Tuscan White Bean and Sausage Soup – Cozy, Hearty, and Full of Flavor

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This is the kind of soup you want when the weather cools down or you need something deeply comforting without a lot of fuss. It’s rich but not heavy, rustic but still a little elegant. Creamy cannellini beans, savory Italian sausage, soft vegetables, and a touch of rosemary and garlic come together in one pot.

Each spoonful tastes like it simmered all afternoon, even if you made it on a weeknight. Serve it with crusty bread, a simple salad, or just a spoon and a quiet moment.

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Tuscan White Bean and Sausage Soup – Cozy, Hearty, and Full of Flavor

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• Italian sausage: 1 pound, casings removed (mild or spicy)
• Olive oil: 1–2 tablespoons, if needed for browning
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 4 cloves, minced
• Tomato paste: 1 tablespoon
• Crushed red pepper flakes: Pinch to 1/2 teaspoon, to taste
• Dry white wine: 1/2 cup (optional but recommended)
• Chicken or vegetable broth: 6 cups, low-sodium
• Cannellini beans: 2 cans (15 ounces each), drained and rinsed
• Rosemary: 1 teaspoon minced fresh (or 1/2 teaspoon dried)
• Bay leaf: 1
• Kale or spinach: 3–4 cups chopped (thick stems removed)
• Lemon juice: 1–2 teaspoons, to finish
• Salt and black pepper: To taste
• Parmesan rind and grated Parmesan: Optional, but great for depth and topping
• Crusty bread: For serving

Instructions

• Brown the sausage. Heat a large pot or Dutch oven over medium-high. Add the sausage and break it up with a spoon. Cook until deeply browned with crispy edges, about 7–9 minutes. If there’s more than 2 tablespoons of fat, spoon off the excess. If the pot is dry, add a little olive oil.
• Sweat the vegetables. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 5–7 minutes. You want gentle browning for flavor without burning.
• Bloom the aromatics. Stir in garlic, tomato paste, and red pepper flakes. Cook 1–2 minutes until fragrant and the paste darkens slightly. This step wakes everything up.
• Deglaze with wine. Pour in the white wine and scrape the bottom to release browned bits. Let it simmer until reduced by about half, 2–3 minutes.
• Add broth and beans. Stir in the broth, cannellini beans, rosemary, and bay leaf. If you have a Parmesan rind, add it now for extra savoriness.
• Simmer. Bring to a gentle simmer and cook 15–20 minutes. The flavors will meld, and the broth will take on a light, creamy texture.
• Thicken naturally. For body, use a spoon to mash some beans against the side of the pot—about 1/2 to 1 cup’s worth. Or, remove 1 cup of soup, blend until smooth, and return it to the pot.
• Add the greens. Stir in kale or spinach and simmer until tender, 3–5 minutes. Kale takes a bit longer than spinach.
• Finish and season. Remove the bay leaf (and Parmesan rind). Stir in lemon juice. Taste and add salt and pepper as needed. If you want a richer finish, swirl in a tablespoon of olive oil or a pat of butter.
• Serve. Ladle into bowls and top with grated Parmesan, cracked black pepper, and a drizzle of olive oil. Serve with warm, crusty bread.

What Makes This Special

This soup shines because it balances big flavor with simple ingredients. The sausage does a lot of the heavy lifting, seasoning the whole pot as it browns.

Cannellini beans add creaminess without actual cream, and a quick mash in the pot gives the broth a silky body. A splash of white wine brightens everything, while fresh greens keep it from feeling too heavy. Best of all, it’s a one-pot meal that tastes even better the next day.

What You’ll Need

• Italian sausage: 1 pound, casings removed (mild or spicy)
• Olive oil: 1–2 tablespoons, if needed for browning
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 4 cloves, minced
• Tomato paste: 1 tablespoon
• Crushed red pepper flakes: Pinch to 1/2 teaspoon, to taste
• Dry white wine: 1/2 cup (optional but recommended)
• Chicken or vegetable broth: 6 cups, low-sodium
• Cannellini beans: 2 cans (15 ounces each), drained and rinsed
• Rosemary: 1 teaspoon minced fresh (or 1/2 teaspoon dried)
• Bay leaf: 1
• Kale or spinach: 3–4 cups chopped (thick stems removed)
• Lemon juice: 1–2 teaspoons, to finish
• Salt and black pepper: To taste
• Parmesan rind and grated Parmesan: Optional, but great for depth and topping
• Crusty bread: For serving

How to Make It

1. Brown the sausage. Heat a large pot or Dutch oven over medium-high.

   Add the sausage and break it up with a spoon. Cook until deeply browned with crispy edges, about 7–9 minutes. If there’s more than 2 tablespoons of fat, spoon off the excess.

   If the pot is dry, add a little olive oil.

2. Sweat the vegetables. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 5–7 minutes. You want gentle browning for flavor without burning.
3. Bloom the aromatics. Stir in garlic, tomato paste, and red pepper flakes.

   Cook 1–2 minutes until fragrant and the paste darkens slightly. This step wakes everything up.

4. Deglaze with wine. Pour in the white wine and scrape the bottom to release browned bits. Let it simmer until reduced by about half, 2–3 minutes.
5. Add broth and beans. Stir in the broth, cannellini beans, rosemary, and bay leaf.

