Tuscan Sausage and Potato Soup
A hearty and creamy soup filled with ground beef, potatoes, and beans, inspired by Tuscan flavors.
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!
Notes
This soup can be stored in the refrigerator for up to 3 days.