Tuscan white bean soup

There's something about the smell of Italian sausage hitting hot oil that instantly transports me to my neighbor's kitchen in Tuscany, even though I've only ever been there once, years ago. She made this soup on a chilly October evening, and I watched as she crumbled the sausage with the back of her wooden spoon, letting it brown while the kitchen filled with this incredible savory warmth. I've been chasing that exact feeling ever since, and somehow this simple combination of beans, vegetables, and broth gets me there every single time.

I made this for my sister during her first winter in a new city, when she admitted she was feeling a bit homesick and lost in her tiny apartment. She showed up with wine and worry, and forty-five minutes later we were sitting on her kitchen floor with steaming bowls, and suddenly it didn't feel so lonely anymore. That's when I realized this soup isn't just food—it's the edible version of saying I'm here for you.

Ingredients

• Italian sausage (500 g): Choose mild if you want warmth without fire, spicy if you like that kick at the back of your throat; removing the casings lets it break down into tiny, flavorful bits that distribute throughout the soup instead of staying in clumps.
• Yellow onion, carrots, and celery (1 each, diced): This is your flavor foundation, the holy trinity that makes everything taste intentional and deep.
• Garlic (3 cloves, minced): Add it after the softer vegetables so it doesn't burn and turn bitter on you.
• Zucchini (1 medium, diced): This adds substance and a subtle sweetness that balances the herbs and red pepper.
• Baby spinach (120 g): Don't add it too early or it'll turn into an unrecognizable mush; save it for the very end so it stays tender but still recognizable.
• Canned diced tomatoes (400 g, undrained): The juice is your friend—don't drain it away, as it adds acidity and body to the broth.
• Cannellini beans (2 cans, drained and rinsed): Rinsing them removes the starchy liquid so your soup stays clear and bright instead of turning cloudy.
• Low-sodium chicken broth (1.5 liters): Low-sodium gives you room to adjust the salt yourself and lets all the other flavors shine through without getting muffled.
• Extra virgin olive oil (2 tbsp): Don't skimp here—it's not just fat, it's flavor and the base of everything.
• Dried oregano, thyme, and rosemary (1 tsp each): These three together create that unmistakable Italian countryside feeling.
• Crushed red pepper flakes (½ tsp, optional): This is your volume knob—use it if you want warmth, skip it if your guests prefer gentleness.
• Salt and black pepper: Taste as you go; you'll need more than you think once everything combines.
• Parmesan cheese and fresh parsley (for garnish): These aren't mandatory, but they turn a bowl of soup into something that looks like you cared.

Instructions

Brown the sausage first:

Heat your olive oil in a large pot over medium heat, then add the sausage with its casings removed. Break it up with the back of your wooden spoon as it cooks, listening for that satisfying sizzle and watching for the color to shift from pink to golden brown, which should take about 6 to 8 minutes. If there's a pool of grease at the bottom, spoon some of it off—you want flavor, not a slick of fat.

Build your flavor base with the softer vegetables:

Add your diced onion, carrots, and celery to the same pot, stirring them into the sausage drippings. Let them soften for about 5 minutes, until the onion starts to turn translucent and everything smells incredibly welcoming.

Wake up the garlic:

Stir in your minced garlic and let it cook for just 1 minute—any longer and it starts to turn acrid, any shorter and it doesn't fully release its perfume. You'll know it's ready when the whole kitchen smells like an Italian grandmother lives here.

Add the quick-cooking vegetables and tomatoes:

Throw in your diced zucchini and cook it for 2 minutes, then pour in the canned tomatoes with all their juice plus your dried herbs and red pepper flakes if you're using them. Let this simmer for another 2 minutes so the herbs bloom and the tomatoes start to break down slightly.

Bring it all together with beans and broth:

Add your drained cannellini beans and the chicken broth, then increase the heat and let it come to a boil. Once it's bubbling, turn the heat down and let it simmer gently for 15 minutes—this isn't a sprint, you want the flavors to get to know each other.

Finish with the spinach and final seasoning:

Stir in your baby spinach and let it cook for just 2 to 3 minutes until it's wilted and dark green. Taste the soup now and adjust your salt and pepper—it should taste rich and savory and exactly right to you.

Serve with generosity:

Ladle it into bowls and top with grated Parmesan and fresh parsley if you have them, then serve while it's still steaming with some crusty bread on the side for soaking up every last drop.

Save

My mother-in-law once told me that the mark of a truly good soup is that people come back for seconds without asking if there's more. That's when I stopped seeing this as just a recipe and started seeing it as a small kindness that happens to be delicious.

The Secret to Restaurant-Quality Broth

The difference between soup that tastes homemade and soup that tastes like it came from somewhere special is often just patience and heat control. Don't let it boil aggressively for 15 minutes; instead, keep it at a gentle simmer where you see the occasional bubble break the surface. This lets all the flavors meld without evaporating away or becoming muddy. I learned this the hard way after making a batch that tasted thin and flat because I'd rushed it with high heat.

Making It Your Own

This recipe is endlessly flexible, which is partly why it's become such a staple in my kitchen. Some nights I add diced bell peppers or swap the zucchini for green beans if that's what I have on hand. Other times I'll throw in a splash of red wine while the sausage is browning, or add a Parmesan rind to the pot while it simmers—that little bit of umami changes everything.

Variations That Actually Work

The vegetarian version is legitimately just as satisfying if you use vegetable broth and add an extra can of beans for the protein the sausage would've provided. For something creamier, I sometimes mash about a quarter of the beans before adding them—it creates a subtle thickness without needing cream. And if you want it brothier and less like a stew, just add another cup of liquid and simmer a bit longer.

• Make it ahead and reheat gently; the flavors actually improve after a day in the fridge, and it freezes beautifully for up to three months.
• If you're cooking for someone avoiding gluten, just double-check your sausage and broth labels and you're golden.
• Serve with crispy bread, good cheese, and the understanding that some meals are about more than just filling your stomach.

Save

This soup has become my answer to almost everything—a bad day, a good day, company coming over, or just the need to feel like you're taking care of yourself. It asks very little and gives back everything.

Recipe Questions & Answers

→ Can I make the soup vegetarian?

Yes, simply omit the Italian sausage and replace the chicken broth with vegetable broth. Adding extra beans can boost protein content.

→ What type of beans work best in this soup?

Cannellini beans are traditional for their creamy texture and ability to absorb flavors well, but great northern beans can also be used.

→ How do I achieve a creamier texture?

Mash some of the beans before adding them to the pot; this releases starches that thicken the broth naturally.

→ Can I prepare this soup in advance?

Absolutely. The flavors deepen when refrigerated overnight. Reheat gently on the stove, adding a bit of broth if needed.

→ What wine pairs well with this dish?

Chianti or Sangiovese wines complement the savory sausage and herb flavors beautifully.

→ Is this soup suitable for gluten-free diets?

Yes, provided you use gluten-free sausage and broth, this dish fits well within gluten-free guidelines.