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This tuscan white bean sausage soup is a delicious and cozy comfort meal. Everything comes together in one pot for easy cleanup!
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 (0.45 kg) Italian sausage, casings removed
- 1/3 cup (36.67 g) chopped sun dried tomatoes
- 3 tbs tomato paste
- 2 tsp Italian herb blend
- salt + pepper, to taste
- 1/2 cup (118.29 ml) dry white wine
- 4 cups (0.95 l) chicken broth
- 30 oz cans (0.85 kg) canellini beans, drained + rinsed
- 1/2 cup (118.29 ml) heavy cream
- 1/2 cup (50 g) grated parmesan cheese
- 2 cups (60 g) 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!
Sounds wonderful
Thank you Patrick! I hope you try the soup out!
Outstanding. I’ve already been asked to make it again. a real hit.
Hi Daryl, thank you for the kind feedback!
Absolutely wonderful
Thank you Daryl! I’m glad you tried it and liked the soup!
It’s totally delicious and I haven’t even yet added the cream or spinach and Parmesan so I think it’s going to be very yummy
One question-can I freeze this I’m trying to find out if I can once I’ve added final ingredients or if I must freeze now and when ready to eat add the final bits ?????
This is delicious! I made it a bit lighter with only half the heavy cream (milk & cornstarch) and half the Parmesan. I also added some pasta to make it a bit hardier for my kids!
Hi Jen, thank you for sharing your modifications with us! I appreciate your kind feedback!
This soup was delicious, filling and easy to make! Would definitely make it again. Even my picky 8 year old liked it. I did want to ask how you go about reheating it? I did it on the stove top and it curdled. Any suggestions?
Hi Carli, Im so glad you tried it and it was a hit with EVERYONE! Go low and slow reheating it. Or next time you make it, add heavy cream to each bowl only as you serve it.
very good recipe. picture looked so good l had to try it. my family enjoyed. I didn’t use like, but loose ground , saving the trouble of removing casing.
This is a fantastic recipe. The soup is a nice hearty one for this chilly season. I will be making this soup again!
How much soup equals one serving?
I made this soup and it was delicious. I used turkey kielbasa instead and it was so filling and full of flavor. Highly recommend. I also added Herbs de provence and marjoram because I feel like these both elevate any soup.
How would you adjust the recipe if you wanted to use dried white beans. I realize it might take longer to cook.
Hi Lesa, i would soak those overnight and then add them to the pot. Also adjust the cook time until the beans are done. Lastly, keep the pot covered and add water if needed to cook the beans.
I’ve made a few of your recipes now, but I’ve finally decided to write a review! This was delicious and easy. It took me more time than is indicated, but that’s typical of me when trying out a new recipe. I used sweet potato instead of carrots since that’s what I had on hand. I’ll definitely make this again. Thank you for your generosity in uploading these recipes 💗
Hi Kendall, Its my pleasure! I’m so glad you liked a few of them and I hope more to come! Happy holidays!
Do you think hot Italian sausage would work in this recipe? That’s what I currently have on hand. I’m probably gonna try it regardless lol
Hi Drew, absolutely yes! Go for it!
Absolutely LOVE this soup. Added pinch of red pepper flakes, omitted the Sun dried tomatoes and spinach. Don’t like dried tomatoes and forgot to buy the spinach. Hubby asked for a second helping. Thanks for posting this delicious recipe
Hi Mags, I’m so glad both you and your hubbie enjoyed the soup!
Just as a side note, I am not into raw sun dried tomatoes that much but love them when they are added to a cooked recipe like this one.
just saw the post that it’s 2- 15 oz cans. can’t wait to make it!
looks great! the recipes says 30 oz “cans” of beans. is it just one can or two…..??
Two 15 ounce cans for this! I hope you enjoy Michelle!