Tuscan Sausage White Bean Soup

Why You’ll Love This Recipe

This soup is full of bold Italian flavors and nourishing ingredients. The sausage adds richness, while the white beans and vegetables create a hearty, wholesome base. It’s incredibly easy to prepare, makes great leftovers, and tastes even better the next day. Whether you’re feeding a family or meal prepping for the week, this cozy soup is a warm, flavorful choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or spicy, casings removed)
olive oil
yellow onion
carrots
celery
garlic
white beans (cannellini or great northern, canned or cooked)
chicken broth
diced tomatoes (optional, for a tomato-based variation)
fresh or dried rosemary
dried thyme
salt
black pepper
baby spinach or kale
Parmesan cheese (for topping, optional)
crusty bread (for serving)

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and fully cooked. Remove and set aside.
2. In the same pot, add chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Return the cooked sausage to the pot. Add white beans, chicken broth, herbs, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes to let flavors meld.
6. Add spinach or kale and cook for an additional 5 minutes until wilted and tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with grated Parmesan and a side of crusty bread if desired.

Servings and timing

Serves 6
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Tomato-based: Add a can of diced tomatoes or tomato paste for a richer, tomato-forward broth.
• Creamy version: Stir in a splash of heavy cream or half-and-half at the end for a creamier texture.
• Spicy kick: Use spicy Italian sausage or add red pepper flakes.
• Vegetarian version: Skip the sausage and use vegetable broth, adding extra beans or mushrooms for substance.
• Herb swap: Fresh basil or oregano can be used in place of thyme or rosemary.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through, adding a splash of broth or water if needed.
To freeze, cool the soup completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

What kind of sausage should I use?

Italian sausage (pork or chicken, mild or spicy) is traditional. Remove the casing before cooking for best texture.

Can I use dried beans?

Yes, soak and cook dried white beans in advance, or use a pressure cooker. You’ll need about 1½ cups cooked beans per can.

Can I make this in a slow cooker?

Yes. Brown the sausage and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Can I freeze this soup?

Absolutely. It freezes very well. Let it cool fully before transferring to freezer-safe containers.

How do I thicken the broth?

Mash some of the beans with a spoon or blend a small portion of the soup for a thicker consistency.

Can I make it dairy-free?

Yes, just skip the Parmesan cheese or use a dairy-free alternative.

What’s the best green to use?

Baby spinach wilts quickly and adds mild flavor. Kale gives a heartier texture and holds up better if reheating.

Is this soup gluten-free?

Yes, as long as your sausage and broth are gluten-free. Always check ingredient labels.

How do I boost the flavor?

Sauté a bit of tomato paste with the veggies, add a splash of white wine, or toss in a Parmesan rind while simmering.

What should I serve with this soup?

Crusty bread, garlic toast, or a simple green salad make excellent sides.

Conclusion

Tuscan Sausage White Bean Soup is a flavorful, hearty dish that brings together the best of rustic Italian cooking—rich sausage, creamy beans, and fragrant herbs in a soul-warming broth. It’s easy to make, full of goodness, and perfect for cozy nights or make-ahead meals. One spoonful and it just might become a new family favorite.

Tuscan Sausage White Bean Soup

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Tuscan Sausage White Bean Soup is a hearty, rustic Italian-inspired soup made with flavorful sausage, creamy white beans, tender vegetables, and leafy greens, simmered in a rich, herbed broth.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and black pepper to taste
• 3 cups baby spinach or chopped kale
• Grated Parmesan cheese (optional, for topping)
• Crusty bread (for serving)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Return sausage to the pot. Stir in white beans, chicken broth, diced tomatoes (if using), rosemary, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes to develop flavor.
6. Stir in spinach or kale and simmer for an additional 5 minutes until wilted.
7. Adjust seasoning to taste. Serve hot, topped with Parmesan and crusty bread if desired.

Notes

• For a creamy version, stir in a splash of cream or mash some beans for a thicker consistency.
• Add red pepper flakes for extra heat.
• Include a Parmesan rind while simmering for added umami flavor.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 940mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 55mg