scraping the bottom of the pot until thickened. Gradually add the remaining 4 cups of broth, stirring well. Bring to a boil.
- Add the diced potatoes, stir, then reduce heat to a simmer. Cover the pot with a lid and cook for 15 minutes until the potatoes are mostly tender.
- Remove the lid, add beans and sun-dried tomatoes. Simmer, uncovered, for another 5 minutes until the potatoes are fully tender. Reduce heat to low, pour in the half-and-half, and heat until thickened. Stir in the cooked beef.
- Ladle the soup into bowls. Add a scoop of pesto to each bowl and gently stir. If not using pesto, adjust seasoning and consider adding Parmesan cheese. Garnish with extra sun-dried tomatoes if desired. Enjoy!