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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!
This Tuscan White Bean Sausage Soup is absolutely fabulous! Made it last night and it was to die for. Hubby & I are having it again tonight and we can’t wait! Thanks very much for sharing this recipe.
This one is a real winner. So hearty but not too heavy. We loved it. Followed the recipe as written and enjoyed the heck out of it! Thanks once again, Stella!
Yummy
Didn’t get to make it. Why? The number of cans of beans is not given. I know it must be more than one because it says “Cans.” And they are 30 oz cans. Or is it 30 oz total? which would be two cans. Anyway this needs to be cleaned up. I could guess, but I don’t want to.
its 2 cans
Absolutely delicious! As a Type 2 diabetic, I find that making Stella’s recipes seem to keep my numbers down. It is my opinion that making meals from scratch are better all the way around. You know exactly what you are eating. No additives! We will make this one again!
My wife’s love the recipe. Soon she’ll make it. Thank you
I made this today without the ground sausages , Parmesan and heavy cream , I am dairy free and use meat once a week , it’s a good soup needs a tad more flavor if you don’t use meat , of course everything taste good when you add all the ingredients , it was still a hearty soup , I crumbled sausage flavor tofu that I roasted , used only 1 Tbs of tomato paste so glad I didn’t use the 3 Tbs recommended , instead I used the immersion blender before I added the spinach and the tofu and blended just three times , it was as creamy as if I would have used all the ingredients without the calories, it’s a good base soup that can be altered to your diet . Thank you
thank you
Delish
How many servings is this supposed to make? Until I made it for my son and I and he’s a big meal prepper. I’m just wondering how many if he were to make them is it supposed to be because I eat a lot less than he does?