What type of sausage is best for Tuscan White Bean Soup?

Italian sausage is traditionally used, either sweet or spicy depending on your preference. Both bulk sausage and sausage removed from its casing work well in the soup recipe.

Can I use canned beans for Tuscan White Bean & Sausage Soup?

Yes, you can definitely use canned cannellini beans (white kidney beans) for convenience. Be sure to rinse and drain them well before adding them to the soup.

How long does Tuscan White Bean & Sausage Soup last?

Tuscan White Bean & Sausage Soup can be stored in the refrigerator for up to 3-4 days in an airtight container. It also freezes well for up to 2-3 months.

Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by omitting the sausage. Consider adding smoked paprika and a touch of liquid smoke to replicate the sausage flavor, or use a plant-based sausage alternative.

What should I serve with Tuscan White Bean & Sausage Soup?

This soup pairs well with crusty bread for dipping, a simple green salad, or a sprinkle of Parmesan cheese on top. Some people also like to add a drizzle of olive oil before serving.

5 Best Tuscan White Bean & Sausage Soup Secrets

Name: Tuscan White Bean & Sausage Soup: Easy Comfort in 30!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage, removed from casings; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 6 cups chicken broth; 2 (15 ounce) cans cannellini beans, rinsed and drained; 1 (14.5 ounce) can diced tomatoes, undrained; 1 bunch kale, chopped (about 4 cups); Salt and pepper to taste; Grated Parmesan cheese, for serving (optional)

Description

This Tuscan White Bean & Sausage Soup is a hearty and flavorful Italian soup, perfect for a comforting and satisfying meal.

Ingredients

Scale

1 tablespoon olive oil
1 pound Italian sausage, removed from casings
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
6 cups chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 bunch kale, chopped (about 4 cups)
Salt and pepper to taste
Grated Parmesan cheese, for serving (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
Stir in the cannellini beans and diced tomatoes. Return the sausage to the pot.
Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Stir in the kale and cook until wilted, about 5 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese, if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Cuisine: Italian

Nutrition

Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 25g
Fiber: 8g
Protein: 20g
Cholesterol: 50mg

Keywords: tuscan soup, white bean soup, sausage soup, italian soup, hearty soup