Tuscan White Bean Soup (Printable Page)

A hearty Tuscan white bean and Italian sausage broth with fresh vegetables and aromatic herbs.

# What You'll Need:

→ Meats

01 - 1 pound Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 4 cups baby spinach
08 - 14 ounces canned diced tomatoes, undrained

→ Beans

09 - 2 cans (14 ounces each) cannellini beans, drained and rinsed

→ Broth and Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs and Spices

11 - 2 tablespoons extra virgin olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - ½ teaspoon crushed red pepper flakes (optional)
16 - Salt and black pepper to taste

→ Garnish

17 - Freshly grated Parmesan cheese (optional)
18 - Chopped fresh parsley (optional)

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, approximately 6 to 8 minutes. Remove excess fat if needed.
02 - Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced zucchini and cook for 2 minutes. Stir in diced tomatoes with their juices, oregano, thyme, rosemary, and red pepper flakes if using. Cook for 2 minutes.
04 - Add cannellini beans and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Stir in baby spinach and simmer for 2 to 3 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls. Garnish with Parmesan cheese and fresh parsley if desired. Serve hot with crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress or takeout containers.
  • The sausage does all the heavy lifting flavor-wise, so you don't need a dozen specialty ingredients to impress.
  • Leftovers taste even better the next day, making this your secret weapon for meal prep that doesn't feel like meal prep.
02 -
  • Don't add the spinach until the very end or it'll turn into murky threads instead of staying bright and fresh.
  • The soup thickens overnight in the fridge, so if you're reheating leftovers, add a splash of broth or water to get back to that perfect consistency.
03 -
  • Remove the sausage casings before cooking rather than during; it's tidier and the meat browns more evenly.
  • Never skip rinsing the canned beans because that starchy liquid is what makes the soup cloudy instead of clear and inviting.
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