Tuscan White Bean Soup (Printable View)

Hearty Tuscan soup with Italian sausage, cannellini beans, and fresh vegetables simmered in fragrant broth.

# Ingredient List:

→ 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:

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, about 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.
06 - Ladle soup into bowls. Garnish with Parmesan and parsley if desired. Serve hot with crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been tending a pot all day.
  • The sausage adds richness without weighing you down, and the beans make it substantial enough to be a real meal.
  • You can make it exactly how you want it—spicier, creamier, or loaded with extra vegetables.
02 -
  • Don't skip the rinsing of the canned beans—that starchy water muddies the clean broth you're working so hard to build.
  • The spinach adds the final note of freshness, so resist adding it until the very end; if it simmers too long it loses its vibrancy and color.
  • Taste before serving and adjust salt and pepper one more time, because these seasonings are what make the difference between good soup and soup that makes people ask for seconds.
03 -
  • Don't rush the browning of the sausage; those few extra minutes of cooking time deepen the flavor and make the whole soup taste more intentional and developed.
  • If your dried herbs have been sitting in the cupboard for months, use a bit more because their potency fades over time, but taste as you adjust so you don't overseason.
Return