Small Batch Tuscan White Bean Soup with Sausage

This rustic Tuscan White Bean Soup is healthy comfort food in a bowl! This is the perfect fall or winter weeknight meal for two.

For more recipes using white beans, try these White Bean Chicken Tostadas and this Tuscan White Bean Salad.

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Soup is always an easy option for a quick, light meal. It's also super comforting on a chilly day. This white bean soup with sausage is hearty and full of flavor.

I've been on a bit of a roll with soups lately! They are great to have in your recipe collection at this time of year. This soup, which is more like a stew, is great for a weeknight meal or a casual group dinner.

It only involves a few steps which means there is not a lot of hands-on time. Other than the sausage and kale, most of the ingredients are pantry staples so your shopping list should be short.

Contents:

• Ingredient Notes
• How to make this recipe
• Frequently asked questions
• What you'll need for this recipe
• Serving Suggestions
• More soup recipes
• Tuscan White Bean Soup with Sausage + Kale

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

• Chicken sausage: You can use any type of chicken sausage that you like. You'll need two sausage links.
• White beans: I generally use canned beans, especially in soup recipes, as this cuts down the prep time. Either Cannellini beans or Great Northern White Beans can be used.
• Diced tomatoes: I generally use petite diced tomatoes in soup which gives you a slightly less chunky texture than using regular diced.
• Vegetable broth: Any high quality veggie broth will work. You need an entire 32-ounce box.
• Ditalini pasta: Any larger grocery store should carry this type of pasta. It's a small tubular shape so you could substitute mini elbows.
• Kale: Curly kale holds up well in this recipe.
• Spices: dried basil, dried oregano, dried rosemary, bay leaf, ground pepper, sea salt
• Pantry staples: Olive oil, garlic cloves

How to make this recipe

This easy stove-top soup comes together in less than an hour, with only 20 minutes of hands-on time, so it's a great choice for any day of the week.

Step 1 | Brown the sausage. You start this recipe by browning the sausage links in the dutch oven. You want to try to brown all sides of the sausage for the best results. Once browned, you'll remove the sausage and slice it into rounds. These will go back into the soup in the final step.

Step 2 | Make the soup base. Next, you'll add some additional olive oil to the pot along with the chopped onions. Sauté the onions for a few minutes and then add the garlic and sauté for another minute or so. Finally, add the spices and stir everything together. Continue to cook the mixture until the spices become fragrant.

Step 3 | Simmer the soup. In this step, you add the can of tomatoes, the beans, the broth and the pasta. Reduce the heat to medium-low, cover the pan and let the mixture simmer for about 20 minutes.

Step 4 | Finish the soup. Once the soup has simmered, remove the lid from the pan and add the sausage rounds and the kale. Let it cook for another 10 minutes or so. Remove the bay leaf and then serve.

Frequently asked questions

What you'll need for this recipe

5 Quart Dutch Oven - A good dutch oven is an essential kitchen tool. If you are only going to own one, my recommendation is a 5 quart as it works for just about anything. This one from Le Creuset (not sponsored) happens to be my favorite, but there are so many different options when it comes to dutch ovens!

Serving Suggestions

When I'm having soup I generally just serve it with a nice loaf of warm bread. If you want to add some additional veggies to your meal, include a simple green salad or a side like this Miso Glazed Roasted Cauliflower or this Ricotta Honey Carrots.

More soup recipes

If you are looking for more cold-weather recipes, check out these reader favorites.

• Slow Cooker Chicken Tortilla Soup
• Hard Cider Chicken and Dumplings
• Easy Tomato Bisque with Grilled Cheese Sticks

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This post was originally published in February 2016. It was updated in January 2024 with some new information and photos. A minor change was made to the original recipe.