Tuscan Sausage White Bean Soup Recipe

A bowl of sausage white bean soup with crusty bread.

5 from 5 votes

Tuscan Sausage White Bean Soup Recipe

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!

Course Main Dish

Cuisine Italian, soup

Keyword Sausage and White Bean Soup, Tuscan white bean soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 590kcal

Author Sue Ringsdorf

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.

Nutrition