This Tuscan Sausage and White Bean Soup is a hearty, rustic bowl of Italian comfort. Packed with savory sausage, creamy beans, and tender greens in an herb-infused broth, it’s a one-pot wonder that’s simple to make yet tastes deeply developed. The aroma alone will draw everyone to the table.
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Why You’ll Love This Tuscan Sausage and White Bean Soup
- Hearty & satisfying: A complete meal in a bowl.
- Deep, complex flavors: Tastes like it simmered all day.
- Wonderfully versatile: Easy swaps for greens or protein.
- Fantastic leftovers: Flavors improve overnight.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or hot, casings removed)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups chicken broth (low-sodium preferred)
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 Parmesan rind (optional, but highly recommended)
- 2 cups chopped kale, tough stems removed
- Salt and black pepper to taste
- For serving: Grated Parmesan cheese, fresh parsley, and crusty bread
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.
Notes: Don’t skip the Parmesan rind—it adds incredible umami richness. Good-quality chicken broth makes a difference as the flavor foundation.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sausage. I really prefer Italian sausage with the casings removed. You can use mild or hot—the hot will give the soup a lovely, gentle kick. If you’re using links, just squeeze the meat out of the casing.
- Don’t rush the veggie sauté. Taking the time to properly soften the onion, carrots, and celery (the soffritto) is key. You’re building a flavor base, so cook them until they’re sweet and fragrant, not just translucent.
- The power of tomato paste. Let the tomato paste cook for a full minute or two with the veggies. You’ll notice its color darkens slightly—this cooks out any raw, tinny taste and deepens its sweet, concentrated flavor.
- To rinse or not to rinse the beans? Always rinse your canned beans! It washes away the starchy, sometimes salty canning liquid, which gives you better control over the soup’s final texture and seasoning.
- Wilt your greens last. Add the kale right at the end, just until it wilts. This keeps its vibrant color and a bit of texture, preventing it from turning into a sad, mushy green.
How to Make Tuscan Sausage and White Bean Soup
Step 1: Brown the sausage. Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon. Cook for about 5-7 minutes, until it’s nicely browned and cooked through. You’re not just cooking it here—you’re creating those delicious, fond-filled brown bits on the bottom of the pot. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat behind. That fat is pure flavor gold.
Step 2: Sauté the aromatics. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice a wonderful sweet aroma filling your kitchen. Now, add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for just one more minute—until the garlic is fragrant—being careful not to let it burn.
Step 3: Bloom the tomato paste. Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Let it cook for a minute or two, stirring it in that spot, until it darkens a shade. This simple step makes a world of difference. Now, mix the paste into the vegetables until everything is well-coated.
Step 4: Build the soup base. Add the can of diced tomatoes with their juices, scraping the bottom of the pot with your spoon to lift up all those browned bits (this is called deglazing, and it’s where a ton of flavor lives). Pour in the chicken broth and add the rinsed cannellini beans and the precious Parmesan rind. Return the browned sausage to the pot. Give everything a good stir.
Step 5: Simmer to perfection. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. This is where the magic happens—the flavors get to know each other and the broth becomes rich and cohesive. You’ll know it’s ready when the carrots are tender.
Step 6: Wilt the greens and season. Remove the pot from the heat. Fish out the Parmesan rind (most of its goodness will have melted into the soup). Stir in the chopped kale and let it sit for 2-3 minutes, just until the leaves are wilted and bright green. Now, taste your masterpiece! Season with salt and freshly ground black pepper as needed. Remember, the sausage and Parmesan can be salty, so taste first.
Step 7: Serve and enjoy. Ladle the hot soup into deep bowls. Top generously with grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately with thick slices of crusty bread for dipping into that incredible broth.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion into airtight containers, freeze up to 3 months.
- Reviving: Reheat gently, add a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Garlic Bread — It’s non-negotiable, really. The crispy, buttery bread is perfect for sopping up every last drop of the savory broth.
- Simple Arugula Salad — A light salad with a sharp lemon vinaigrette provides a fresh, peppery contrast that cuts through the richness of the soup beautifully.
- Roasted Asparagus — A side of simply roasted asparagus with a squeeze of lemon adds a elegant, green element that complements the meal without overpowering it.
Drinks
- Chianti Classico — A medium-bodied red wine like Chianti has the acidity and structure to stand up to the hearty sausage and beans, creating a classic Tuscan pairing.
- Italian Lager — A crisp, clean lager like Peroni is wonderfully refreshing and helps cleanse the palate between bites of this flavorful soup.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus note are incredibly palate-cleansing and highlight the soup’s herbal notes.
Something Sweet
- Tiramisu — The creamy, coffee-soaked layers of a classic tiramisu are the perfect indulgent finish, continuing the Italian theme.
- Lemon Sorbet — A scoop of bright, tart lemon sorbet is like a burst of sunshine after the savory, hearty soup—it’s light and incredibly refreshing.
- Pizzelle Cookies — These thin, anise-flavored Italian waffle cookies are delicate, lightly sweet, and a lovely, simple way to end the meal.
