Tuscan White Bean Soup

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Hearty Tuscan white bean soup. My family’s favorite quick Italian-style soup! Made with sausage, creamy beans, and vegetables simmered in a flavorful broth. Ready in no time, it’s cozy, meal-prep friendly, and guaranteed to warm up any weeknight dinner.

If you’re into hearty soups, you’ll also love my Kielbasa bean and potato soup, Spanish soup with chorizo or this all-time favorite bean soup.

What makes this Tuscan white bean soup special

• Fast comfort: Comes together in 40 minutes, perfect for busy nights.
• Deep, layered flavor: Browned sausage, garlic, and herbs create a rich broth that tastes slow-simmered.
• Pantry-friendly: Uses canned beans and simple veggies you probably already have.
• Better the next day: Flavors meld beautifully, making it an ideal make-ahead meal.
• Versatile: Swap sausage for mushrooms for a vegetarian version, or add greens like kale or spinach.

Watch the recipe video

Cook with me! I’ll guide you step by step in this easy video, or follow along on YouTube.

Pro tip

Which beans are best for Tuscan soup?

Cannellini beans are the traditional choice, they’re creamy, mild, and hold their shape well. Great Northern beans work too and are slightly firmer, while navy beans make the broth extra creamy but break down faster.

Use whatever white beans you have in your pantry, this soup is meant to be flexible.

Can I use dried beans instead of canned?

Yes! Use 1 ½ cups dried white beans (like cannellini or navy beans). Soak overnight, then simmer until tender before adding to the soup. The flavor is amazing, but it will add cooking time.

Variations for Tuscan bean soup

• Sausage & meat options: Use sweet or spicy Italian sausage for different flavor profiles. You can also swap in chicken sausage, or ground meats like pork, chicken, or turkey.
• Make it heartier: Stir in grains such as barley, quinoa, or white rice. Small pasta shapes like risoni also work beautifully.
• Vegetarian version: Skip the sausage and use vegetable broth instead for a wholesome, plant-based soup.
• Spinach substitute: You can also use kale.

Ingredients

• Italian sausage
• White beans – Cannellini or Great Northern beans work best
• Vegetables – Potato, spinach, carrots, celery stalks, onion and garlic cloves
• Tomato paste

• Spices – Black pepper, dried oregano and dried thyme
• Chicken broth
• Cooking cream

What to serve with Tuscan white bean soup

Tuscan white bean soup is hearty enough to stand on its own, but I love rounding it out with a side or two for a full Italian-inspired dinner. These are some of my go-to pairings:

• Crusty bread: A warm baguette or rustic country loaf to soak up the broth.
• Garlic bread: My favorite choice — buttery, garlicky, and the perfect crunch on the side. Try my recipe for homemade garlic bread.
• Focaccia: Fluffy and olive-oil rich, it’s always a crowd-pleaser.
• Cheesy toast: Quick and comforting, especially with mozzarella melted until bubbly.
• Bruschetta: Fresh and fun, I’ll often top it with tomatoes, basil, and a drizzle of balsamic.

Storage tips

• Fridge: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better as they sit.
• Freezer: For longer storage, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop over medium heat until heated through. If the soup has thickened, stir in a splash of broth or water to loosen it back up.

Tools for this recipe

• Dutch oven or large soup pot – for browning the sausage and simmering the soup all in one pot.