This hearty Tuscan white bean soup with sausage is a comforting, flavorful meal that’s perfect for busy weeknights or cozy weekends. Packed with tender white beans, savory Italian sausage, fresh vegetables, and creamy broth, this one-pot wonder is both satisfying and easy to make.
The first time I made this soup, it was a chilly fall evening, and my family instantly fell in love with the rich, rustic flavors. It’s now part of our regular dinner rotation because it’s so simple yet tastes like it simmered all day.
Whether you’re meal prepping for the week or craving a quick, hearty dinner, this Tuscan bean soup is sure to become a favorite in your kitchen.
What’s Inside This Recipe?
Ingredients
This Tuscan white bean soup recipe uses wholesome ingredients you probably already have on hand. Here’s what you’ll need:
- 1 pound mild Italian sausage
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper (optional for a bit of heat)
- ½ teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
- Fresh parsley, chopped for garnish
If you don’t have mild Italian sausage, you can easily substitute chicken sausage or even turkey sausage for a leaner option.
How to Make Tuscan White Bean Soup
Making this hearty Tuscan white bean soup is a breeze—perfect for cooks of any skill level. Here’s how I do it:
1. Brown the sausage
In a large Dutch oven or heavy pot, cook the sausage over medium-high heat. Use a wooden spoon to break it into small crumbles as it browns. Stir occasionally, cooking for about 10-15 minutes, until fully browned.
2. Sauté the vegetables
Reduce the heat to medium and add the onion, celery, and carrots to the pot. Stir and cook for 3-5 minutes, or until the onion softens. Then add the minced garlic and cook for one more minute, just until fragrant.
3. Add seasonings and broth
Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix everything together until well combined. Pour in the chicken broth and add the rinsed Great Northern beans. Bring the soup to a gentle simmer. Let it simmer for about 6-7 minutes, or until the carrots and celery are tender.
4. Add the cream and spinach
Reduce the heat slightly and stir in the heavy cream. Add the baby spinach and cook for another 5 minutes, or until the spinach is wilted and the soup is creamy.
5. Serve and enjoy
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad for a complete meal.
How to Serve Your Tuscan White Bean Soup
- This soup is hearty enough to be a meal on its own, but I love pairing it with a loaf of rustic bread or garlic knots for dipping.
- It also goes wonderfully with a crisp green salad or a side of roasted vegetables.
- For a special touch, sprinkle a bit of grated Parmesan cheese on top just before serving.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! This Tuscan white bean soup stores beautifully:
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
- Freeze: Freeze the soup in individual portions or a large freezer-safe container for up to 3 months. Be sure to leave some room for expansion.
- Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw it in the fridge overnight first.
Top Tips for Customizing Your Tuscan White Bean Soup
This recipe is wonderfully versatile, and you can easily tweak it to suit your tastes or make use of what’s in your pantry:
- Swap the sausage: Replace mild Italian sausage with spicy sausage for a kick, or use chicken or turkey sausage for a leaner option.
- Make it vegetarian: Omit the sausage, use vegetable broth, and add extra beans or diced potatoes for heartiness.
- Add grains: Stir in cooked farro, barley, or quinoa for added texture and nutrition.
- Adjust the greens: If you don’t have spinach, kale or Swiss chard are great substitutes.
Your Questions About Tuscan White Bean Soup Answered
Can I use dried beans instead of canned?
Yes, absolutely! If you prefer using dried beans, soak 1 ½ cups of dried Great Northern beans overnight, then cook them until tender before adding to the soup.
What’s the difference between Great Northern beans and cannellini beans?
Both are white beans with a creamy texture, but cannellini beans are slightly larger and have a nutty flavor. Either can be used in this recipe.
Is this soup spicy?
The soup has a mild heat from the crushed red pepper, but you can omit it if you prefer a completely mild flavor.
Can I make this soup in advance?
Yes! This soup tastes even better the next day as the flavors meld together. It’s perfect for meal prep or make-ahead dinners.
Nourishing, flavorful, and perfect for chilly nights.
This Tuscan white bean soup with sausage is a true comfort food classic. It’s rich, hearty, and loaded with flavor, yet it comes together in just 40 minutes. I hope this recipe brings as much joy to your family as it does to mine!
If you try this recipe, I’d love to hear how it turns out—leave a comment below or share your creation on social media and tag WandaRecipes.com. Don’t forget to check out my other delicious dinner recipes for more one-pot meals and quick weeknight ideas.
Happy cooking!
Tuscan White Bean Soup With Sausage
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion diced (about 1 ½ cups)
- 3 ribs celery diced
- 2 large carrots sliced into rounds
- 2 teaspoons garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper optional for a bit of heat
- ½ teaspoon ground black pepper
- 4 cups 32 ounces chicken broth
- 2 cans 15.5 ounces each Great Northern beans, drained and rinsed
- 2 cups 60 g fresh baby spinach
- ½ cup 119 g heavy whipping cream
- Fresh parsley chopped for garnish
Instructions
Brown the sausage
- In a large Dutch oven or heavy pot, cook the sausage over medium-high heat. Use a wooden spoon to break it into small crumbles as it browns. Stir occasionally, cooking for about 10-15 minutes, until fully browned.
Sauté the vegetables
- Reduce the heat to medium and add the onion, celery, and carrots to the pot. Stir and cook for 3-5 minutes, or until the onion softens. Then add the minced garlic and cook for one more minute, just until fragrant.
Add seasonings and broth
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix everything together until well combined. Pour in the chicken broth and add the rinsed Great Northern beans. Bring the soup to a gentle simmer. Let it simmer for about 6-7 minutes, or until the carrots and celery are tender.
Add the cream and spinach
- Reduce the heat slightly and stir in the heavy cream. Add the baby spinach and cook for another 5 minutes, or until the spinach is wilted and the soup is creamy.
Serve and enjoy
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad for a complete meal.
Notes
Freeze: Freeze the soup in individual portions or a large freezer-safe container for up to 3 months. Be sure to leave some room for expansion.
Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw it in the fridge overnight first. Top Tips for Customizing Your Tuscan White Bean Soup This recipe is wonderfully versatile, and you can easily tweak it to suit your tastes or make use of what’s in your pantry: Swap the sausage: Replace mild Italian sausage with spicy sausage for a kick, or use chicken or turkey sausage for a leaner option.
