The first time I made this Tuscan white bean soup I thought it would be another weeknight dish that disappeared in a flash.
It surprised me with depth — rustic sausage, creamy beans, and bright spinach all in one pot.
It’s cozy, quick enough for busy nights, and forgiving if you tweak it.
This version is a winner because it balances hearty protein and vegetables with pantry-friendly beans.
You can scale it up, freeze it, or finish it with a drizzle of good olive oil and a piece of crusty bread.
Why You’ll Love This Recipe
- Hearty and satisfying without being heavy.
- Pantry-friendly: most of this comes from cans and simple produce.
- One-pot comfort: minimal cleanup and big flavor.
- Flexible: swaps and add-ins are easy and keep it weeknight-ready.
The soup is a study in contrast: the Italian sausage gives savory, slightly spiced fat that coats the broth while the white beans break down just enough to thicken the pot. The vegetables in the classic mirepoix—onion, carrot, and celery—lend an aromatic sweetness and subtle texture. Fresh spinach stirred at the end keeps the dish bright and adds a pop of green that balances the richer flavors.
"I made this for dinner and my partner asked for seconds before I could even refill my bowl. Simple, flavorful, and perfect for leftovers." — 5 stars, Anna R.
Key Ingredients
Italian sausage
Italian sausage is the backbone here. Its fat and seasoning bring instant depth and a savory note that plain chicken or turkey won’t match. If you want a milder flavor, use sweet sausage; for more heat, pick an Italian hot sausage or add crushed red pepper.
White beans (cannellini or Great Northern)
Canned white beans are a time-saver and give the soup a creamy texture when slightly mashed in the pot. Rinse them well to remove excess sodium and prevent a cloudy broth; I like the texture of cannellini for their slightly starchier finish.
Vegetable broth
A good-quality vegetable broth rounds out the liquid base and keeps the flavor vegetarian-friendly if you omit the sausage later. Choose a low-sodium broth so you can season to taste; brands with a clearer, less sweet profile work best.
Fresh spinach
Fresh spinach is added at the end to retain a tender bite and color. It wilts quickly and adds freshness that cuts through the dish’s richness. Baby spinach is convenient, but mature leaves are fine if chopped.
Full ingredient list:
- 1 pound Italian sausage
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups fresh spinach
- Salt and pepper to taste
- Olive oil for cooking
Step-by-Step Instructions
Step 1: Heat the oil
Warm a large pot over medium heat and add a splash of olive oil.
You want a shimmering pan but not smoking, so adjust the heat if it starts to spit.
Pro Tip: The oil should ripple when it’s ready. If you see wisps of smoke, lower the heat.
Step 2: Brown the sausage
Add the Italian sausage, breaking it apart with a wooden spoon. Cook until the pieces are nicely browned and no pink remains.
This renders fat that flavors the whole soup, so scrape up the browned bits as it cooks.
Pro Tip: Brown in batches if your pan is crowded; proper browning equals big flavor.
Step 3: Softer vegetables next
Add the chopped onion, diced carrots, and diced celery to the pot with the sausage. Cook until the onion is translucent and the carrots begin to soften.
This classic trio—mirepoix—builds the aromatic base you’ll taste in each spoonful.
Pro Tip: Cook long enough to sweat the veggies but not so long they caramelize; about 5–7 minutes works on medium heat.
Step 4: Add garlic
Stir in the minced garlic and cook for another minute until fragrant.
Garlic can burn quickly, so keep it moving in the pan.
Pro Tip: If you like a nuttier garlic flavor, cook an extra minute but lower the heat slightly.
Step 5: Add the broth
Pour in the 4 cups of vegetable broth and bring the pot to a gentle simmer.
Scrape the bottom of the pot with your spoon to lift up any browned bits; that’s concentrated flavor.
Pro Tip: A slow simmer is better than a rolling boil; it encourages flavor melding without overcooking the beans.
Step 6: Add beans and herbs
Stir in the drained and rinsed white beans along with the dried thyme and oregano, then season with salt and pepper. Mix well so everything is evenly distributed.
The dried herbs bloom in the hot liquid and infuse the broth as it simmers.
Visual cue: The soup will look slightly clouded from the beans and fragrant from the herbs when it’s ready for the next step.
Step 7: Simmer to meld flavors
Let the soup simmer uncovered for about 20 minutes so the flavors can come together. Stir occasionally.
This gentle cook time lets the beans soften more and the herb flavors deepen.
Pro Tip: If you prefer a thicker soup, mash a cup of beans against the side of the pot with your spoon to release starch.
Step 8: Finish with spinach
Stir in 2 cups of fresh spinach and cook until wilted, which takes just a minute or two. Taste and adjust salt and pepper as needed.
The spinach brightens the pot and keeps a fresh contrast to the savory base.
Visual cue: The spinach will go from bright green to darker and limp when ready.
Step 9: Serve hot
Ladle the soup into bowls and serve immediately with crusty bread or a sprinkle of grated Parmesan if you like.
This soup is best hot, while the sausage and beans are freshly combined.
Pro Tip: A drizzle of good extra-virgin olive oil or a squeeze of lemon can lift the final bowl.
