Tuscan White Bean Soup with Sausage Recipe

Introduction

This Tuscan White Bean Soup with Sausage is a comforting and hearty dish perfect for a cozy meal. Packed with savory Italian sausage, tender beans, and fresh herbs, it combines simple ingredients into a flavorful, satisfying soup.

Ingredients

• 1 pound Italian sausage (sweet or spicy, casing removed if preferred)
• 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
• 1 medium yellow onion, diced (about 150g)
• 4 large garlic cloves, minced
• 2 medium carrots, diced (about 120g)
• 2 medium celery stalks, diced (about 100g)
• 4 cups chicken broth (low sodium preferred)
• 1/2 cup dry white wine (optional)
• 1 sprig fresh rosemary (or 1 teaspoon dried)
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Optional add-ins and garnishes:
  • 2 cups baby spinach or kale
  • Parmesan cheese rind (for simmering)
  • Freshly grated Parmesan cheese (for serving)
  • Crusty bread (for dipping)

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Dice the onion, carrots, and celery finely. Mince the garlic. Remove casing from the sausage and crumble if needed.
2. Step 2: Add the crumbled sausage to the pot. Cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the sausage and set aside, leaving the fat in the pot.
3. Step 3: Add the diced onion, carrots, and celery to the pot. Cook over medium heat until softened and translucent, about 5-6 minutes. Add minced garlic in the last minute.
4. Step 4: Pour in the white wine and scrape browned bits from the pot bottom. Simmer until the wine reduces by half, about 2 minutes. If skipping wine, add a splash of broth instead.
5. Step 5: Add the drained beans, chicken broth, rosemary, thyme, crushed red pepper flakes, salt, and pepper. Stir to combine.
6. Step 6: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally. Mash some beans against the pot side for a thicker texture if desired.
7. Step 7: Remove the herb sprigs. Stir in the cooked sausage and baby spinach or kale. Cook until the greens wilt, about 3-5 minutes. Adjust seasoning to taste.
8. Step 8: Ladle soup into bowls. Top with freshly grated Parmesan and a drizzle of olive oil. Serve with crusty bread.

Tips & Variations

• For a richer flavor, add a Parmesan cheese rind while simmering and remove before serving.
• Substitute turkey sausage for a leaner option.
• Use kale or spinach to add extra greens and nutrients to the soup.
• If you prefer a creamier texture, blend half of the soup before adding the sausage back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the sausage and use vegetable broth instead of chicken broth. You can add extra beans or vegetables to keep it hearty.

Is it okay to skip the wine?

Absolutely. You can replace the wine with a splash of broth or water without losing much flavor.

Tuscan White Bean Soup with Sausage Recipe

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★★★★★

4.6 from 315 reviews

• Author: Lila
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This hearty Tuscan White Bean Soup with Sausage combines savory Italian sausage, creamy white beans, and fresh vegetables simmered in a flavorful broth infused with rosemary, thyme, and a touch of white wine. Finished with tender greens and grated Parmesan, this comforting soup is perfect for an easy wholesome meal.

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Ingredients

Scale 1x2x3x

Meat

• 1 pound Italian sausage (sweet or spicy, casing removed if preferred)

Vegetables and Herbs

• 1 medium yellow onion, diced (about 150g)
• 4 large garlic cloves, minced
• 2 medium carrots, diced (about 120g)
• 2 medium celery stalks, diced (about 100g)
• 1 sprig fresh rosemary (or 1 teaspoon dried)
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 cups baby spinach or kale (optional add-in)

Pantry

• 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
• 4 cups chicken broth (low sodium preferred)
• 1/2 cup dry white wine (optional)
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste

Garnishes and Serving

• Parmesan cheese rind (for simmering, optional)
• Freshly grated Parmesan cheese (for serving)
• Crusty bread (for dipping)

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Instructions

1. Preheat and Prep: Heat 2 tablespoons olive oil in a large pot over medium heat. Dice the onion, carrots, and celery finely. Mince the garlic cloves. Remove the casing from the sausage and crumble it if needed.
2. Cook the Sausage: Add the crumbled sausage to the pot and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Cook over medium heat until the vegetables soften and become translucent, about 5-6 minutes. Add the minced garlic during the last minute and cook until fragrant.
4. Deglaze with Wine: Pour in the dry white wine and scrape the browned bits from the bottom of the pot. Let the wine simmer until it reduces by half, about 2 minutes. If not using wine, add a splash of chicken broth instead.
5. Add Beans and Broth: Stir in the drained white beans, chicken broth, rosemary, thyme, crushed red pepper flakes, salt, and pepper. Mix everything thoroughly.
6. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally. Mash some of the beans against the pot’s side with your spoon to create a thicker texture, if desired.
7. Finish with Greens and Sausage: Remove the herb sprigs from the soup. Return the cooked sausage to the pot and stir in the baby spinach or kale. Cook until the greens wilt, about 3-5 minutes. Taste and adjust seasoning with salt and pepper as needed.
8. Serve Warm: Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese and a drizzle of olive oil. Serve with crusty bread on the side for dipping.

Notes

• For a spicier soup, use spicy Italian sausage and add extra crushed red pepper flakes.
• White wine adds depth to the flavor but can be omitted or substituted with extra chicken broth for a non-alcoholic version.
• Using fresh herbs is preferred, but dried rosemary and thyme will also work well.
• For a thicker soup, mash more of the beans while simmering.
• Leftovers keep well refrigerated for up to 3 days and also freeze nicely.
• Swap out kale or spinach with other leafy greens like Swiss chard or collard greens if preferred.
• Remove the Parmesan rind before serving or leaving it to simmer adds umami and richness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Tuscan white bean soup, Italian sausage soup, white beans, hearty soup, easy soup recipe, comfort food, Italian cuisine