Top Mistakes to Avoid
- Mistake: Not browning the sausage properly. If you just gray the meat, you’re missing out on a massive flavor layer from the Maillard reaction. Get it to a deep, appetizing brown.
- Mistake: Adding raw tomato paste. If you just stir it in without cooking it first, it can lend a metallic, tinny flavor to your entire soup. Taking that extra minute to “bloom” it is a game-changer.
- Mistake> Overcooking the greens. Adding the kale too early turns it into a slimy, army-green mess. Stir it in at the very end, off the heat, to preserve its color and texture.
- Mistake: Forgetting to taste before serving. Soups need seasoning! The salt level can vary based on your broth and sausage. Always do a final taste and adjust with salt and pepper.
Expert Tips
- Tip: Make a double batch and freeze it. This soup freezes exceptionally well for up to 3 months. Cool it completely, then portion it into airtight containers for easy future meals.
- Tip: Use an immersion blender for a creamier texture. If you prefer a thicker, stew-like consistency, simply use an immersion blender to pulse the soup a few times right in the pot before adding the kale. You’ll thicken the broth while keeping plenty of whole beans and sausage.
- Tip: Save your Parmesan rinds! I keep a bag of them in my freezer specifically for soups and stews. They add an incredible savory depth that’s hard to replicate with anything else.
- Tip: Let the soup rest. If you have the time, turn off the heat and let the soup sit, covered, for 10-15 minutes before serving. This allows the flavors to meld even more harmoniously.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté the veggies in a skillet first (this step is crucial for flavor). Then, transfer everything to your slow cooker, add the broth, beans, and Parmesan rind, but leave out the kale. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the kale during the last 15-20 minutes of cooking to wilt it.
What can I use instead of kale?
Spinach or Swiss chard are excellent substitutes. Since they are more delicate than kale, you’ll want to add them at the very end, literally just stirring them in until they wilt—this will take only a minute or two. Escarole is another fantastic, slightly bitter green that works wonderfully.
Is it possible to make this soup vegetarian?
Yes, and it’s delicious! Omit the sausage and use a tablespoon of olive oil to sauté the veggies. To replicate the savory, meaty flavor, add a teaspoon of fennel seeds with the dried herbs and consider crumbling in a plant-based Italian sausage alternative or a cup of cooked lentils when you add the beans.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully for 3-4 days in the refrigerator. The beans will continue to absorb the broth, so you may want to add a splash of water or broth when reheating to get it back to your desired consistency.
My soup is too thin. How can I thicken it?
The easiest way is to use a potato masher or immersion blender to mash some of the beans directly in the pot. This will release their starch and naturally thicken the broth without needing any flour or cornstarch. Just pulse a few times—you don’t want to puree the whole soup!
Tuscan Sausage And White Bean Soup
Make the best Tuscan Sausage and White Bean Soup with this easy recipe. A hearty, one-pot Italian comfort meal ready in under an hour. Get the recipe now!
Ingredients
For the soup:
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1 tbsp olive oil
-
1 lb Italian sausage (mild or hot, casings removed)
-
1 large yellow onion (diced)
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2 medium carrots (diced)
-
2 celery stalks (diced)
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4 cloves garlic (minced)
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1 tsp dried oregano
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1/2 tsp dried thyme
-
1/4 tsp red pepper flakes (optional)
-
1/4 cup tomato paste
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1 can diced tomatoes (14.5 oz, undrained)
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6 cups chicken broth (low-sodium preferred)
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2 cans cannellini beans (15 oz each, rinsed and drained)
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1 Parmesan rind (optional, but highly recommended)
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2 cups chopped kale (tough stems removed)
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Salt and black pepper (to taste)
For serving:
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Grated Parmesan cheese
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fresh parsley
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crusty bread
Instructions
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Brown the sausage. Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon. Cook for about 5-7 minutes, until it’s nicely browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat behind.01
-
Sauté the aromatics. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for just one more minute—until the garlic is fragrant—being careful not to let it burn.02
-
Bloom the tomato paste. Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Let it cook for a minute or two, stirring it in that spot, until it darkens a shade. Now, mix the paste into the vegetables until everything is well-coated.03
-
Build the soup base. Add the can of diced tomatoes with their juices, scraping the bottom of the pot with your spoon to lift up all those browned bits. Pour in the chicken broth and add the rinsed cannellini beans and the precious Parmesan rind. Return the browned sausage to the pot. Give everything a good stir.04
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Simmer to perfection. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. You’ll know it’s ready when the carrots are tender.05
-
Wilt the greens and season. Remove the pot from the heat. Fish out the Parmesan rind. Stir in the chopped kale and let it sit for 2-3 minutes, just until the leaves are wilted and bright green. Taste your masterpiece! Season with salt and freshly ground black pepper as needed.06
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Serve and enjoy. Ladle the hot soup into deep bowls. Top generously with grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately with thick slices of crusty bread for dipping into that incredible broth.07
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