Spicy Italian sausage, cannellini beans, tender vegetables, a bouquet of Italian herbs, and fresh spinach come together in this classic Tuscan White Bean Soup with Sausage and Spinach.

This soup is designed to be budget-friendly, delightfully easy to make, and packed with protein and fiber for a flavorful, nourishing meal.

White bean and sausage soup in a white bowl with a spoon set over a towel

Tuscan white bean soup embodies the rustic charm and rich culinary traditions of Italian country cooking. This hearty soup combines the creamy texture of white beans with the savory depth of sausage, all simmered in a flavorful broth that warms the soul.

At the heart of this soup are cannellini beans, known for their smooth interior and ability to absorb flavors. The sausage, preferably well-seasoned and slightly spicy, adds depth and richness to the base of aromatic vegetables and homemade stock.

Ingredients for white bean soup on a counter

Recipe STEP BY STEP

BROWN the sausage with a little oil on medium-high heat, breaking it up as it cooks (remove the casing if it’s in links). TRANSFER to a paper towel-lined plate and leave the fat in the pot.
COOK the onion until caramelized, about 6-8 minutes. ADD carrot, celery, bell pepper, and 1 tsp of salt, add black pepper, and cook, stirring until vegetables are tender, about 5 minutes. ADD garlic & Italian herbs, and COOK until fragrant, about 2 minutes.
ADD the beans, lentils, and parmesan rind, and add sausage.
ADD enough stock to cover 2 inches above the ingredients. Bring to a low boil. Reduce heat to SIMMER for 20 minutes to meld flavors. Taste and adjust seasoning as needed.
REMOVE from heat and STIR in the spinach spinach. GARNISH with grated parmesan.

step by step images for making Tuscan white bean soup

Can I use dry beans instead of canned beans?

Yes, you can substitute dry beans for canned beans in this recipe. Here’s how:

Soak 2 cups of dry beans overnight in 4 quarts of water and 2 tablespoons of salt. Drain and rinse the beans.
Cook the beans at a low rolling boil (just above a simmer) in enough water to cover the beans by 2 inches in a large pot with 1 tablespoon of salt. Cook for about 1 hour and 15 minutes, or until they are completely tender and creamy.
Drain and set aside.
ADD the cooked beans to the soup in STEP 3 of the recipe.

Why add Lentils with the Cannellini Beans?

Adding lentils to Tuscan white bean soup is our twist on this classic recipe—it’s a simple trick for thickening the consistency of broth-type soups. We also use this technique in our Smoked Turkey & Bean Soup because it makes the broth base heartier and more substantial.

The key is to use red lentils so the soup’s color stays bright with a golden-orange hue. It’s perfectly fine to use green lentils, but the soup will look more muddy (it won’t change the flavor).

grated parmesan in a bowl with the grater

What if I don’t have parmesan rind?

The parm rind is a trick for adding a savory, umami flavor using something you may already have on hand if you buy parmesan in wedges instead of already grated.

When you’ve carved off all that delicious parmesan, don’t throw the rind away! We use it in soups and stews and also for making parmesan stock for cauliflower alfredo sauce.

If you don’t ordinarily buy wedge parmesan, this soup would be a good time to try it. You can grate the parm for garnishing the soup when served, and you can use the rind in the soup. Otherwise, you can add grated parmesan to the soup when simmering it as a substitute.

white bean soup with spinach in a ladle raised above the pot

TIPS & VARIATIONS

Substitute kale or collard greens for the spinach
Substitute Great Northern beans for the cannellini
Substitute Mild Italian sausage for the Hot Italian
Substitute potatoes, celery root, parsnips, or cauliflower for any of the celery, carrot, or bell pepper
Make it vegetarian with mushrooms and crushed red pepper in place of the sausage, and vegetable stock and bouillon instead of chicken
Leftovers can be frozen for up to 3 months. Note: If making it as part of a bulk cooking day, freeze the soup before adding the spinach, then add fresh spinach after reheating and just before serving.
Serve with crusty sourdough bread

More Italian Recipes You’ll Love

Tuscan white bean soup with sausage in a bowl over a striped towel with bread

Comments

Leave a Reply Cancel reply