Tuscan white bean soup is a hearty, one-pot meal packed with flavor. It combines Italian sausage, cannellini beans, vegetables, and herbs for a filling, satisfying dish. Perfect for family dinners or meal prep, this budget-friendly soup is sure to become a favorite.
What's great about this recipe
- Hearty One-Pot Meal - This Tuscan soup is loaded with Italian sausage, cannellini beans, vegetables, and spices for a hearty, satisfying meal made in one pot.
- Budget-Friendly - Made with affordable pantry staples and simple ingredients, this soup is a budget-friendly option for family dinners or meal prep.
- Flexible - Use your favorite sausage, swap in different beans or greens, or leave out the half-and-half for a dairy-free version. This recipe is easy to customize with what you have on hand.
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Ingredients you'll need
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Oil - We use olive oil, but any oil that's suitable for sautéing will work. Use your favorite.
Sausage - Use mild or hot Italian sausage with the casings removed and torn into pieces, or use bulk Italian sausage.
Vegetables - Onions, carrots, and garlic make the flavor base. Potatoes and spinach make this meal filling and wholesome.
Herbs and spices - We keep the spices simple by using Italian seasoning. Salt may be needed at the end.
Pantry - Canned cannellini beans, also called white kidney beans, can be found in the canned beans aisle at most supermarkets. All-purpose flour gives the soup a little body.
Liquid - Chicken broth makes the flavorful base for this soup. Choose a reduced sodium variety if you are sensitive to salt. Half-and-half is stirred in at the end to add a touch of creaminess.
📖 See the recipe card for quantities and preparation.
Good to know
Canned cannellini beans are convenient because they're already cooked and ready to use. If you prefer to use dried beans, cook about ½ to ¾ cup according to the package directions until tender. Once cooked, use them in place of one 15-ounce can of cannellini beans in this recipe.
How to make Tuscan white bean soup
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot but not smoking, add the sausage.
- Cook the Italian sausage for approximately 3-4 minutes until browned. Stir frequently, breaking up any large pieces with a wooden spoon or spatula.
- Lower the heat to medium and add the onions and carrots to the pot. Cook for 2-3 minutes until the onions are translucent, stirring frequently.
- Add the garlic and Italian seasoning. Cook for 1 minute, stirring frequently.
- Add the flour to the pot and cook for 1 minute, stirring constantly.
- Add the chicken broth to the pot while gently scraping any bits off the bottom. Raise the heat to high and bring the broth to a boil.
- Once the soup comes to a boil, lower the heat to medium-low and cover the pot. Simmer for 15 minutes, stirring occasionally.
- Add the potatoes and the cannellini beans; stir well. Raise the heat to medium-high and bring the soup to a full boil. Then lower the heat to medium-low, cover, and continue cooking for 15-20 minutes, or until the potatoes are tender. Stir often at first to keep the potatoes from sticking to the bottom of the pot, then stir occasionally. Keep the broth at a simmer, adjusting the heat as needed.
- Add the spinach to the soup. Heat gently until the spinach wilts, which will only take a minute or two. Stir occasionally.
- Remove the pot from the heat. Add the half-and-half, stirring until incorporated.
- Place the pot over low heat to warm through, but do not let it come to a boil.
- Taste and add salt if needed. As a reference, we didn't add extra salt to ours. Serve with a generous piece of crusty bread, if desired, and enjoy.
Variations and substitutions
Make it vegetarian: Use vegetable broth instead of chicken broth and skip the sausage. Add an extra can of beans or use a plant-based sausage to keep the soup hearty. You can also add vegetables like diced zucchini or mushrooms.
Make it dairy-free: Omit the half-and-half or use an unsweetened dairy-free alternative like oat milk or coconut milk. The soup will still be rich and flavorful.
Use different beans: Cannellini beans are creamy and mild, but navy beans or Great Northern beans are excellent substitutes with a similar texture and flavor.
Switch the greens: This recipe uses fresh spinach, but kale, Swiss chard, or a combination of greens will also work well.
Try a different protein: Instead of pork Italian sausage, use turkey or chicken Italian sausage, cooked chopped chicken, or your favorite plant-based meat substitute.
