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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Beans and Broth: Stir in the drained white beans, chicken broth, rosemary, thyme, crushed red pepper flakes, salt, and pepper. Mix everything thoroughly.
- 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.
- 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.
- 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
