Tuscan Sausage White Bean Soup
Tuscan Sausage White Bean Soup combines Italian sausage, pancetta, cannellini beans, fresh veggies, fragrant seasonings, and a savory broth. This rustic soup is hearty, full of flavor, and best served with parmesan cheese and crusty bread!
Italian Sausage and White Bean Soup
We are IN LOVE with this hearty Tuscan soup. It hits just right when you’re looking for something cozy and filling. I recommend making a double batch if you’re feeding a large group. It makes excellent leftovers too.
I’ll be honest. I tested this Italian sausage and white bean soup on a 99-degree Texas summer day. It works just fine if you avoid eating it piping hot. Let the soup cool a bit and gobble it up like you would any summer meal. I highly recommend soup during the summer, friends – but you gotta follow my tips!
Why This Recipe Works:
- SIMPLE INGREDIENTS – You’ll find these simple ingredients at your local grocery store. Just a litte bit of chopping and dinner is ready in around one hour!
- ITALIAN FLAVORS – We love the Italian flavors in this delicious Tuscan soup! You can’t go wrong with a hearty soup and crusty bread, right?
- HEARTY AND FILLING – We’re using plenty of meat and beans for mega protein and flavor. One bowl will fill you up.
- CREAMY -This soup is slightly creamy due to the heavy cream. You could also mash some of the white beans to add even more creaminess.
What You’ll Need:
- Italian Sausage – We like using a “hot” version of sausage but any will do.
- Pancetta
- Veggies – a combo of carrots, celery, onions, and garlic
- Seasonings – Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper
- Tomato Paste
- Chicken Broth
- White Beans
- Heavy Cream
- Spinach
How to make Tuscan White Bean Soup:
Step 1
Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.
Step 2
Sauté veggies. Add the onion, carrots, and celery to the pot. Cook until slightly softened, approximately 4-5 minutes. Add garlic and seasonings (Italian seasoning, red pepper flakes, salt, and pepper), and stir for about one minute.
Step 3
Add canned items. Then add the canned items – tomato paste chicken broth, and beans. Stir and bring to a rolling boil. Reduce heat to medium and simmer for ten minutes.
Step 4
Add heavy cream. Add the heavy cream and cook for a few minutes, or until hot.
Step 5
Add spinach. Then add the baby spinach and stir until wilted, about one minute.
Step 6
Serve. Serve Tuscan white bean soup with some freshly grated parmesan cheese and some crusty bread.
Storing and Freezing:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- This soup also freezes well for up to 3 months.
What to serve with Tuscan White Bean Soup:
- SIDE SALAD – Make a simple side salad and top with a homemade dressing. Try our Spinach Salad Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette.
- BREAD – We like to serve this with some crusty bread. Try our Chewy French Bread or a simple Italian Focaccia Bread Recipe.
- DESSERT – How about some Chocolate Chip Cupcakes, Banana Layer Cake, or Apple Blueberry Crisp.
Recipe FAQs:
We use canned beans for simplicity but dried beans can be used instead.
The cream makes this soup somewhat creamy. You can mash the white beans to add even more creaminess, if desired.
Add the spinach during the last couple of minutes of cooking to avoid overcooking.
Yes, to make this soup vegetarian, skip the meat, use vegetable broth, and a different milk like almond milk.
Other Delicious Soup Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Tuscan Sausage White Bean Soup Recipe
Ingredients
- 1 pound Italian sausage
- 4 oz. pancetta – cubed
- 1 cups carrots – peeled and chopped
- 1 ½ cup white onion – chopped
- 1 cup celery – diced
- 3 cloves garlic – minced
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons tomato paste
- 3 cups lower sodium chicken broth
- 30 oz. cannellini beans – rinsed and drained
- 3/4 cup heavy cream
- 3 cups baby spinach
- crusty bread and freshly grated parmesan cheese – to serve
Instructions
- Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.1 pound Italian sausage, 4 oz. pancetta
- Sauté veggies. Add the onion, carrots, and celery to the pot. Cook until slightly softened, approximately 4-5 minutes. Add garlic and seasonings (Italian seasoning, red pepper flakes, salt, and pepper), and stir for about one minute.1 ½ cup white onion, 1 cups carrots, 1 cup celery, 3 cloves garlic, 1 teaspoon Italian seasoning, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
- Add canned items. Then add the canned items – tomato paste, chicken broth, and beans. Stir and bring to a rolling boil. Reduce heat to medium and simmer for ten minutes.2 Tablespoons tomato paste, 3 cups lower sodium chicken broth, 30 oz. cannellini beans
- Add heavy cream. Add the heavy cream and cook for a few minutes, or until hot.3/4 cup heavy cream
- Add spinach. Then add the baby spinach and stir until wilted, about one minute.3 cups baby spinach
- Serve. Serve Tuscan white bean soup with some freshly grated parmesan cheese and some crusty bread.crusty bread and freshly grated parmesan cheese
Notes
- We use canned beans for simplicity but dried beans can be used instead.
- The cream makes this soup somewhat creamy. You can mash the white beans to add even more creaminess, if desired.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- We like to meal prep this and add to individual containers for lunches on the go.
- This soup also freezes well for up to 3 months.
We had some friends over for dinner and this soup was a hit!
Thanks for letting me know!
My family loved this soup. Left out the cream and still delicious!
Great to hear this, Bobbi!
Just thought I should say, that of all the soups we made over the holidays my husband said this is his favorite and we should make a bucket of it😅
LOL, thanks Craig! This makes me smile!
We love it! Thanks for another great soup recipe SueBee. I could even it eat it without the added cream for a lighter version and flavor, but we tried it with the cream first. Delicious both ways!
This soup was soooo flavorful and delicious!! I loved the hot sausage and added extra red pepper flakes for additional spice. I will be making this often!!
I’m so glad you enjoyed this one, Shari!