This Tuscan white bean soup is a hearty blend of Italian sausage, vegetables and beans, all simmered together in a savory tomato broth. A quick and easy dinner option that is a complete meal in one pot!
When I need an easy meal to warm up with on a cold day, I turn to soups such as Zuppa Toscana, chicken and wild rice soup, taco soup, lasagna soup and this simple, yet totally satisfying white bean soup.
I always keep an assortment of canned beans in the pantry for times when I need to put together a quick meal. This white bean soup pairs cannellini beans with flavorful sausage, fresh vegetables and tomatoes for a meal that’s a hit with both kids and adults. Looking for more ways to warm up on a cold day? You must try my favorite soup recipes like vegetarian chili, beef barley soup and New England clam chowder recipes!
You can serve this soup with some of my favorite side dish recipes like cheesy pull apart bread, homemade dinner rolls or tangy garlic knots.
Table of Contents
Tuscan White Bean Soup Ingredients
To make Tuscan white bean soup you will need olive oil, Italian sausage, white onion, celery, carrots, garlic, Italian seasoning, chicken broth, diced tomatoes, white beans, baby spinach, chopped parsley, salt and black pepper.
How Do You Make Tuscan White Bean Soup?
When you make this Tuscan white bean soup recipe, start by cooking Italian sausage in a pot with a little olive oil until it browns and cooks through. Add onions, carrots and celery to the pot, then cook until the veggies are softened. Stir in garlic, along with herbs and seasonings. Pour in chicken broth, then add the tomatoes and white beans. Bring the soup to a boil then let the soup simmer until the flavors have combined and the vegetables get tender. Add some fresh spinach leaves and simmer until the greens wilt. Finish the soup with a sprinkle of fresh parsley, then serve and enjoy.
Tips For The Perfect Soup
- Brown your sausage so that it gets a little crispy on the outside for extra flavor and a nice texture.
- Be sure to rinse and drain the beans before you add them to the soup to remove excess sodium.
- You can purchase Italian seasoning in the store or make your own Italian seasoning blend.
- I like to serve this soup with freshly grated parmesan cheese, as well as some bread.
Quick Tip
When cooking you sausage, break it up into bite sized pieces that will fit on a spoon.
Recipe FAQs
This soup stays fresh in the refrigerator for up to 3 days and lasts in the freezer for 2 months. Thaw the frozen soup overnight in the fridge, then reheat it on the stove top over medium heat.
I prefer to use cannellini beans in this recipe, which are white kidney beans. These beans are tender with a creamy texture, and hold their shape nicely when cooked. You can use other varieties of white beans if you prefer such as navy beans or Great Northern beans.
Tuscan bean soup is a delicious mix of cooked sausage crumbles, vegetables like onion, carrots, celery, tomatoes and plenty of white beans. You cook all of this in chicken broth with Italian seasoning, salt and pepper.
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Flavor Variations
This soup is delicious as-is, but you can absolutely use other ingredients to customize the flavors to your tastes.
- Protein: Swap out the Italian sausage for sliced smoked sausage such as kielbasa, ground turkey, ground beef, pancetta or diced cooked chicken.
- Greens: Instead of spinach, try using kale, escarole or Swiss chard.
- Beans: This is a white bean soup, but if you don’t have any white beans on hand you could make it with other varieties such as red kidney beans.
- Vegetarian: You can omit the sausage and use a vegetable broth instead of chicken broth for a vegetarian option.
- Creamy: For a creamier soup you can add 1/4 cup of heavy cream when you add the spinach leaves.
- Spicy: Feel free to use hot Italian sausage or some red pepper flakes for extra heat.
- Flavorings: Amp up the flavor with kalamata olives, bay leaves, a parmesan rind, sauteed mushrooms or fresh herbs like basil, oregano or fresh rosemary. You can finish each bowl of soup with a drizzle of high quality olive oil.
Slow Cooker Tuscan White Bean Soup
This recipe can easily be adapted to make in the slow cooker. Cook the sausage and vegetables on the stove top as directed, then add them to a crock pot along with the rest of the ingredients, except for the parsley. Cover and cook on low for 2-4 hours. Uncover, add the parsley, then serve.
This white bean soup is on my regular meal rotation during the colder weather months. It’s a great way to enjoy your veggies!
More Soups To Savor
Chicken Pot Pie Soup
1 hr 5 mins
Manhattan Clam Chowder
1 hr 5 mins
Vegetable Soup
55 mins
Cabbage Roll Soup
45 mins
White Bean Soup Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Tuscan White Bean Soup
Ingredients
- 2 teaspoons olive oil
- 16 ounces Italian sausage casings removed
- 3/4 cup white onion diced
- 2 stalks celery thinly sliced
- 2 medium carrots peeled, halved and sliced
- 2 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 14 ounce can diced tomatoes do not drain
- 2 15 ounce cans white beans drained and rinsed
- 3 cups baby spinach
- 2 tablespoons chopped parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage to the pan; cook for 5 minutes, using a spoon to break up the sausage into smaller pieces.
- Add the onion, celery and carrots to the pan and cook for 4-5 minutes or until just softened. Season the vegetables with salt and pepper to taste. Stir in the garlic and cook for 30 seconds.
- Add the Italian seasoning, diced tomatoes, chicken broth and white beans. Bring the pot to a simmer.
- Cook for 8-10 minutes or until vegetables are tender. Stir in the spinach and cook for 2-3 minutes or until wilted.
- Season the soup with salt and pepper to taste. Sprinkle with parsley and serve.
Notes
- When cooking you sausage, break it up into bite sized pieces that will fit on a spoon.
- Brown your sausage so that it gets a little crispy on the outside for extra flavor and a nice texture.
- Be sure to rinse and drain the beans before you add them to the soup to remove excess sodium.
Absolutely delicious. Added some cauliflower and the leaves of bok choy since I didn’t have any spinach. Also added ditalini pasta when soup was finished. Will definitely make this again.
Wow I love to cook and this soup was so easy and so full of flavor. Will definitely be making again. Great Job Sara would not have done anything different.
My family and I love this soup! It is delicious and therefore has earned a top spot in our menu rotation. It is perfect paired up with a warm, savory cornbread! 😋
This soup was excellent! Definitely a keeper.
Wonderful! Used spicy Italian sausage. Easy to make, & lots of flavor.
I have read through this recipe several times and I don’t see how many servings ?
Thank you
It says 4 servings in the recipe card!
I enjoyed this soup and so did my husband! I loved all the vegetables and it was good to have leftovers for the week! Thank you!
The only thing I did differently was add about two cups more of the broth. I used mild sausage but think I will try hot sausage next time. This soup is soooooo good!