Expert Tips for Success
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Control the sausage fat. If your sausage is very fatty, drain off a tablespoon or two after browning. Too much fat can make the broth feel slick instead of silky. Use the leftover fat to sauté the vegetables for extra flavor if you like.
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Don’t overcook the beans. Canned beans are already tender; simmering 20 minutes is ample to meld flavors without turning them to mush. If you want creamier body, mash a portion of the beans in the pot rather than prolonging the simmer.
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Low-sodium broth is your friend. Commercial broths can vary dramatically in salt. Start with low-sodium and adjust at the end to avoid an overly salty finish.
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Build flavor in layers. Brown the sausage first, then sauté the vegetables, then add herbs and broth. Each step adds a layer of complexity that a single-step throw-together can’t match.
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Use a heavy-bottomed pot. A Dutch oven or thick-bottom soup pot distributes heat evenly and reduces the risk of hot spots that burn garlic or veggies.
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Finish with acid or richness. If the bowl tastes flat at the end, a squeeze of lemon or a splash of red wine vinegar brightens everything. Conversely, a knob of butter or a drizzle of olive oil adds silkiness.
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Adjust texture with blending. For a thicker, creamier soup, use an immersion blender to pulse 1/3 to 1/2 of the pot. This keeps some whole beans for body and texture.
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Time-saving tip: Prep the mirepoix (onion, carrot, celery) the night before and store in the fridge. That cuts active time to under 30 minutes on busy evenings.
Storage & Freezing
Fridge: Cool the soup to room temperature within two hours and transfer to an airtight container.
It will keep in the refrigerator for 3–4 days and often tastes even better on day two.
Freezer: For longer storage, freeze in portioned, freezer-safe containers or heavy-duty zip-top bags.
Leave about an inch of headspace in containers; the soup will keep 3–4 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally until steaming.
If the soup has thickened during storage, thin it with a splash of broth and adjust seasoning before serving.
Tips for quality after freezing: Add fresh spinach or greens only at reheating time to avoid limp frozen leaves. If using dairy garnish like Parmesan, add it after reheating to preserve texture.
Variations & Substitutions
Vegetarian version: Omit the sausage and increase the veggies. Add a tablespoon of tomato paste sautéed with the mirepoix for extra umami, and optionally add smoked paprika for a savory depth.
White bean swap: Use navy or Great Northern beans if cannellini aren’t available. If you use dried beans, soak and cook them first, then reduce simmer time.
Greener bowl: Replace spinach with chopped kale or Swiss chard. Tougher greens need an extra 5–7 minutes simmering to become tender.
Spicier or smoky: Substitute half the Italian sausage with smoked paprika-seasoned chorizo or add crushed red pepper flakes when sautéing the garlic. Smoked salt or a few drops of liquid smoke can bring a subtle barbecue note.
Frequently Asked Questions
Q: Can I make this soup on the stovetop and then finish in a slow cooker?
A: Yes. Brown the sausage and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Add broth and beans, cook on low 2–3 hours, then stir in spinach at the end. Avoid overcooking in the slow cooker to preserve bean texture.
Q: Is this soup freezer-friendly with dairy or cheese added?
A: Hard cheeses like grated Parmesan freeze and reheat better than cream. If you plan to freeze, add cheese after reheating rather than before freezing to keep texture and flavor bright.
Q: How can I make this soup thicker without adding cream?
A: Mash a cup of beans against the pot to release starches, or use an immersion blender to puree 1/3–1/2 of the soup. This keeps body without adding dairy.
Q: Can I use fresh herbs instead of dried thyme and oregano?
A: Yes. Substitute about three times the amount of fresh herbs for dried and add them in the last 5–10 minutes of simmering to preserve flavor.
Q: What’s the best way to reduce sodium in this recipe?
A: Rinse canned beans well, choose low-sodium broth, and use unsalted sausage if you can. Adjust salt at the end after tasting.
Final Thoughts
This Tuscan white bean soup is an easy, forgiving recipe that rewards simple technique with rich, layered flavor.
It’s perfect for meal prep, weeknight dinners, or a cozy weekend cook when you want something comforting with a healthy twist.
If you want more variations and inspiration, try the take on a slow-simmered version from Eat With Clarity’s white bean soup.
For a homestead-style spin that emphasizes pantry staples, see the version at I Am Homesteader.
If you’re after a hearty, vegetable-forward take, Kalejunkie’s recipe is a solid comparison: Hearty Tuscan White Bean Soup.
Want a quicker 30-minute method? Serious Eats’ 30-minute Tuscan White Bean Soup is a great read.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Tuscan White Bean Soup
Ingredients
For the Soup
- 1 pound Italian sausage Use sweet or hot Italian sausage based on preference.
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Use low-sodium for best results.
- 2 cans (15 ounces each) white beans, drained and rinsed Cannellini or Great Northern are recommended.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups fresh spinach Add at the end to retain freshness.
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Warm a large pot over medium heat and add a splash of olive oil.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned.
- Add the chopped onion, diced carrots, and diced celery. Cook until the onion is translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the drained white beans, dried thyme, and oregano. Season with salt and pepper.
- Let the soup simmer uncovered for about 20 minutes to meld flavors.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Serve hot in bowls, with crusty bread or a sprinkle of grated Parmesan if desired.
