Rustic Tuscan White Bean & Sausage Soup
This Rustic Tuscan White Bean & Sausage Soup is the definition of slow Sunday comfort. Savory Italian sausage, tender white beans, and fresh vegetables simmer together in a rich, herb-infused broth that develops deep, satisfying flavor in every spoonful. Finished with fresh greens for balance, this hearty one-pot soup is both filling and nourishing—perfect for relaxing afternoons, easy dinners, and even better the next day.
Equipment
- 1 Stock Pot
Materials
- 1 lb Italian sausage mild or hot
- 1 tbsp olive oil if sausage is lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- 2 cans 15 oz each white beans, drained and rinsed
- 6 cups low-sodium chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- 2 cups fresh spinach or kale
- Optional: ¼ tsp red pepper flakes
- Optional finish: grated parmesan
Instructions
- Brown the sausage
- In a large pot or Dutch oven, cook sausage over medium heat until browned. Break into bite-sized pieces. Remove and set aside.
- Build the base
- In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook for 30 seconds.
- Add liquids and beans
- Return the sausage to the pot. Add beans, broth, tomatoes, oregano, thyme, and pepper. Bring to a simmer.
- Simmer low and slow
- Cover and simmer 30 minutes to develop flavor.
- Finish with greens
- Stir in spinach or kale. Cook 3–5 minutes until wilted.
- Serve hot
- Top with parmesan if desired.
