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Tuscan white bean sausage soup in a bowl topped with Parmesan and chili flakes

Tuscan White Bean Sausage Soup (One Pot)

A creamy, hearty one-pot Tuscan white bean sausage soup made with Italian sausage, cannellini beans, sun-dried tomatoes, and Parmesan. On the table in 50 minutes with minimal cleanup!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 494
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium onion finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 6 garlic cloves minced
  • 1 lb Italian sausage casings removed
  • 1/3 cup sun-dried tomatoes chopped (about 37g)
  • 3 tbsp tomato paste
  • 2 tsp Italian herb blend
  • salt and pepper to taste
  • 1/2 cup dry white wine or substitute extra chicken broth
  • 4 cups chicken broth
  • 30 oz cannellini beans drained and rinsed (two 15 oz cans); Great Northern beans also work
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 2 cups baby spinach about 60g; kale also works

Equipment

  • large pot or Dutch oven
  • Wooden spoon
  • cutting board

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the diced onion, carrots, and celery. Sauté for 4–5 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the Italian sausage and break it up into crumbles with a wooden spoon. Cook for about 5 minutes until no longer pink. Drain excess fat from the pot as desired.
  5. Add the sun-dried tomatoes, tomato paste, Italian herb blend, salt, and pepper. Stir well to combine and coat the meat and vegetables.
  6. Pour in the white wine to deglaze the pot. Scrape up any browned bits from the bottom and let the wine bubble for about 1 minute.
  7. Add the chicken broth and drained cannellini beans. Stir to combine and bring to a boil.
  8. Lower the heat to a steady simmer, cover the pot, and cook for 25–30 minutes, stirring occasionally.
  9. Taste the broth and adjust seasoning with salt, pepper, or additional herbs as needed.
  10. Remove the pot from the heat. Stir in the heavy cream, grated Parmesan, and baby spinach until the spinach is wilted and everything is combined. Serve immediately with crusty bread.

Notes

- No wine? Skip it or replace with extra chicken broth.
- Sausage swap: ground chicken, turkey, or crumbled bacon all work well.
- For extra heat, garnish with red chili pepper flakes.
- Leftovers keep in an airtight container in the fridge for up to 4 days.
- Not recommended for freezing with cream added — freeze the base only and stir in cream upon reheating.
- Reheat gently on the stovetop over medium-low heat with a splash of broth if needed.
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