My cookbook is here! 
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.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
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!
I am susceptible to a pretty picture. Or a reel that strikes a chord.
My wife sends me dozens of links. I don’t act on most of them, honestly. But I consider every one.
She swears she didn’t send this recipe to me, though the creator is familiar; I know she’s sent me stuff from Hungry Happens before. But she says it’s not the sort of recipe that would appeal to her enough to send it to me.
There is a butternut squash and some sweet potatoes currently sitting on the counter. I think they may be a hint.
But last night, I made this. I thought it turned out kind of outstanding. She liked it well enough, but wondered how it might be run through a blender.
I told her I’d probably sooner run my private parts through a blender. I thought the differing textures helped make the meal. But I wouldn’t be insulted if she took the Braun to her portion tonight. Of the soup, to be clear.
I didn’t make many changes to the recipe. I did half White Cannellini beans and half Red Kidney Beans, because a pantry purge appeals to me. And I subbed in Half and Half for heavy cream because I want to live longer and continue not fitting into my old Halloween costumes.
It’s the little things.
Figure we get one more day out of this and then I freeze the rest. I think it should freeze quite well. Was hella delicious last night, anyhow…
Hi Steve, thanks for the funny feedback – I enjoyed your comment and I’m glad the soup was a winner for you and your wife!
I also like fitting into my old Halloween costumes!
I haven’t made this yet, but it is on the agenda for this coming weekend. Wondering if you used sun dried tomatoes packed in oil or just dehydrated? Thanks!
Hi Debbie, You’re gonna love this soup! Sun dried tomatoes in oil.
So delicious and hearty! The only thing I changed was I used ground mild Italian sausage and doubled it (2 lbs). I also used more sundried tomatoes only because the extra wasn’t enough to keep for anything else. But those changes weren’t needed, the recipe would have been perfect as it was written! Thank you for sharing ☺️
Hi Vicky, thanks for sharing your feedback! And I’m glad the soup was a winner!!
Very very good followed the directions exactly. Will definitely be making this often. Thank you for sharing.
Hi Belinda, Its my pleasure! I’m so glad you liked the soup!
Confusion on the beans. The recipe doesn’t say how many cans, and I’ve never seen 30 oz cans of beans.
Hi Lou, its two 15 ounce can of beans
can I freeze this soup
Delicious. I added chili flakes, a parm rind, and used hot fresh Italian chicken sausage. Didn’t add the cream and let people add their own parm cheese and it was amazing using this lower fat option. Will definitely be making this again!
Hi Alysa, I love the feedback~ Thanks for sharing with us!
I made this soup in my 5 qt dutch oven and it was fantastic. The only thing I changed was to add double the spinach and a little more parmesan. It’s cheap to make and once you have the pricier ingredients in the pantry you can get all the perishables to make it again for under $20. Im definitely planning on doing this soup regularly.
Hi Ed, that’s awesome – thanks for sharing your feedback with the dutch oven! I’m glad you liked the soup recipe!
Absolutely delicious and very filling, thanks for this recipe!!
Thanks for trying the soup out Sophie!
Looks delicious.. I’m always looking for quick easy recipes.
Can I substitute coconut milk for the heavy cream?
Hi Shaun, I know plenty of dairy free readers that do that with my recipes. It should work fine here too
4 stars…I would give it five stars, except they left out the portion size as far as I can see.
I’m going to make the soup. it sounds delicious.
Hi Charlene, all recipe portions are listed at the top of the recipe boxes
sounds great!!! going to try this Sunday!!!
thanks for the recipe!!
My pleasure Nicole – Enjoy!!
“That was really good soup.” Direct quote from my husband who isn’t (generally) a soup person. It came together easy & my house smells cozy. I used turkey sausage with no white wine. Love. Will make again!
Hi Emily, I’m so glad its hubby approved!
Thanks for the kind feedback!
How many cans of Beans?
what does 30 oz. mean?
Hi Ginny, you need two 15 ounce can of beans
Followed this recipe exactly as written. The scent in the house is amazing but the taste is even better. Very easy to put together. Perfect for a hearty, Fall meal! Thank you, Stella
Hi Dana, thank you so much for trying the soup out!
looks delicious, therefore there’s one thing to do make it, try it, and enjoy it.
You’re gonna love it!