Name: Tuscan Sausage and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Italian sausage; 1 medium yellow onion; 2 stalks celery; 1 medium carrot; 4 cloves garlic; 1 can (14.5 oz) canned diced tomatoes; 2 cans (15 oz each) canned white beans; 4 cups chicken broth; 2 tablespoons olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon red pepper flakes; 0.5 teaspoon dried thyme; 1 whole bay leaf; 2 cups fresh spinach

Tuscan Sausage and White Bean Soup

Italian-InspiredSoupWeeknightcomfort fooditalianweeknight

15 minPrep30 minCook4Serves

Ingredients

1 poundItalian sausage (bulk or casings removed)
1 mediumyellow onion
2 stalkscelery
1 mediumcarrot
4 clovesgarlic
1 can (14.5 oz)canned diced tomatoes
2 cans (15 oz each)canned white beans (cannellini or great northern)
4 cupschicken broth
2 tablespoonsolive oil
½ teaspoonsalt
¼ teaspoonblack pepper
¼ teaspoonred pepper flakes
½ teaspoondried thyme
1 wholebay leaf
2 cupsfresh spinach (optional)

Prep

01
Dice 1 medium yellow onion.
02
Chop 2 celery stalks into bite-sized pieces.
03
Peel and chop 1 medium carrot into rounds or chunks.
04
Mince 4 cloves garlic.

Method

01
Heat 2 tablespoons olive oil in a large pot over medium-high heat.
02
Add the sausage, breaking it into bite-sized chunks as it cooks. Cook for 5–7 minutes until browned. Transfer to a plate.
03
Add the diced onion, celery, and carrot to the pot. Cook for 5 minutes, stirring occasionally, until softened.
04
Add the minced garlic and cook for 1 minute until fragrant.
05
Stir in the canned tomatoes with their juice, the broth, and the beans (drained and rinsed). Add the bay leaf, thyme, salt, black pepper, and red pepper flakes.
06
Return the sausage to the pot and bring to a simmer. Simmer, uncovered, for 15–20 minutes to blend flavors.
07
If using spinach, stir it in during the last 2 minutes and cook until wilted. Taste and adjust seasoning. Remove the bay leaf before serving.

Spice Tips

For deeper warmth, add 1/2 teaspoon smoked paprika or a pinch of ground cumin. If you like heat, increase the red pepper flakes to 1/2 teaspoon or add a fresh chili pepper. A splash of balsamic vinegar brightens the broth at the end.

Make ahead: prepare all vegetables and store in the refrigerator for up to 1 day. The soup keeps well for 3–4 days in the fridge or freezes for up to 2 months. Stir in crusty bread or serve with grated Parmesan and a drizzle of good olive oil.