   If you have a Parmesan rind, add it now for extra savoriness.

6. Simmer. Bring to a gentle simmer and cook 15–20 minutes. The flavors will meld, and the broth will take on a light, creamy texture.
7. Thicken naturally. For body, use a spoon to mash some beans against the side of the pot—about 1/2 to 1 cup’s worth. Or, remove 1 cup of soup, blend until smooth, and return it to the pot.
8. Add the greens. Stir in kale or spinach and simmer until tender, 3–5 minutes.

   Kale takes a bit longer than spinach.

9. Finish and season. Remove the bay leaf (and Parmesan rind). Stir in lemon juice. Taste and add salt and pepper as needed.

   If you want a richer finish, swirl in a tablespoon of olive oil or a pat of butter.

10. Serve. Ladle into bowls and top with grated Parmesan, cracked black pepper, and a drizzle of olive oil. Serve with warm, crusty bread.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The flavor improves overnight.
• Freezer: Freeze for up to 3 months.

  Leave some headspace in containers. Thaw overnight in the fridge for best texture.

• Reheating: Warm gently on the stove over medium heat, adding a splash of water or broth if it thickens. Adjust seasoning after reheating, as flavors can dull slightly.
• Make-ahead tip: If using delicate greens like spinach, add them fresh when reheating so they stay vibrant.

Health Benefits

• Protein and fiber: Sausage brings protein, while cannellini beans add both protein and fiber.

  This combo helps keep you full and satisfied.

• Heart-friendly beans: Beans support steady energy and can help with cholesterol management thanks to soluble fiber.
• Vitamins and minerals: Carrots, celery, onions, and leafy greens contribute vitamin A, vitamin K, folate, and potassium.
• Lower-sodium options: Using low-sodium broth and rinsed canned beans keeps salt in check while preserving flavor.
• Healthy fats: A drizzle of olive oil at the end adds monounsaturated fats and a satisfying finish without heavy cream.

Pitfalls to Watch Out For

• Underbrowning the sausage: Pale sausage means less flavor. Get good color before adding vegetables.
• Skipping the deglaze: Those browned bits are flavor gold. Wine or a splash of broth works—don’t miss this step.
• Over-salting early: Sausage and Parmesan are salty.

  Season lightly until the end, then adjust.

• Boiling the greens: A hard boil can make greens tough and murky. Simmer gently for a tender, bright finish.
• Too thin or too thick: If it’s watery, mash more beans. If it’s too thick, add broth a little at a time.

Alternatives

• Sausage swaps: Use turkey sausage for a leaner bowl, or a mix of hot and sweet Italian sausage for balance.

  For a plant-based option, use vegan Italian sausage or sautéed mushrooms.

• Bean options: Great Northern or navy beans work well. If using dried beans, cook them separately until tender before adding to the soup.
• Greens: Kale is hearty and holds up, while spinach wilts quickly. Swiss chard offers a nice in-between with mild flavor.
• Herb profile: Try thyme instead of rosemary, or add a little sage.

  A pinch of fennel seed echoes the sausage flavor.

• Dairy-free richness: Skip Parmesan and finish with extra-virgin olive oil and lemon zest for brightness.
• Grain add-ins: Stir in cooked farro, orzo, or small pasta for a heartier meal. Add more broth if needed.

FAQ

Can I make this soup vegetarian?

Yes. Use vegetable broth, skip the sausage, and add a plant-based Italian sausage or extra beans and mushrooms for depth.

A Parmesan rind adds flavor, but for a fully vegetarian version, use a rennet-free cheese rind or omit it and boost seasoning with olive oil and herbs.

Do I need to use wine?

No. If you’d rather not cook with wine, deglaze the pot with a splash of broth and a teaspoon of white wine vinegar or lemon juice. You’ll still get that bright, balanced finish.

Can I use dried beans instead of canned?

Absolutely.

Soak 1 1/2 cups dried cannellini beans overnight, then simmer in water with a bay leaf until tender before adding to the soup. You may need extra broth since dried beans absorb more liquid.

How do I make it spicier or milder?

For more heat, use hot Italian sausage and increase the red pepper flakes. For milder soup, choose sweet Italian sausage and skip the flakes altogether.

What’s the best way to thicken the soup without cream?

Mash some of the beans in the pot or blend a small portion of the soup and stir it back in.

It creates a creamy texture while keeping it dairy-light.

Can I cook this in a slow cooker?

Yes, but brown the sausage and sauté the vegetables first for best flavor. Then add everything to the slow cooker and cook on Low for 4–6 hours, adding greens in the last 15–20 minutes.

How can I stretch this to feed more people?

Add an extra cup or two of broth and stir in cooked small pasta, farro, or diced potatoes. Taste and adjust seasoning at the end.

What bread pairs best with this soup?

Crusty country bread, ciabatta, or a garlicky baguette are perfect.

Toasted slices brushed with olive oil hold up well for dipping.

In Conclusion

This Tuscan White Bean and Sausage Soup brings comfort, flavor, and simplicity to the table. It’s easy enough for busy nights and special enough for a cozy weekend meal. With a handful of pantry staples and a few fresh touches, you’ll have a pot of something warm and generous that tastes like home.

Make a double batch—you’ll want leftovers for tomorrow.