Tuscan Sausage and White Bean Soup (45 minutes)
A rich and flavorful Italian sausage soup made with cannellini beans, garlic, greens, and a parmesan rind simmered in broth. Finished with lemon juice for brightness, this cozy one-pot meal is perfect for any season.
Equipment
- Large pot or Dutch oven
- wooden spoon
- chef's knife
- cutting board
Ingredients
- 1 tablespoon olive oil
- 1 lb hot Italian sausage casings removed
- 1 onion finely chopped
- 2 carrots sliced into rounds
- 4 garlic cloves minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 1 Parmigiano Reggiano rind optional, but recommended
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1-2 bay leaves
- 4 cups fresh baby spinach or 2 cups chopped kale stems removed
- Juice of 1/2 lemon
- Fresh parsley chopped (for garnish)
- Freshly grated Parmigiano Reggiano for serving
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the hot Italian sausage, breaking it up with a wooden spoon, and cook until browned and crispy, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté for 3-4 minutes, until the onion is translucent and the carrots begin to soften. Add the 1/2 teaspoon crushed red pepper and stir for 30 seconds, just until fragrant.
- Pour in the 1/2 cup white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 1-2 minutes, reducing slightly.
- Add the browned sausage back to the pot, along with the Parmigiano Reggiano rind, 4 cups chicken broth, drained beans, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, thyme, and bay leaves. Bring the soup to a simmer, then reduce the heat to medium-low and cook for 20-25 minutes, allowing the flavors to meld.
- Stir in the baby spinach or kale, letting it wilt into the soup for 2-3 minutes.
- Stir in the juice of 1/2 lemon, then taste and adjust the seasoning as needed.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and top with a generous sprinkle of grated Parmigiano Reggiano. Serve with crusty bread for dipping.
Notes
Tips from My Kitchen:
- Use the slotted spoon trick to keep sausage crispy—don’t skip this step.
- Scraping up the browned bits with wine adds layers of flavor you won’t get otherwise.
- Let the soup simmer uncovered so the broth reduces slightly and concentrates.
- Add fresh spinach at the very end so it doesn’t overcook and lose its texture.
Serving Suggestions:
- Wine Pairing: A crisp Italian white like Vermentino or a light Chianti is perfect.
- Make It a Meal: Serve with focaccia or grilled sourdough rubbed with garlic.
- Dinner Party Upgrade: Finish with a drizzle of good olive oil and lemon zest over each bowl.
- Weeknight Vibe: Pair with a simple arugula salad tossed in lemon juice and shaved parmesan.
Storage Instructions:
- Fridge: Let the soup cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Freeze in individual portions (once cooled) for up to 2 months. Thaw overnight in the fridge and reheat in a large saucepan over medium heat.
- Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water if it thickens too much.
- Next Day Tip: The flavor deepens overnight—this soup is even better the next day.
Nutrition Facts
Calories: 446kcalCarbohydrates: 29gProtein: 22gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 57mgSodium: 1699mgPotassium: 449mgFiber: 8gSugar: 2gVitamin A: 3450IUVitamin C: 5mgCalcium: 124mgIron: 5mg
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