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Tuscan White Bean Soup is a delicious Italian recipe that’s comforting, and satisfying and will warm you up when it’s cold outside! With incredible flavor and hearty ingredients, this dish will be a new family favorite!

Spoon in a white bowl with a creamy Tuscan white bean soup.
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Tuscan White Bean Soup is so wonderful, especially in the wintertime! You will love having a meal that warms you from the inside out!

It’s also a hearty soup made with Italian sausage and a variety of vegetables, seasoned broth, and white beans! Serve this up with some breadsticks or garlic rolls and a fresh green salad for a fabulous meal you’ll want to enjoy all winter long!

Why you will love this recipe

  • It’s healthy: This Tuscan white bean soup recipe is chock full of nutritious ingredients that you can feel good about eating. It’s filled with many vitamins and minerals from the assortment of veggies, and white beans are packed with protein and fiber.
  • Super tasty: Just because this dish is healthy doesn’t mean it has to taste boring or bland! This white bean soup tastes amazing! Even picky kids are bound to enjoy a warm bowl of this soup!
  • Easy to make: Aside from some simple chopping, white bean soup comes together with very little effort. Everything cooks in one pot, so the clean-up is a breeze! It also takes less than 45 minutes from start to finish, and you will have a delicious dinner ready to serve!
Soup bowl filled with a creamy soup that is topped with spinach.

Ingredients needed

This white bean soup recipe is filled with rich flavors and a hearty, creamy texture that’s beyond amazing. Here’s everything you’ll need to make it:

  • Spicy Italian sausage: This has a sweet, slightly spicy flavor that’s so delicious. If you’re looking for a leaner option, Italian chicken or turkey sausage is a great alternative!
  • Onion & garlic: Diced onion and minced garlic add a nice savory taste.
  • Celery: For extra texture and small amount of crunch.
  • Cannellini beans: Feel free to sub with white kidney beans, navy beans, or Great Northern beans. For convenience, we’re using canned beans.
  • Potato: Peel and chop your russet potato into similar-sized pieces, so that it cooks evenly.
  • Sun-dried tomatoes: Perfectly sweet with just enough tang, these pair so well with the creamy broth.
  • Capers: For a salty, tangy brininess that takes this soup to the next level.
  • Chicken broth: The base of the soup, and gives the soup extra flavor.
  • Milk: We like to use full fat coconut milk, but any milk will work.
  • Salt & pepper: Enhances all of the flavors.
  • Baby spinach: Once the soup is cooked, stir with some fresh spinach for a boost of veggies.
  • Italian parsley: Fresh chopped parsley adds freshness and a pop of color.
Bowls of ground Italian sausage, spinach leaves, broth, sun-dried tomatoes, capers and can of beans and coconut milk.

How to make this recipe

Once you grab your pot and get those vegetables chopped, making this soup will be so easy! Here’s the simple process:

  1. Sauté the sausage with veggies: In a large soup pot, sauté the sausage until it is no longer pink. Stir in the garlic, onion, and celery, and continue to sauté, over medium heat, for 5 more minutes.
  1. Stir in additional ingredients: Add the beans, potato, sun-dried tomatoes, capers, broth and coconut milk.
  1. Simmer: Bring the soup to a boil, then reduce the heat to low and partially cover with a lid. Simmer the soup for 20-30 minutes, or until the potatoes are tender.
  2. Add spinach: Once the soup is ready, remove from heat. Season with salt and pepper to your taste, and while still hot add in the spinach and stir to wilt.
  3. Serve: Garnish the bowls with freshly chopped parsley and shredded parmesan, if desired.

Expert tips

  • Make ahead: This is a great recipe to make a day in advance. The flavors will have a chance to intensify and it will be extra delicious.
  • Heat level: While this soup is fairly mild, if you’re sensitive to spice be sure to use a mild Italian sausage. However, if you want it spicier add some red pepper flakes when browning the sausage.
  • More veggies: This soup recipe is very versatile! If you have other vegetables to use up, feel free to add them to the soup. Carrots, zucchini or sliced mushrooms would all work great!
  • Switch out Protein: You may use poached chicken breast that would need to be shredded or Rotisserie chicken to save on time.
  • Broth: If you do not have chicken stock, you may use vegetable stock.
  • Using a hand blender: If you rather have a creamier soup rather than chunky soup, you may use a hand blender to blend it just a few times to get some of it blended to a creamier consistency.
  • Add more herbs: You may consider also adding about 2 tsp of Italian Seasoning Or some fresh rosemary.
  • Add more flavor: Have Parmesan Rind? Toss that into the soup as it cooks.