Recipe tips and notes
- Things move quickly at the beginning of this recipe, so have all the ingredients measured, prepped, and ready to go before you start cooking.
- Don't add extra salt until the end (if needed). The sausage, broth, and beans all contain a good amount already. Use reduced sodium alternatives if you're sensitive to salt.
- Keep peeled and cut potatoes covered with cold water until ready to use. Potatoes brown quickly once they're peeled and keeping them in water slows this down.
Storing and reheating
Refrigerate: Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.
Freeze: Cool the soup quickly, then transfer it to an airtight, freezer-safe container. Leave 1-2 inches at the top to allow for expansion. Label and date the container, and freeze for up to 2 months.
Reheat: Gently reheat the soup in a saucepan on the stovetop or in the microwave until hot all the way through.
Food safety: Leftovers should be reheated to an internal temperature of at least 165°F. Do not leave cooked food out at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
This Tuscan white bean soup is a favorite at our house. It's hearty, full of flavor, and always hits the spot. If you're looking for more comforting soup recipes, try our flavorful sausage and lentil soup, simple white bean soup, wholesome pinto bean soup, or our go-to easy potato soup for something classic and satisfying.
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📖 Recipe
Tuscan White Bean Soup
Ingredients
- 1 teaspoon Olive Oil
- 1 pound Mild Italian Sausage casing removed (or use bulk sausage)
- 1 Medium Onion finely diced
- 1 Large Carrot peeled and diced (or 2 medium carrots)
- 3-4 Garlic Cloves minced
- 1 teaspoon Italian Seasoning
- 2 tablespoons All Purpose Flour
- 6 cups Chicken Broth
- 1 Large Potato peeled and cut into ½-1 inch cubes (about 12 ounces) We use russet potato, red or yukon will also work well
- 1 (15.5 ounce) can Cannellini Beans drained and rinsed
- ½ cup Half and Half
- 3 ounces Fresh Spinach kale or Swiss chard can be substituted
- Salt to taste if needed
Instructions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot but not smoking, add the sausage.
- Cook the Italian sausage for approximately 3-4 minutes until browned. Stir frequently, breaking up any large pieces with a wooden spoon or spatula.
- Lower the heat to medium and add the onions and carrots to the pot. Cook for 2-3 minutes until the onions are translucent, stirring frequently.
- Add the garlic and Italian seasoning. Cook for 1 minute, stirring frequently.
- Add the flour to the pot and cook for 1 minute, stirring constantly.
- Add the chicken broth to the pot while gently scraping any bits off the bottom. Raise the heat to high and bring the broth to a boil.
- Once the soup comes to a boil, lower the heat to medium-low and cover the pot. Simmer for 15 minutes, stirring occasionally.
- Add the potatoes and the cannellini beans, stir well. Raise the heat to medium-high and bring the soup to a full boil. Then, lower the heat to medium-low, cover and continue cooking the soup for 15-20 minutes, or until the potatoes are tender. Stir often at first to make sure the potatoes are not sticking to the bottom of the pot, then stir occasionally. Also, keep the broth simmering, raise or lower the heat as needed.
- Add the spinach to the soup. Heat gently until the spinach wilts, which will only take a minute or two. Stir occasionally.
- Remove the pot from the heat. Add the half and half, stirring until incorporated. Place the pot over low heat to warm through, but do not let it come to a boil.
- Taste and add salt if needed. As a reference, we didn't add extra salt to ours. Serve with a generous piece of bread, if desired, and enjoy.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Premu Advani
Could I use cut up chicken instead of sausage. ? Substitute coconut milk instead of half and half.
Elizabeth Rodriguez
Yes, chicken will work well in this soup! Consider using dark meat, like boneless, skinless chicken thighs, for more flavor. You can also use coconut milk instead of half and half—just keep in mind that it will add a mild coconut flavor to the soup.
Irma
I made this soup for vegetarian friends. No sausage but added extra garlic, 2 mini sweet peppers and 2 cans of beans.
Delicious and healthy. Great base soup to add other meats and vegetables. Thanks for sharing the recipe.
Lisette
I followed the recipe exactly except I didn’t have the spinach. It was very good and easy to make. I will definitely make it again. I froze some to see how it turns out.