Tuscan White Bean Sausage Soup (One POt)
This Tuscan White Bean and Sausage Soup is the ultimate one-pot wonder, delivering a bowl of comforting, creamy richness with minimal cleanup. It starts with hearty Italian sausage, sautéed until perfectly browned to build a flavorful foundation right in the pot.
The magic happens when you introduce the liquids: rich chicken broth and the luxurious addition of heavy cream. This combination, along with the starchiness of the creamy cannellini or great northern white beans. Creates that velvety, irresistible texture.
The soup is finished with a generous grating of fresh Parmesan cheese, which melts into the broth, lending a nutty, salty complexity that ties all the robust Italian flavors together. This is more than just soup, it’s a deeply satisfying, full bodied dish creamy, hearty, and bursting with the sun-drenched taste of Italy.
If you like this recipe, you will also love my Marry Me Tortellini Soup or my Creamy and Spicy Fasolada.
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Tuscan White Bean Sausage Soup (One Pot)
Equipment
Ingredients
- 3 tbs olive oil
- 1 medium onion finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 6 cloves garlic, minced
- 1 lb Italian sausage, casings removed
- 1/3 cup chopped sun dried tomatoes
- 3 tbs tomato paste
- 2 tsp Italian herb blend
- salt + pepper, to taste
- 1/2 cup dry white wine
- 4 cups chicken broth
- 30 oz cans canellini beans, drained + rinsed
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cups baby spinach
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add in the onion, carrots, celery and sauté for 4-5 minutes or until soften. Stir in the garlic for 30 seconds. Next, add in the sausage and break up the meat until no longer pink – about 5 minutes. Drain the fat from the pot as desired. Add in the sun dried tomatoes, tomato paste, Italian herb blend, salt, pepper and stir to combine. Then, stir in the white wine to deglaze the pot. Pour in the chicken broth, beans and bring to a boil then lower heat to a simmer. Cook COVERED, for 25-30 minutes (stirring occasionally), and taste and adjust with salt or any seasonings if needed. Remove the pot from the heat and stir in the heavy cream, parmesan and spinach until wilted.
Notes
- Store leftovers in an airtight container in your fridge up to 4 days.
- If you don’t have sausage, you can use other ground meats like chicken, turkey or cooked bacon.
- If you don’t want to use wine simply leave it out or sub in more broth.
- Garnish with Chili Pepper Flakes for a little kick.
- Serve with some crusty French bread or a grilled cheese!
Nutrition
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