Frequently asked questions

What is the difference between white beans and cannellini beans?

Cannellini beans along with navy beans and Great Northern beans are all types of white beans with slightly different sizes and textures. Navy beans are the smallest and have a slightly nutty flavor. Cannellini beans are larger, creamier, and have a slightly nutty, earthy flavor. Great Northern beans are the largest, hold up to cooking, and have a mild, nutty flavor.

Can I use dry beans for soup?

Dry beans will work in this recipe, but we would recommend making them in advance and then adding them to the soup. For 2 cans of beans, you’ll need to cook approximately 1 1/2 cups dried beans.

What to serve with white bean soup?

This is a balanced meal with plenty of protein, complex carbs, and fiber, but we love this served with some delicious crusty bread or rolls. You could also pair it with a simple fresh green salad for more veggie goodness.

Closeup view of white bean soup topped with sun-dried tomatoes and spinach.

Storage recommendations

Tuscan white bean soup is great as leftovers! You can even double the recipe, and freeze half for a meal months later.

  • Storing in the refrigerator: Once the soup has cooled, transfer it to an airtight container. It will last in your fridge for about 3-4 days.
  • To freeze: Once completely cool, place it in a freezer ziplock bag or airtight container, and label it with the date. Leave a small amount of room for it to expand as it freezes. It will keep in the freezer for up to 3 months.
  • To reheat: If frozen, thaw overnight in the fridge. Reheat over low heat on the stovetop or in 30 second intervals in the microwave. Once you remove it, if it has separated and needs to be thickened, you can stir in some cornstarch or flour.

More delicious soups to try

Top view of a small white bowl with Tuscan-style white bean soup.

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5 from 1 vote

Tuscan White Bean Soup

By: Rena
Servings: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
top view of a small white bowl with Tuscan-style white bean soup
Tuscan White Bean Soup is a delicious Italian recipe that's comforting, and satisfying and will warm you up when it's cold outside! With incredible flavor and hearty ingredients, this dish will be a new family favorite!

Ingredients

  • 1 lb spicy Italian sausage
  • 4 garlic cloves, sliced
  • 1 medium onion, diced
  • 3 celery ribs, chopped
  • 2 (15oz) cans cannellini beans, drained
  • 1 large russet potato, cut into 1 inch cubes
  • 1/4 cup sliced sun-dried tomatoes
  • 2 tbsp capers, with juice
  • 6 cups chicken broth
  • 1 (14.5oz) can full fat coconut milk or milk of choice
  • Kosher salt and pepper, to taste
  • 2 handfuls fresh baby spinach
  • 2 tbsp Italian parsley, finely chopped
  • Optional: shredded parmesan cheese and crusty bread

Instructions

  • In a large soup pot, sauté the sausage until it is no longer pink. Stir in the garlic, onion, celery, and continue to sauté, over medium heat, for 5 more minutes.
  • Add the beans, potato, sun-dried tomatoes, capers, broth and coconut milk.
  • Bring the soup to a boil, then reduce the heat to low and partially cover with a lid. Simmer the soup for 20-30 minutes, or until the potatoes are tender.
  • Once the soup is ready, remove from heat. Season with salt and pepper to your taste, and while still hot add in the spinach and stir to wilt.
  • Garnish the bowls with freshly chopped parsley and shredded parmesan, if desired.

Notes

  • Storing in the refrigerator: Once the soup has cooled, transfer it to an airtight container. It will last in your fridge for about 3-4 days.
  • To freeze: Once completely cool, place it in a freezer ziplock bag or airtight container, and label it with the date. Leave a small amount of room for it to expand as it freezes. It will be kept in the freezer for up to 3 months.
  • To reheat: Thaw overnight in the fridge. Reheat over low heat on the stovetop or in 30-second intervals in the microwave. Once you remove it, if it has separated and needs to be thickened, you can stir in some cornstarch or flour.

Nutrition

Serving: 1servingCalories: 416kcalCarbohydrates: 24gProtein: 18gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 949mgPotassium: 793mgFiber: 4gSugar: 2gVitamin A: 828IUVitamin C: 11mgCalcium: 84mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American, Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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