Tuscan White Bean Soup (Printable)

A hearty Tuscan soup combining Italian sausage, creamy beans, and fresh vegetables in a fragrant broth.

# 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 & Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs & 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)

# How To Make It:

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 onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add 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 and parsley if desired. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this deeply flavored and satisfying.
  • One pot means minimal cleanup, which honestly matters more than any food magazine will admit.
  • The soup tastes even better the next day, making it perfect for meal prep or feeding unexpected guests.
02 -
  • Don't skip rinsing the canned beans, that starchy liquid muddies the broth and makes it taste flat instead of bright.
  • Add the spinach at the very end or it turns dark and loses its vibrant color, which matters more than you'd think when you're serving soup.
03 -
  • If you're torn between mild and spicy sausage, use mild and let the red pepper flakes do the talking, giving you control over the heat level.
  • For a creamier version without cream, mash roughly half the beans before adding them to the pot, which creates a velvety texture naturally.
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