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Tuscan White Bean Soup

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A hearty and comforting Tuscan White Bean Soup made with Italian sausage, tender white beans, fresh vegetables, and kale simmered in a creamy tomato-infused broth. Perfect for a cozy family dinner or meal prep.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Salt

Ingredients

  • 3/4 pound (375 grams) ground Italian sausage, mild or spicy
  • 3 large carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 1 medium onion, finely chopped
  • 3 tablespoons tomato paste
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 5 cups low sodium chicken broth
  • 2 cans (540 ml / 19 oz each) white kidney beans, drained and rinsed
  • 2 cups fresh kale, chopped
  • 1/2 cup heavy cream or evaporated milk
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon granulated sugar (optional)

Instructions

  1. Heat a large Dutch oven or soup pot over medium-high heat.
  2. Add Italian sausage and cook, stirring frequently, until lightly browned.
  3. Add carrots, celery, and onion. Cook 4–5 minutes until softened. Remove excess fat if necessary.
  4. Stir in tomato paste, garlic, salt, thyme, oregano, parsley, black pepper, and red pepper flakes. Cook 1 minute.
  5. Pour in chicken broth and scrape the bottom of the pot to release browned bits.
  6. Add white beans and bring to a simmer.
  7. Cover and simmer 15–20 minutes until vegetables are tender.
  8. Stir in kale, heavy cream, and Parmesan cheese.
  9. Taste and add sugar if needed to balance acidity. Adjust seasoning.
  10. Serve hot with crusty bread.

Notes

  • For a lighter version, use chicken or turkey sausage.
  • For vegetarian, omit sausage and use vegetable broth.
  • Blend part of the beans for a thicker texture.
  • Store refrigerated up to 4 days.
  • Freeze up to 3 months (preferably before adding cream and kale).
  • Add broth when reheating if soup thickens.

Nutrition

Find it online: https://savorymomskitchen.com/tuscan-white-bean-soup/