Tuscan white bean and sausage soup is a hearty and comforting soup! It's loaded with chunks of spicy Italian pork sausage, kale, pasta, and white beans, perfect for weeknight dinners.
Busy weeknights call for easy dinners, and this healthy soup recipe is just what you need to get you through those busy nights. It can be made on top of the stove or in an Instant Pot in less than an hour.
Why you will 🤍this recipe
- It's a healthy soup that's full of nutritious vegetables.
- Tuscan white bean soup is a great recipe that's quick and easy to make!
- It's versatile and budget friendly.
What you will need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
How to make this Tuscan white bean sausage soup recipe
Prepare the ingredients: Roughly chop the kale, carrots, onions, and garlic.
If you are using sausage links, remove the casing from the sausage by slicing it and scooping or squeezing the meat out.
Step 1. Saute the veggies and sausage
Heat the olive oil in a saucepan over medium-high heat. Once the oil is hot, add the sausage and cook for a few minutes while breaking it into smaller pieces. Reduce the heat to medium and add the carrots, onions, and garlic. Cook for a few minutes longer until the veggies begin to soften.
Step 2. Add broth and pasta
Reduce the heat to low and stir in the broth and pasta and cook for 10 minutes.
Step 3. Add beans and kale
Stir in the beans and kale.
Step 3. Simmer
Stir in the chopped kale and simmer on low heat until the kale wilts.
Ingredient Notes & Substitutions
Italian sausage. Spicy Italian sausage adds a ton of flavor to this soup. You can use spicy or mild Italian pork sausage, turkey sausage, or chicken sausage in this recipe.
Onion. Any kind of onion can be used to make this Tuscan sausage soup. I like to use all-purpose yellow onions.
Chicken broth. Can be substituted with an equal amount of vegetable broth.
Fresh kale. Any variety of kale will work in this recipe. My preference is Russian Kale, baby kale or lacinato kale which is also known as Tuscan kale.
Kale substitutes. Fresh baby spinach, arugula, swiss chard, or escarole may be used in place of the kale in this soup recipe.
White beans. Canned or dried beans that have been cooked will work in this recipe. If you use dried beans, they will need to be soaked and cooked before using them.
White bean substitutes. Kidney beans, baby lima beans, chickpeas or fava beans are good substitutes for white beans in this recipe. If you don't care for beans, they can be left out.
Pasta. Any shape of small pasta such as small pasta shells, elbow, ditalini, or rotini tastes great in this soup.
White bean and sausage soup can be made ahead of time by following the entire recipe but leaving the pasta out. Just before serving, heat the soup on top of the stove over medium heat and prepare the pasta according to the package directions.
To serve the soup, ladle the soup into bowls and add the cooked pasta.
NOTE: This method will prevent the pasta from becoming soggy and is a good option if you plan on having leftover soup
Storing and Using Leftovers
Refrigerate leftover sausage kale for up to four days in an airtight container.
Freeze leftover soup for up to three months. Once the soup has cooled off, place it into a freezer-safe container.
Thaw it in the refrigerator overnight.
Reheat it on top of the stove over medium heat or in the microwave.
Spicy Soup - make this comforting soup spicy by adding a teaspoon or two of red pepper flakes to the broth.
Creamy Soup - stir in ¼ to ½ cup of milk or heavy cream for creamy Tuscan white bean and sausage soup.
Gluten-Free - Make the soup gluten-free by using your favorite gluten-free pasta or replacing the pasta with a medium-sized diced potato which should be sauteed with the vegetables.
More flavor - Add more flavor to the soup by stirring in a tablespoon or two of fresh lemon juice, cracked black pepper, oregano, basil or Italian seasoning.
- Add a piece of parmesan rind to simmer in the broth for extra flavor.
- Save time and purchase pre-cut veggies from the produce department in your grocery store to make this soup!
Set your pressure cooker to saute and cook the sausage, onions, and garlic. Add the broth and pasta; set the pressure cooker to medium pressure for 8 minutes. Carefully quick-release the pressure cooker and add the kale and white beans. Cover the cooker to allow for the kale to wilt and the beans to heat through (about 5 minutes).
There are several varieties of white beans and any variety can be used to make this soup. Navy beans are the smallest with a creamy texture, are quick cooking and perfect for dips and thickening soups. Great Northern Beans are larger than Navy beans and their mild flavor allows them to take on the flavor of the food they are cooked with. Cannellini beans also called are the largest of white beans and are also called white kidney beans because of their size. They are meatier in texture and perfect for soups and stews.
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Have you Tried These Soup Recipes?
- Spicy Chicken Tortilla Soup
- Vegetable Minestrone Soup
- Cream of Broccoli Soup
- Instant Pot White Bean Soup
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- Prepare the ingredients: roughly chop the kale, onions and garlic.
- Heat a large saucepan over medium heat and add the oil. Once the oil is hot, add the sausage and cook until it begins to turn golden brown. Stir in the garlic, onions and carrots. Cook for a few minutes longer.
- Add the broth and pasta; cook for about 10 minutes.
- Stir in the kale and beans. Reduce the heat to low and simmer for 10 minutes longer until the kale wilts and the beans are heated through.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used